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gluten free banana
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Gluten Free Banana Chocolate Chip Cappuccino Muffins

Gluten Free Banana Chocolate Chip Cappuccino Muffins
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 2 cups 280 grams gluten-free flour blend, the kind with xanthan gum added
  • 6 tablespoons granulated sugar
  • 2 ½ teaspoons baking powder
  • 2 teaspoons instant espresso powder
  • ½ teaspoon plus an extra pinch cinnamon
  • ½ scant teaspoon salt
  • 1 large egg
  • ½ cup regular milk or almond milk
  • ½ cup 4 oz mashed banana (large very ripe banana)
  • 1 stick 112 grams regular or non-dairy butter, melted and cooled (salted type)
  • 1 teaspoon vanilla extract
  • ¾ cup semisweet chocolate chips

Instructions

  • Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners.
  • In a large bowl, whisk together the gluten free flour blend, sugar, baking powder, espresso powder, cinnamon and salt.
  • In a medium bowl, whisk together the egg, mashed banana and vanilla. Add the melted butter and whisk until smooth. Add the dry mixture and stir until blended, then stir in the milk, about a tablespoon at a time, until the mixture is thick and smooth. I used all the milk, but if the battert seems to liquid you may not need all of it.
  • Fold in the chocolate chips.
  • Divide batter between the muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.