Banana-Chocolate Chip Muffins

Hey everyone! I decided to make banana chocolate chip muffins! In this recipe, it calls for all purpose flour but you can substitute a gluten free mix. I tried the one from Cybele Pascal and it turned out great!

This recipe is from The Food Allergy Mama's Baking Book by Kelly Rudnicki.

Banana-Chocolate Chip Muffins: Dairy, egg, soy, nut, fish, and gluten free.

Makes 12 muffins.

Ingredients:

• 2 medium bananas, mash
• 2 tablespoons water
• 1/2 cup dairy-free margarine, melted
• 1/4 cup dairy-free buttermilk (1/2 cup soy or rice milk mixed with 1 teaspoon white vinegar; let sit for 5-10 minutes)
• 2 cups unbleached all-purpose flour (I used Cybele Pascal's gluten free mix: 6 cups = 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour aka starch)
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free mini chocolate chips (I used Enjoy Life rice milk bars chopped up)

1. Preheat oven to 375 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray.
2. In the bowl of a stand imxer fitted with the paddle attachment, combine the mashed banana, water, melted margarine, and buttermilk until well incorporated.
3. In a medium bowl, combine the flour, sguar, baking powder, and baking soda with a wire whisk. Add the dry ingredients to the banana mixture, and mix well. Stir in the mini chocolate chips, and divide the batter evenly among the prepared muffin cups.
4. Bake for 15 to 20 minutes, or until golden brown and an inserted cake tester comes out clean.