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    You are at:Home»Dairy-Free Recipes»Bread»Gluten-Free Banana Chocolate Chip Mocha Muffins

    Gluten-Free Banana Chocolate Chip Mocha Muffins

    0
    By Alisa Fleming on January 28, 2014 Bread, Breakfast, Dairy Free Desserts, Dairy-Free Recipes

    This recipe for gluten-free banana mocha muffins is a “dessert” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Bridget Collins. For the muffin batter, she uses Almond Plus Protein AlmondMilk or Coconut Milk Beverage from So Delicious.

    Gluten-Free Banana Chocolate Chip Mocha Muffins

    So Delicious Dairy Free 3 Course Recipe Contest Badge

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

    Special Diet Notes & Options: Gluten-Free Banana Mocha Muffins

    By ingredients, this recipe is dairy-free / non-dairy, gluten-free, peanut-free, soy-free, tree nut-free (using coconut milk beverage), and vegetarian. To ensure the soy-free status of these mocha muffins, be sure to use chocolate chips that are both dairy-free and soy lecithin-free. We use Enjoy Life Mini Chips for this purpose.

    Gluten Free Mocha Banana Chip Muffins
     
    Print
    Prep time
    10 mins
    Cook time
    25 mins
    Total time
    35 mins
     
    Author: Bridget Collins
    Serves: 12 muffins
    Ingredients
    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:
    • ⅔ cup So Delicious Dairy Free Unsweetened Almond Milk Beverage (or Unsweetened Coconut Milk Beverage)
    • 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
    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.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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