2cups280 grams gluten-free flour blend, the kind with xanthan gum added
6tablespoonsgranulated sugar
2 ½teaspoonsbaking powder
2teaspoonsinstant espresso powder
½teaspoonplus an extra pinch cinnamon
½scant teaspoon salt
1large egg
½cupregular milk or almond milk
½cup4 oz mashed banana (large very ripe banana)
1stick112 grams regular or non-dairy butter, melted and cooled (salted type)
1teaspoonvanilla extract
¾cupsemisweet 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.