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.
Special Diet Notes: 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.
- 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
- 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
- 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.