Delicious eczema-friendly chocolate muffins for the family – Love What Matters

About this recipe

I am not a certified chef, nor a food scientist, but at home I am lovingly in charge of planning what to eat, selecting ingredients, shopping for food, and preparing nutritious meals. I am a married mom of 5 vibrant personalities all in training to help with the process! In fact, we are blessed with a great family, plus a baby on the way! And I feel lucky to share the story of my kitchen.

10 years ago, we were blessed with our firstborn son. When he was only 4 months old, he developed a very bad eczema. As a new mom, scared and not knowing what was going on, I turned to the internet for information and advice. There I found a lot of information about what can cause skin irritations 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 entire diet, while breastfeeding, to try and ease my baby’s symptoms. It was quite heartbreaking to see her skin break, ooze and pus. The good news is that about two years later, his body was strong and his skin was back to normal. Then we started with asthma… but that’s another story!

mother with daughter with muffin
Courtesy of Nathalie Sinson

However, during those months with eczema, all forms of dairy, wheat, sugar, corn, mustard, eggs, and soy were eliminated from my diet. Just about everything used in everything you buy at the store! It was difficult. I always fancied a cheeseburger with mayonnaise! Thank goodness for the fruits and vegetables, the almond milk, the spelled toast, the healthy jam (I had to deal with some sugar!) and the 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 that I loved Lebanese food (which is my origin) and… well, that’s it.

I believe that each child and each pregnancy brings a blessing to the family. as in the Charm movie! When I was pregnant with my third child, something in me changed. I wanted to cook! I wanted to try new flavors, I wanted to love my kitchen and be a good cook for my family. That was a big challenge because I had no confidence and hardly knew anything about cooking. But she, my third baby, is the one who inspired me to try flavors and really put my heart into cooking.

girls with buns in their hands
Courtesy of Nathalie Sinson

With my fifth pregnancy, which was during the beginning of Covid, that baby gave me the confidence boost I needed to do it because of the love I felt in my heart as I tuned out the noise that was coming from different people around me. I was also inspired by my good friend Isabelle who posted delicious and easy to follow recipes. And it worked! My family is finally on my side. My husband is my greatest support; He also understands that he can’t say something is good if he isn’t or else he will eat it for the rest of his life!

However, once my fifth baby was born, it was like a memory of my first baby. Eczema and its heartbreaking consequences. I had to change my diet, again. This time, however, the challenge was different. She knew how to cook, but she had to feed 4 older children and changing her diet was going to be difficult. So I chose to start with the cooking. As long as we have chocolate, they will like it!

Getting rid of wheat is not easy on any diet, because everything contains wheat! Sugar too; There aren’t many things to eat that don’t have sugar! But she had faith and she was on a mission. I needed to change our diet so that I could eat something delicious while nursing, so that the baby’s skin would not be so irritated.

The recipe I would like to share with you is one of my favorites. It’s one I would do almost every day for my family. Twelve muffins don’t last long when there are 7 people eating them! During Covid, everyone was at home, homeschooled, and hungry.

family together outside
Courtesy of Nathalie Sinson

This recipe equals peace of mind for me. All my babies could eat it, I didn’t have to worry about eczema, and the added bonus is that it didn’t weigh me down! (Yes, I could actually lose weight if I follow the “eczema diet.”) Every time I bake them, the smell in the house has everyone in the kitchen waiting to eat them. That satisfaction is enough to fill my heart.

We are certainly not perfect, and my children can eat whatever 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 are good for our bodies. I have experimented with and used many types of flours and vegetable milks in my baking. I also do my best to choose natural ingredients that replace sugar. (No, not fake powders. I’m talking about dried fruit, fresh fruit, spices, and my favorite, which is maple syrup. It’s expensive but worth it!).

Cookware:

A bowl

a fork

Two silicone muffin tins

Ingredients

2 tablespoons chia seeds

2 tablespoons ground flax

5-6 tablespoons of water

2 ripe bananas, mashed

1 teaspoon of cinnamon

1 tablespoon vanilla extract

1/4 cup maple syrup

1/4 cup olive oil

2 cups oatmeal—homemade!—put in food processor for one minute rolled oats

1 teaspoon baking soda

1 cup almond milk (or any non-dairy milk)

1/3 cup cocoa powder

1 cup vegan chocolate chips

Prescription:

1. Put the ground flax and chia seeds in the bowl and pour the water on top. Wait 5 minutes.

muffin recipe
Courtesy of Nathalie Sinson

2. Add the bananas and mash them in the bowl with the fork. Mixture.

3. Add vanilla, cinnamon, maple syrup and stir.

muffin recipe
Courtesy of Nathalie Sinson

4. Add the olive oil and stir. (That’s your butter)

5. Add the oatmeal and baking soda. Mixture. (no wheat!)

muffin recipe
Courtesy of Nathalie Sinson

6. Pour the non-dairy milk. Mixture. (Dairy free!)

7. Now for the extra sugar, which my kids can’t live without! Add the chocolate chips. Remove. Don’t over mix.

muffin recipe
Courtesy of Nathalie Sinson

8. Once ready, pour the batter into the muffin tins. You could make 12 large muffins or 24 medium muffins, which is what I prefer today.

Courtesy of Nathalie Sinson

9. Bake in the oven for about 25-30 minutes at 350 degrees.

10. Let cool and enjoy!

Courtesy of Nathalie Sinson
muffin
Courtesy of Nathalie Sinson
muffin

Delicious Eczema-Friendly Chocolate Muffins for the Family

“Every time I bake them, the smell in the house makes everyone in the kitchen wait to eat them.”

preparation time fifteen minutes

Time to cook 30 minutes

Total Time Four. Five minutes

Grade Snack

Kitchen American

  • A bowl

  • a fork

  • 2 silicone muffin tins

  • two tablespoon chia seeds
  • two tablespoon ground flax
  • 5-6 tablespoon Water
  • two ripe bananas (crushed)
  • 1 teaspoonful cinnamon
  • 1 tablespoon vanilla extract
  • 1/4 Bowl Maple syrup
  • 1/4 Bowl olive oil
  • two cups oatmeal (put rolled oats in a food processor for a minute)
  • 1 teaspoonful sodium bicarbonate
  • 1 Bowl almond milk (or any non-dairy milk)
  • 1/3 Bowl cocoa powder
  • 1 Bowl vegan chocolate chips
  • Put the ground flax and chia seeds in the bowl and pour the water on top. Wait 5 minutes.

  • Add the bananas and mash them in the bowl with the fork. Mixture.

  • Add vanilla, cinnamon, maple syrup and stir.

  • Add the olive oil and stir. (That’s your butter)

  • Add the oatmeal and baking soda. Mixture. (no wheat!)

  • Pour in the non-dairy milk. Mixture. (Dairy free!)

  • Add the chocolate chips. Remove. Don’t over mix.

  • Once ready, pour the batter into the muffin tins. You could make 12 large muffins or 24 medium sized muffins, which is what I prefer.

  • Bake in the oven for about 25-30 minutes at 350 degrees.

  • Let cool and enjoy!

Keyword eczema-friendly chocolate muffins

This story was sent tolove what mattersby Nathalie Sinson. You can follow her journey on Instagram and Facebook. Submit your own storyhere, and make suresubscribeto our free email newsletter for our best stories, andYoutubefor our best videos

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