If you’re new to this site, you may not have read about my family’s challenges with food allergies. You can read about it here and here. Needless to say, finding quick solutions to meal prep can be a challenge when you’re avoiding wheat, eggs, soy, and often times dairy.

If I shopped at Whole Foods or a similar store, I could probably find several options for allergy friendly baking mixes. But I shop at Walmart most of the time, so finding a muffin mix that isn’t expensive AND tastes good used to be off the table.

Until I found the Cooggies (affiliate link) brand of products. Folks, if you haven’t tried them, you must. The ingredients are gluten, peanut and soy free and the short list of what is in the mix includes things you can actually pronounce.

Each of the Cooggies baking mixes sneak in a small amount of vegetables, so you can feel even better about eating them. The muffin mix, for example, sneaks carrot into the flour.

You can’t go wrong with these products. I’ve tried the Bare Muffin, Chocolate Fudge Brownie, and Chocolate Chip Cookie mixes and would highly recommend them. After using them for some time now, I’ve developed some tips to make sure your mixes turn out as delicious as possible. Read on and next time you’re at the grocery store, keep your eyes out for Cooggies.

Tips for Baking Cooggies Bare Muffin Mix

  1. I suggest using butter instead of oil, and yogurt instead of water or milk when selecting your recipe additions.
  2. Use 1/4 cup unsweetened applesauce to make an egg free batch.
  3. After melting the butter, let cool for several minutes to prevent curdling when you combine it with the cold yogurt.
  4. Either put the butter in the bowl first to allow it to spread out and cool, or add it into the yogurt/applesauce very slowly while you mix to temper the ingredients.
  5. After following the directions on the back of the package, sometimes I’ve found I need to add about 1/4 cup of milk to thin the batter slightly. I always incorporate this with my electric mixer.
  6. The batter is thick, so I suggest using an ice cream scoop to fill your muffin cups.

They are so yummy, I have a hard time eating them slowly. The chocolate chip cookies may as well not even go into the pantry because I eat them so quickly. After all, there are vegetables in the mix, so I don’t feel as guilty. 🙂

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