On busy weeks, I like to cook a week’s worth of muffins for breakfast in one round. That way, my kids can grab breakfast quickly throughout the week, without me having to check ingredients. This muffin recipe does start with a box mix but otherwise, does not call for anything too crazy that most allergy-safe kitchens do not already have stocked. Pair with coconut yogurt and a banana and you have a complete breakfast to hold those bellies over!

The muffin mix is King Arthur’s GF Muffin mix. We are able to purchase this mix from Target. This mix is very versatile. I have made chocolate chip and blueberry muffins as per the directions other than using an Egg Replacer. The girls really enjoy those. However, our favorite (hands down) is this box recipe but instead of using egg replacer, use a full can of pumpkin. Also, add safe white chocolate chips. Thankfully, more stores are carrying safe white chocolate chips. We have used the Toll-House safe brand as well as the Wal-Mart safe brand.*

Yes, pumpkin is typically reserved for Fall…but we have allergy kids so does it even matter?!? As long as it’s safe and tasty, win, win. For the record, I have a hard time saving these for my kids and I’m VERY picky when it comes to my breakfast.

A quick note on the diary substitute: We use creamy vanilla oat milk in our recipes. However, keep in mind-dairy alternatives typically run thinner than milk. Start with a smaller amount of your alternative than the recipe calls for. From there, add more incrementally as needed.

*Keep in mind, I’m not a medical professional. These foods are safe for my family. If you have any questions, call the manufacturer or talk with your doctor.