Double Chocolate Muffins Dairy-Free Egg-Free
These double chocolate chip muffins use just basic ingredients, no egg and no fancy egg substitute.
Plus, they can be made with your favorite dairy-free milk and chocolate chips.
Perfect for a quick breakfast or for a tasty afternoon snack.
These take about 40 total minutes from start to finish.
See our easy chocolate muffin recipe below!
When one of our Milk Allergy Mom members once asked for a chocolate muffin recipe,
I wished I had one for her. The best I could offer was our chocolate cupcake recipe.
But then my hubby actually whipped up some double chocolate chip muffins for us one Saturday.
And my boys were requesting chocolate muffins again soon after that.
That's when I consulted with hubs and asked if he had used a vegan recipe.
His answer was no, the muffins he made had egg in them. Three eggs, in fact.
So instead of just making the same recipe, I got to work creating both dairy-free AND egg-free chocolate muffins that we could post and share with all our food allergy friends.
You see, our kids outgrew egg allergy many years ago.
However, I still bake dairy AND egg free to keep this website as consistent as possible and to help as many allergy families as we can.
Plus, egg prices are soaring these days and just about anyone now welcomes the chance to conserve their eggs.
We've got you covered!
What happened next was actually fascinating.
First, I made chocolate chip muffins with egg again, as a base to go off of.
Then I started whittling down the egg replacement while still trying to get the very best texture and most moist muffin possible. Say that three times.
The result? Our family prefers the eggless double chocolate chip muffins over the ones with egg!
Our own eggless chocolate muffins turned out to be our favorite and the best.
EASIEST EGG REPLACEMENT
I did use an egg replacement in this recipe.
However, it's the easiest one to use.
Just use applesauce!
It worked great in this muffin recipe.
I keep cups of unsweetened applesauce on hand just for times like this.
One single serve cup of applesauce equals about one egg or 3-4 tablespoons.
BEST MUFFIN PANS
If you make a lot of allergy-friendly muffins like I do,
you won't regret investing in the best non-stick muffin tin out there.
No teflon, these are silicone coated pans made in the USA.
I especially love the muffin pan that comes with a lid!
Then the pan doubles as storage for my baked muffins.
No extra storage container needed.
When your muffins are gone, this pan cleans up like a dream.
The snap-on lid also works perfectly for hauling allergy-safe cupcakes to parties!
And that's priceless.
Shop our favorite muffin pan with lid here (affiliate).
Now see the chocolate muffin recipe below!
DOUBLE CHOCOLATE MUFFINS RECIPE
Oven: 350 degrees
Servings: 12 muffins
Total Time: 40 minutes from start to finish.
MUFFIN NOTES
Don't overbake these muffins. As they are getting close to done, check them at 1-minute increments and pull them out right when they are done. This will yield the most moist and delicious chocolate muffins possible.
Here are our favorite allergy-friendly chocolate chips for these muffins.
Here's a muffin scoop (affiliate) for baking uniform sized muffins.
INGREDIENTS
2 cups flour
¾ cup sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
¾ cup dairy-free chocolate chips, divided
¼ cup unsweet applesauce or 1 egg
1 and ¼ cup dairy-free milk
1 teaspoon vanilla
DIRECTIONS
1. Preheat Oven: 350 degrees
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, ¾ cup sugar, ¼ cup cocoa powder, 1 tsp. baking soda, ½ tsp. salt, and ½ cup dairy-free chocolate chips. Save back ¼ cup of chocolate chips.
3. Combine Wet Ingredients: In a medium size bowl, combine ¼ cup unsweet applesauce or 1 egg, 1 and ¼ cup dairy-free milk, 1 tsp. vanilla extract.
4. Combine All Ingredients: Pour the wet ingredients into the large bowl of wet ingredients. Stir just until fully combined, don't over mix.
5. Fill Muffin Tin: Use a large spoon of muffin scoop to fill muffin tin wells ½ to ⅔ full.
6. Top With Chips: Sprinkle the remaining ¼ cup of chocolate chips over the muffins.
7. Bake About 20 Minutes: Test for doneness by lightly touching the top of a muffin. When it springs back to the touch, instead of leaving a finger indent, it's done. Keep checking for doneness at one minute increments so not to overbake.
These muffins can be enjoyed hot and fresh.
Or let them cool on a wire rack.
Once they're cooled, store in an airtight container.
If you have a muffin pan with a lid, just snap the lid on when they are fully cooled! See our favorite muffin tin and lid above.
We hope you enjoy these dairy-free and egg-free double chocolate muffins as much as we do!
You can save these muffins on Pinterest for later.
And click here for more eggless dairy-free muffin recipes.
