Beth Warren Nutrition Blog

Chocolate Chip Muffins

by Beth Warren March 18, 2020

At BWN, we believe in being 100% realistic. While we are stuck home because of the COVID-19 recommendations, and the added stressors that come along with that, it makes logical sense to have wholesome treats on hand when the urge to munch strikes.

We are all about a mindful indulgence from time to time. But it’s even better if you can prepare better kinds of treats to have around you when you need them.

Here’s a completely gluten free, yet delicious, Chocolate Chip Muffin that’s perfect for that YUM. Plus, baking them is a great activity to do with the kids and a healthy snack for them too…Home Ec homeschooling, anyone?



TBH these were “supposed” to be Blueberry Muffins,
that turned into Chocolate Chip ones 
since I discovered as I was making them that we were out of blueberries 
and I’m not venturing to the grocery store for the billionth time this week ­čśů

On my Instagram story many of followers helped give me insight 
over what the severe panic was over cooking for Passover,
since most aren’t going on a trip anymore,
and it was helpful to understand that many have NEVER cooked for Passover and have no idea where to start. 
I’m going to help out by posting recipes kosher for Passover,
starting with this recipe below!

Plus, I’m already updating our BWN ebook with tons of recipes, healthy tips, meal plans  and more that we give completely FREE to clients and everyone on our BWN Email Insider list - sign up on this website (scroll down)

Chocolate Chip Muffins

A gluten free option for chocolate chip muffins.


2 1/2 cups almond flour
1/2 cup coconut sugar (or any kp sweetener equal amounts)
1/3 cup melted coconut oil 
1/4 tsp salt
1 tsp baking powder 
1/3 cup almond milk
3 eggs
1 tsp pure vanilla 
1/8 cup mini chocolate chips 


Mix all ingredients then fold in chocolate chips. Bake 350 for 20 min. Yield: 12

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