I’m officially going dairy free again. It won’t be too hard this time around because I will eat lots of these dairy free chocolate chip muffins.
Why am I going dairy free? When Robert was born he had a crazy milk protein allergy and it led to lots and lots of colic. Once I cut out dairy he was so much better. The only problem is that it takes about 2 weeks for dairy to completely leave your system. Or in my case, 4-6 weeks since I always forget about something and end up eating dairy. Long story short- I’m giving it up in case Jackson is allergic too. Most likely he isn’t, but I don’t want to risk it. Robert was so fussy as a newborn that I’d rather deprive myself of dairy for breastfeeding instead of dealing with another colicky baby.
So, here I am. Dairy free and craving lots of baked goods. I was never into baking until I went dairy free the first time. Come to find out, it isn’t too hard to make most of my favorite baked goods dairy free.
I just adapted a fabulous chocolate chip muffin recipe from Little Sweet Baker to be dairy free. Not all of my adaptations work well. This is the first time that I’ve been able to enjoy a dairy free chocolate chip muffin and not even notice a difference.
The key to this recipe is Enjoy Life chocolate chips. These are dairy, nut, and soy free. All of the Enjoy Life products are made for anyone with any type of allergy. I wouldn’t be able to live without dairy if I hadn’t found their products. Thank you Tracie for introducing them to me!
Dairy Free Chocolate Chip Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (serves 12)
- 2 & ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup coconut oil (liquid form)
- 1 cup granulated sugar
- 2 large eggs
- 1 cup almond milk
- 1 tbsp vanilla
- 1 & ½ cups Enjoy Life chocolate chips
Preheat oven to 425°F and spray a 12 cup muffin tray with non-stick cooking spray.
In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.
In a medium bowl, whisk together the coconut oil, sugar, eggs, almond milk and vanilla. Slowly add to the dry ingredients. Gently fold together until JUST combined.
Divide the batter into the 12 muffin cups and bake at 425°F for 5 minutes, then turn the oven heat down to 375°F and bake for another 13-15 minutes. Let cool for about 5-10 minutes and enjoy warm.
Not dairy free? Use butter instead of coconut oil, and milk instead of almond milk.
Have you ever gone dairy free?