Living the Allergy Way

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Vegan Muffins in a Variety Pack

I often volunteer to make treats for the many school functions our daughter is involved in. This way I can help the other parents out and also make sure there is something our allergic daughter can eat. For this particular event, I made six dozen mini muffins. Why not send them a variety pack of muffins to choose from. My variety pack included; Banana Chocolate Chip Muffins, Grown-Up Chocolate, Chocolate Chip Muffins and my Vive la France Breakfast Muffins. Follow this link to find the recipe for my Vive la France breakfast muffins. I’ve included the other two recipes below.

Grown-Up Chocolate Chip Mini-Muffins

Created by on May 6, 2016

Are you tired of the same old blueberry mini-muffin recipe? Wanting to wow your friends at your next book club meeting? I know how you feel. It’s time to move the mini-muffin into the adult food-smacking world! I mean just look at them. You can see the richness! (pic)  

Ingredients

  • 1/4 c Flour
  • 3/4 c Wheat Flour
  • 1/4 c Granulated Sugar
  • 1/4 c Packed Brown Sugar
  • 3 tbsp. Cocoa Powder
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 3/4 c Rice or Soy Milk
  • 3/4 c Unsweetened Applesauce
  • 1 tbsp. Canola Oil
  • 1 tbsp. Molasses
  • 2 tsp. Balsamic Vinegar
  • 1 tsp. Vanilla
  • 1/2 c Mini Non-Dairy Chocolate Chips

Instructions

  1. Preheat oven to 350º F. Coat mini muffin trays. In a large bowl the flours, sugars, cocoa powder, baking soda and salt. In a separate bowl, combine the non-dairy milk, applesauce, oil, molasses, balsamic vinegar and vanilla. Make a well in the flour mixture, pour liquid mixture and fold in. Stir in half the chocolate chips. Spoon mixture in to prepared muffin tins until 2/3 full. Sprinkle the remaining chocolate chips on top. Bake for 8-10 minutes.

Vegan Banana Chocolate Chip Muffins

Created by on May 6, 2016

Ingredients

  • 1 1/2 c Flour
  • 2 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 3/4 tsp. Salt
  • 1/2 c Granulated Sugar
  • 2 Ripe Bananas
  • 1 1/2 tsp. Egg Replacer Egg with 2 T warm water
  • 1/2 c Non-dairy Milk
  • 1/3 c Vegetable Oil
  • 1/2 c Non-dairy Chocolate Chips

Instructions

  1. Preheat oven to 400 degrees. Mix Egg Replacer and let sit for 5 minutes. In large bowl, mix the flour, baking powder, baking soda, salt and sugar. Mix Bananas, egg substitute, non-dairy milk and oil in another bowl. Place wet ingredients into dry mixture until moistened. Fold in chocolate chips. Next, fill greased muffin tins with 2/3 mixture. Bake for 15-20 minutes until muffins are done

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