Gluten Free Mocha Banana Chip Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
Dry ingredients:
  • 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:
  1. Preheat the oven to 375ºF
  2. 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.
  3. In a large mixing bowl, whisk together all the dry ingredients until well combined.
  4. In a medium sized mixing bowl, whisk together the wet ingredients, adding in the coffee/Almond beverage that was set aside.
  5. Fold the wet ingredients in to the dry ingredients with a rubber spatula or a wooden spoon. Be careful not to over mix.
  6. 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.
  7. Sprinkle the tops of the muffins with the reserved Sugar in the Raw.
  8. 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