Treatment Guide

Good For You Chocolate Chip Muffins

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 othertravel 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, muffinscookies, 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!

Good for You Chocolate Chip Muffins

Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free

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

Yield: 12 muffins

Servings: 12






  1. Preheat oven to 375F and line a 12 cup muffin pan with muffin liners. Set aside.
  2. Combine dry ingredients in a small bowl. Set aside.
  3. Whisk wet ingredients together in a large bowl.
  4. Add dry ingredients to wet and mix until incorporated.
  5. Fold in 1/2 cup mini chocolate chips.
  6. Divide muffin batter into prepared muffin cups and sprinkle the tops of the muffins with remaining chocolate chips (approximately 3 tablespoons).
  7. Bake in preheated oven for 20-22 minutes, or until toothpick inserted comes out clean.
  8. Allow muffins to cool in the pan for 1 minute before removing from the pan and placing on a cooling rack to cool.
  9. 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.

View nutrition info

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?


Author Information: Leanne Vogel, Alberta, Canada
Leanne Vogel is a Holistic Nutritionist with a passion for healthy treats, whole food eats, and balanced living.

About Leanne Vogel

Author Information: Leanne Vogel, Alberta, Canada Leanne Vogel is a Holistic Nutritionist with a passion for healthy treats, whole food eats, and balanced living.

One comment

  1. Is there any other gluten free flour that could be used? Do not have this and do not live close to a health food store.

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