Chocolate Muffins (for Baked Egg Challenge / Tolerance)

My chocolate muffins make a great addition to breakfast, or a fun snack. These tasty chocolate muffins are a sweet option for egg-allergic individuals, who need to keep baked egg in their diet to build or maintain tolerance. Top with chocolate chips for an extra sweet touch!

This recipe is meant for those who have passed an allergist-directed baked egg challenge, and can tolerate baked-in egg.

See all Baked Egg Tolerance recipes here!
*Always use your board-certified allergist’s guidance before feeding your egg-allergic child any eggs.

What is Baked Egg Tolerance / Baked Egg Challenge?

Wondering what in the world a “Baked Egg Challenge” is? Long story short, many people who are allergic to eggs can tolerate egg in baked goods that meet certain requirements. 

Read more about egg allergies and baked egg from FAACT here. Oftentimes the egg must be mixed with flour and baked for at least 30 minutes, and baked all the way through. This can make finding recipes a bit of a challenge.

Check out my other baked egg recipes here!

Chocolate muffins are a delicious option after a successful baked egg challenge. These muffins are much tastier than the recipe given to us by our allergist (IYKYK). They’re made with simple ingredients, and can be mixed up quickly. Sprinkle chocolate chips on top for an extra sweet touch!

One small batch of these chocolate chip-topped muffins contains two eggs, and is baked for 30 minutes. This meets the requirements for the standard “baked egg challenge” recipes. My recipe makes 8 standard muffins (so 1/4 egg per muffin), but you can bake it in jumbo muffin tins if you’d like to make 6 muffins. The baked time should remain the same, but I recommend testing with a toothpick to ensure they’re done.

“Baked Egg” Chocolate Muffins are easy to make in just two bowls, no melting chocolate necessary! Sprinkle the tops with chocolate chips before baking for a little extra chocolate flavor.

Our Egg Allergy Story

We discovered my son’s egg allergy when he was 7 months old, after eating scrambled eggs for the first time. We strictly avoided eggs for over two years, until his allergist had him do an in-clinic baked egg challenge. He just barely passed, and we cut down on the egg amount before building back up to 1/3 of an egg per muffin.

If you’ve found me here because you (or your child) passed the baked egg challenge – congratulations! It’s nice to loosen up on egg restrictions, but I also know how hard it is to find ways to incorporate this new requirement into your diet. I’m trying to come up with new ways to incorporate baked egg when I can.

Looking for egg free breakfast ideas? Check out the recipes below:

Our Baked Egg Challenge

My son is allergic to eggs, but passed his Baked Egg Challenge when he was 2 1/2. We were excited, but quickly found how difficult it was to get the appropriate egg ratio, and baked for at least 30 minutes. We certainly weren’t going to eat the baked egg challenge muffin recipe all the time (if you know, you know…).

To add to this, my son barely passed his challenge, with minor signs of a reaction the first two times he ingested baked egg. His allergist was determined he could handle it. With his guidance, we scaled back and successfully worked our way up to the full 1/3 egg amount without further issues.

Note – Each individual’s allergy profile and journey is unique. Always follow your board certified allergist’s guidance.

With that, I set out to create recipes that fit the requirements for baked egg. I aim to get close to 1 cup of flour and two eggs per recipe.

Browse through my baked egg challenge recipes for more ideas!