Double Chocolate Chip Muffins

It’s Sunday which means getting ready for the busy, early part of the week whilst still enjoying what remains of the weekend. This week our Sunday fun involves swimming and ‘play cooking’ (girls mixing up any ingredients they fancy), and the getting ready part will include uniform sorting, homework, hair washing, paying bills and cooking! Hence, there just isn’t much time to bake lots of goodies, so I opted for these fail-safe yummy muffins, easily made in just over half an hour for the girls to have after school.

I like to think of this as my go-to winning muffin recipe… This time flavoured with cocoa and bursting with rich (and if served warm, oozing) chocolate chips. These keep and travel really well, so are perfect to make at the weekend for the children to eat after school or to tuck into their lunch boxes as a fairly healthy snack 🙂

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

Makes 12

  • 1 cup of plain flour
  • 1 cup self raising flour
  • 2/3rds cup sugar
  • 1 dessert sp baking powder
  • 1/2 tsp salt
  • 2 tbsps cocoa powder
  • 1/2 cup melted dairy-free spread
  • 1/2 cup plus 1tbsp oat milk
  • 1 cup soya yogurt (or use 2 small pots of chocolate yogurt)
  • 1 tsp vanilla extract
  • 1/2 cup dairy-free chocolate chips

– preheat the oven to 180 degrees centigrade/gas mark 4
– line a muffin tin
– mix together the yogurt, oat milk, vanilla and melted spread. Set aside.
– in a large bowl, sift together the flour, baking powder and cocoa. Stir in the sugar.
– add the wet ingredients to the dry and stir gently until fully combined.
– fill the muffin cases 2/3rds full
– bake for 20-25 minutes until well risen and I knife comes out clean, bar a bit of oozy chocolate!
– remove from the tin and cool on a wire rack

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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.