Delicious eczema-friendly chocolate muffins for the family – Love What Matters
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2 tablespoons of chia seeds
2 tablespoons ground flax
5-6 tablespoons of water
2 ripe bananas, mashed
1 teaspoon of cinnamon
1 tablespoon of vanilla extract
1/4 cup maple syrup
1/4 cup olive oil
2 cups oatmeal – homemade! – put the oat flakes in a food processor for one minute
1 teaspoon baking soda
1 cup almond milk (or any plant-based milk)
1/3 cup cocoa powder
1 cup vegan chocolate chips
Cooking tools :
Two silicone muffin cups
1. Put the ground flax and chia seeds in the bowl and pour the water over it. Wait 5 minutes.
2. Add the bananas and mash them in the bowl with the fork. To mix together.
3. Add vanilla, cinnamon, maple syrup and stir.
4. Add olive oil and stir. (It’s your butter)
5. Add oatmeal and baking soda. To mix together. (No wheat!)
6. Pour the vegetable milk. To mix together. (No dairy!)
7. Now for the extra sugar—the one my kids can’t live without!—Add the chocolate chips. Stir. Do not overmix.
8. When ready, pour the batter into the muffin tins. You can make 12 large muffins or 24 half muffins, which is my favorite these days.
9. Bake for about 25-30 minutes at 350 degrees.
10. Leave to cool and enjoy!
About this recipe
I am not a certified chef, nor a food scientist, but in my home I am lovingly charged with planning what to eat, selecting ingredients, buying the food and preparing nutritious meals. . I am a married mom of 5 dynamic personalities, all in training to help with the process! We are indeed lucky to have a big family, plus a baby on the way! And I feel lucky to share my cooking story.
10 years ago we were blessed with our first born son. When he was only 4 months old, he developed very bad eczema. As a new mom, panicked and clueless about what was going on, I turned to the internet for information and advice. I found a lot of information there about what can cause skin irritation with eczema. The food was the biggest culprit.
Needless to say, it took me less than 5 seconds to decide that I was going to change my whole diet – while breastfeeding – to try and ease my baby’s symptoms. It was quite heartbreaking to see his skin break, ooze and pus. The good news is that about two years later, her body was strong and her skin returned to normal. Then we started with asthma… but that’s another story!
During these eczema months, however, all forms of dairy, wheat, sugar, corn, mustard, eggs, and soy were excluded from my diet. Pretty much anything used in anything you buy at the store! It was hard. I always wanted a cheeseburger with mayonnaise! Luckily for fruits and vegetables, almond milk, spelled toast, healthy jam (I had to deal with a little sugar!) and peanut butter.
Unfortunately, aside from making salads, I still hadn’t found my “voice” in the kitchen. Growing up, I never cooked at home. I knew I loved Lebanese food (which is my background), and… well, that’s about it.
I believe that every child and pregnancy brings a blessing to the family. As in the Encanto film! When I was pregnant with my third child, something inside me changed. I wanted to cook! I wanted to try new flavors, I wanted to love my cooking and be a good cook for my family. It was a big challenge because I had no self-confidence and hardly any cooking knowledge. But it was her, my 3rd baby, who made me want to try the flavors and really put my heart into cooking.
With my fifth pregnancy, which was early Covid, this baby gave me the confidence boost I needed to do it for the love I felt in my heart while cutting out the noise from different people around of me. I also felt inspired by my good friend Isabelle, who posted delicious and easy-to-follow recipes. And it worked ! My family is finally by my side. My husband is my biggest supporter; he also understands that he cannot say that something is good if it is not, otherwise he will eat it all his life!
However, once my fifth baby was born, it was like a flashback to my first baby. Eczema and its heartbreaking consequences. I had to change my diet, again. This time, however, the challenge was different. I could cook, but I had 4 older children to feed, and changing their diets was going to be difficult. So I chose to start with pastry. As long as we have chocolate, they will like it!
Removing wheat is not easy in any diet, because everything has wheat! Sugar too; there aren’t many things to eat that don’t have sugar! But I had faith and I was on a mission. I needed to change our diet to be able to eat something delicious while breastfeeding, so the baby’s skin wouldn’t be so irritated.
The recipe I would like to share with you is one of my favorites. This is the one I would make almost everyday for my family. Twelve muffins don’t last very long when 7 people eat them! During Covid, everyone was home, homeschooled and hungry.
This recipe means peace of mind to me. All my babies could eat it, I didn’t have to worry about eczema, and the added bonus was that it didn’t weigh down my belly! (Yes, I could actually lose weight if I stuck to the “eczema diet”.) Every time I cook them, the smell of home has everyone in the kitchen waiting for eat them. This satisfaction is enough to fill my heart.
We are certainly not perfect, and my children have the right to eat what they want, but our journey with food has taught us a lot as a family, to be healthy and to look for natural ingredients that will do good for our body. I have experimented and used many kinds of flours and vegetable milks in my pastries. I also do my best to choose natural ingredients that replace sugar. (Not fake powders. I mean dried fruit, fresh fruit, spices, and my favorite is maple syrup. It’s pricey but so worth it!)
Eczema-Friendly Chocolate Muffin Recipe
“Every time I cook them, the smell of home has everyone in the kitchen waiting to eat them.”
2 silicone muffin cups
- 2 soup. chia seeds
- 2 soup. ground flax
- 5-6 soup. the water
- 2 ripe bananas (mashed)
- 1 vs. cinnamon
- 1 soup. vanilla extract
- 1/4 Chopped off Maple syrup
- 1/4 Chopped off olive oil
- 2 cups oatmeal (put the oats in a food processor for a minute)
- 1 vs. baking soda
- 1 Chopped off almond milk (or any vegetable milk)
- 1/3 Chopped off cocoa powder
- 1 Chopped off vegan chocolate chips
Put the ground flax and chia seeds in the bowl and pour the water over it. Wait 5 minutes.
Add the bananas and mash them in the bowl with the fork. To mix together.
Add vanilla, cinnamon, maple syrup and stir.
Add olive oil and stir. (It’s your butter)
Add oatmeal and baking soda. To mix together. (No wheat!)
Pour the vegetable milk. To mix together. (No dairy!)
Add the chocolate chips. Stir. Do not overmix.
Once ready, pour the batter into the muffin tins. You can make 12 large muffins or 24 half muffins, which is my favorite.
Bake for about 25-30 minutes at 350 degrees.
Let cool and enjoy!
This story was submitted tolove what mattersby Natalie Sinson. You can follow his journey on instagram and Facebook. Submit your own storyhere, and make sure tosubscribe to our free email newsletter for our top stories, andYoutubefor our best videos
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