1 1/2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour*
3 teaspoons baking powder
3/4 cups white sugar
1/2 teaspoon salt
1/4 cup 2 tablespoons cocoa powder
3 large, very ripe bananas smashed
1/3 cup butter melted
1/2 teaspoon vanilla
3/4 cups mini chocolate chips
Preheat oven to 350 degrees. Line or grease muffin tins.
In a large bowl, mix together dry ingredients. In a separate bowl mix together the banana and butter. Beat in egg and vanilla. Pour wet ingredients into the dry and mix until just combined. Mix in chocolate chips until they are evenly dispersed. Scoop batter into the prepared muffin tins. Bake in preheated oven for approximately 22 minutes. Cool in muffin tins for 5 minutes before removing and cooling on wire racks.
Variation: To make this recipe dairy free use dairy free chocolate chips and a dairy free butter like Smart Balance.
*You can use a different gluten free flour blend, but I’ve found that this works the best as far as texture and taste. Just be sure the blend contains xanthan gum.