Due to some embarrassing symptoms I’ve had recently from consuming dairy, I have decided to restrict it again. I actually am mildly lactose intolerant, but can have dairy with lactaid prior to eating or drinking it.
I found a recipe that resulted in delicious muffins. It is from thecookiedoughdiaries(dot)com. They have a formula for dairy-free chocolate chip muffins.
What I found interesting is that the author mentioned dairy options, too. However, I stuck with the dairy-free ingredients.
You can find the recipe through Google, although there is one technique I never knew could happen – that is making buttermilk with oat or almond milk, neither of which contain dairy. It’s the same ratio with the white vinegar or lemon juice.
Then there are the usual dry ingredients (flour, baking powder, baking soda, and salt), and then vegan butter and oil. One “mistake” that I made was using all the butter needed, even though I used half the ingredients for the recipe. So, I omitted the oil and baked the muffins.
And guess what? The muffins came out delicious. They had a buttery flavor along with the melted chocolate chips. Looking for a dairy alternative? I used “Enjoy-Life” semi-sweet chocolate chips. Of course, you can use any form of chocolate you’d like.
Despite enjoying these muffins, and only making half the recipe, I have not eaten them a lot. Why? Because I am also sensitive to wheat. I don’t think it’s as strong as with dairy, but I take a gluten-digestion vitamin before consuming anything with wheat. These days (as of early 2022), I am limiting my wheat intake to twice a day and dairy once a day – at most.
Although it is up to you to decide how you want to follow this recipe, whether you reduce it, double it, or swap ingredients, you might end up with a great muffin, too.
I would recommend checking out the website stated above and trying the recipe. Even if you can have dairy, you can make your own modifications. The flexibility might have surprised me, but it also satisfied me.