2 cups gluten-free all-purpose flour blend (I used Bob’s Red Mill)
1 cup Sugar in the Raw (plus 2 Tablespoons to sprinkle the muffin tops before baking)
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 teaspoon xanthan gum
¾ cup mini chocolate chips
Wet ingredients:
⅔ cup unsweetened milk alternative
1 Tablespoon instant coffee
1 (ripe) medium sized banana-cut into small dice or slightly mashed
2 large eggs
1 teaspoon pure vanilla extract
2 Tablespoons olive oil
Instructions
Preheat the oven to 375ºF
Place the So Delicious unsweetened Almond Milk (or unsweetened Coconut Milk) beverage in a microwave safe cup and heat gently for 30 seconds on HIGH. Stir in the instant coffee and set aside.
In a large mixing bowl, whisk together all the dry ingredients until well combined.
In a medium sized mixing bowl, whisk together the wet ingredients, adding in the coffee/Almond beverage that was set aside.
Fold the wet ingredients in to the dry ingredients with a rubber spatula or a wooden spoon. Be careful not to over mix.
Spray a 12 cup muffin pan with baking spray or brush with olive oil. Place muffin paper liners in pan. Using an ice cream scoop or ¼ cup measuring cup, divide the batter evenly amongst the 12 cups.
Sprinkle the tops of the muffins with the reserved Sugar in the Raw.
Bake in a preheated 375ºF oven for 20-25 minutes. Test the muffins with a toothpick inserted in to the center to be sure they are baked through.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/gluten-free-banana-mocha-muffins