Chocolate Chip Pumpkin Muffins *Allergen Free*

  

I am well into one month on a strict elimination diet while breastfeeding my 5 month old baby who is showing signs of food allergies. I have been egg, dairy, soy, fish & nut free for several weeks now and each week that passes, is not proving to get any easier! 

Finding food options at a restaurant or in a grocery store that meets all of these needs (and is also not processed on shared equipment with these allergens) is nearly impossible! It has proven to me how important making my own food is at this moment. The health of my baby & means more to me than anything! 

I have discovered the market truly is not big enough for people with food allergies & its disappointing to say the least! I have had to get super creative in the kitchen when planning my breakfasts, lunches & dinners and when creating new recipes and content.  I am determined to help those with allergies one recipe at a time! 

Chocolate Chip Pumpkin Muffins 

The texture of these pumpkin muffins is insane! So moist & gooey while also dairy, egg, soy & nut free! BUT STILL deliciously sweet & tasty! 

Ingredients: 

· 1 cup whole wheat flour 

· 1 cup 100% pure pumpkin 

· 1 cup oat milk 

· ½ cup pure maple syrup 

· 1 flax egg (1 TBSP ground flax mixed with 2 TBSP water) 

· ¼ tsp baking powder

· Dairy free chocolate chips 

Directions: 

1. Set oven to 350 & prepare your flax egg. 

2. Once flax egg is ready, combine all ingredients in a bowl except chocolate chips & mix well until combined.

3. Spoon about 2 TBSP of batter into muffin molds. 

4. Top with chocolate chips and bake for 10-12 minutes. 

*Recipe will yield about 10 muffins & these WILL freeze well!*