Gluten-Free Banana Chocolate Chip Mocha Muffins

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.

Bridget Collins

Gluten Free Mocha Banana Chip Muffins

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Calories:

Ingredients Method

Ingredients

  

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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 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

Method

 

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 1/4 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.

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