Marvellous Chocolate Chip Muffins


I am beyond excited – tomorrow, we’re going to the Olympics to watch the athletics! It was really difficult to get tickets but we were absolutely determined to experience the whole Olympic thing, and especially the main stadium and Olympic Park. We’ve had the tickets for well over a year and been excited from even before then – let’s hope the day lives up to expectations!

With food allergies you can’t rely on being able to eat any food that will be available in the Olympic Park (even if you wanted to). So, I’ve prepared lots of easily portable food for us to take – yummy banana bread (recipe to follow after the games!) and these Marvellous Muffins.

Muffins have a useful role – not quite as sweet as a cupcake, no need to ice and far more portable. I’ve found it hard to develop a really good muffin recipe, my previous one was fine but didn’t quite hit the mark. This recipe, on the other hand, produces a perfect muffin every time, with the right texture. Be prepared for lots of muffin recipes in the coming weeks 😉 This recipe is adapted and has been given the lucysfriendlyfoods treatment from one I found on a wonderful blog called The Art of Dessert.

Marvellous Chocolate Chip Muffins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 12

  • 2 cups plain flour
  • 2/3rds cup sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup dairy-free spread, melted
  • 2/3rds cup oat or soya milk
  • 1 cup soya yogurt
  • 1/2 tsp vanilla
  • 1 cup dairy-free chocolate chips

– Preheat the oven to 190 Degrees Centigrade/Gas Mark 5

– Line a muffin pan

– In a bowl mix together the oat milk, soya yogurt, vanilla and melted dairy-free spread. Set aside.

– Sift together the flour, baking powder and salt. Stir in the sugar.

– Make a well in the centre and pour in the wet ingredients. Mix until combined (make sure you don’t over mix).

– Gently stir in the chocolate chips

– 2/3rds fill each muffin liner.

– Bake for 20-25 minutes, until golden on top and a knife comes out clean.

– Cool on a wire rack.

13 Comments Add yours

  1. Somer says:

    Yay for a perfect muffin recipe! HAVE SO MUCH FUN AT THE GAMES!

    1. lucylox says:

      It was amazing! And the muffins went down a treat whilst watching!

      1. Somer says:

        So cool Lucy!

  2. Have fun at the games! Say hello to London for me! x

    1. lucylox says:

      We had a great time…. London was at it’s very best….. Warm, sunny, busy, buzzy and with the best atmosphere

      1. Ahh, London. The opening ceremony made me miss it so much I cried! But hey, Laguna Beach ain’t so bad either… 😉

  3. Starr says:

    Have a great time at the games. Maybe you can sell a few of those yummy looking muffins!

  4. Hello Lucy
    Thanks for your lovely comment on my little blog. I just thought I would let you know that my blog has moved and is now Unfortunately, if you want to remain subscribed to my blog, you will have re-subscribe to this new address. I realise this is a little bit of a nuisance but I would really appreciate your continuing support and interest in my blog

  5. erika says:

    Yum! Thank you for the fabulous recipes- giving a couple a whirl today! 🙂

    1. lucylox says:

      Hope they work out well 🙂

  6. Natalie Gill says:

    Whenever I make them, I put them on the middle shelf of my oven and turn my tray round halfway through so it bakes evenly but whenever I do that, the top is always golden brown or alittle more golden but the insides are alittle underbaked and the cupcake is hard to take out of there cases because they are really soft. Is there something I’m doing wrong, could really use some help thanks.

    1. lucylox says:

      Hmmm, I’m not sure. Mine always come out baked fine but I do agree that they stick to the cases. I would suggest either putting less mixture into each case or turning the oven down a touch and cooking for a little longer. Hope that helps! x

      1. Natalie Gill says:

        I’ll try that tip out, thank you for helping me.

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