Not too sweet, not too chocolate-y, just the right amount of banana flavor with just a hint of coffee all in a "no one could tell" gluten free dairy free muffin!
Chocolate Chip Coffee Banana Muffins
1 c shortening (I use spectrum organic shortening)
1 cup sugar (organic cane sugar)
3 ripe bananas
1/4 cup brewed coffee
1 TBSP vanilla
2 1/4 cup gluten free flour blend with xanthan gum (King Arthur makes a good one if you don't have your own)
1/4 tsp salt
1 tsp baking powder
1 TBSP baking soda
1/2 cup mini chocolate chips (dairy free)
Preheat oven to 350
Grease muffin cups online with muffin cup liners. I like to just grease it because
I feel like the muffins fall apart when you peel the liners off.
Blend shortening and sugar. Then add egg, bananas, coffee and vanilla and mix in low until smooth and combined.
In seperate bowl combine dry ingredients and then add to the liquid banana mixture, store to combined.
Scoop batter into prepared muffin tins. I fill to the top with a big scoop.
For regular size muffins bake 15-17 minutes or until golden-brown on top
For mini muffins bake for 12-15 minutes until golden-brown on top.
Remove from oven and let set for a minute or 2 then transfer to wire cooling rack.