Good-for-You Chocolate Chip Muffins

August 7, 2012 By Leanne Vogel March 29, 2017

I love bringing along homemade muffins with me on hotel vacations. They’re fantastic for snack or breakfast, can be filled with protein and healthy fats (which I always seem to lack when I travel), and even if they get squished during my trip, they still taste great.

Generally I rely on a mini bar to keep my random baked goods, supplements, non-dairy milk, yogurts and other travel foods chilled, but the hotel we’re staying at here in Downtown Montreal doesn’t have one. Time for a little improvisation!

I purchased a mini soft-walled camping cooler, filled it with 4 ice packs, almond yogurt, fresh ground flax seed, flax oil, muffins, cookies, fresh fruit, and raw nuts/seeds. The ice packs lasted the first 1.5 days. Since then, I’ve just been filling up the cooler with the ice from the ice machine. Why I hadn’t thought of doing this sooner is beyond me. So easy, convenient, and saves us loads of money by not having to go out to eat 3-4 times a day.

Bringing a spot of chocolate with me on a trip can rarely ever hurt the situation. Despite the fact that there may or may not be a popular cacao restaurant down the street from our hotel, when I was deciding on which muffins to take with us, the decision was an easy one – chocolate chip muffins made with bean flour, whoop!

8 ingredient chocolate chip muffins (10)

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Good-for-You Chocolate Chip Muffins

Author: Leanne Vogel

Recipe type: Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 12

High protein, grain-free muffin recipe made with bean flour and just 8 ingredients!

Ingredients

Dry

1 cup garfava flour
1 teaspoon gluten-free baking powder

Wet

⅓ cup non-dairy milk – I used almond milk
2 eggs
½ cup coconut sugar
2 tablespoon grape seed oil
2 teaspoon pure gluten-free vanilla extract
⅔ cup mini dairy-free chocolate chips, divided

Instructions

Preheat oven to 375F and line a 12 cup muffin pan with muffin liners. Set aside.
Combine dry ingredients in a small bowl. Set aside.
Whisk wet ingredients together in a large bowl.
Add dry ingredients to wet and mix until incorporated.
Fold in ½ cup mini chocolate chips.
Divide muffin batter into prepared muffin cups and sprinkle the tops of the muffins with remaining chocolate chips (approximately 3 tablespoons).
Bake in preheated oven for 20-22 minutes, or until toothpick inserted comes out clean.
Allow muffins to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.
Muffins can be stored for a few days at room temperature. Keep in the fridge to prolong time, or freeze in an air-tight container for up to 3 months.

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I’ve had many people tell me that they don’t like cooking with chickpea flour because of the bitterness of the flour. I find that garfava flour; a mixture between fava bean and chickpeas, gives off a milder flavor and; if cooked with the proper ratio of flour to liquid, the bitterness will be baked away! What is your favorite muffin flavor?