Chocolate Raspberry Oatmeal muffins (Dairy-Free, Egg-Free, Nut-Free, Soy-Free)

Ingredients
1 1/4 cup of quick oats
3/4 cup of brown sugar
1 1/4 cup of flour
4 teaspoons of baking powder
1 teaspoon of salt
1 1/4 cup of water, rice milk, or apple juice (or milk/soy-milk)
1 banana (mashed)
1/2 cup of cooking oil (Grapeseed works best!) OR margarine OR butter
3/4 cup of raspberries (fresh or frozen)
1/2 cup of chocolate chips (more or less depending on how much you like chocolate) *see below for allergy-safe brands of chocolate chips

Preheat oven to 400 degrees F
Mix ingredients until smooth
Grease muffin pan or line with muffin cups
Pour mix into muffin pan
Bake for 25 minutes

This one is a winner! I love it and the kids love it too!

* Allergy-friendly chocolate chip brands:
PLEASE check ingredients every time. They could have changed or made a batch that may not have been safe. Always check before buying and again before using the product.
 PC decadent chocolate chips (dairy-free, nut-free)
Enjoy Life (dairy-free, nut-free, soy-free, egg-free) 

Lemon Blueberry Muffins (Dairy-free, Nut-Free, Egg-Free, Soy-Free)

Still tweaking this one.. But here's what I have so far:

2 cups all-purpose flour
1/2 cup white sugar
3 tsp baking powder
1 Tbsp lemon juice
1/4 tsp salt
1 cup of water/rice milk
1/3 cup of vegetable oil
1 egg (or egg-replacer)
2 tsp vanilla flavouring
1 banana- mashed
1 cup fresh blueberries

Preheat oven to 350 degrees F
Line muffin tins with paper muffin cups
Mix all ingredients in bowl. Add the blueberries last.
Mix until smooth
Bake for 25-30 minutes