Good-for-You Chocolate Chip Muffins

September 24, 2012 by Leanne Vogel August 21, 2017

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

• 1/3 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
• 2/3 cup mini dairy-free chocolate chips, divided

Instructions

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 ½ 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.

Nutrition Information Per Serving