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 or Butter (I use spectrum organic shortening or Earth Balance to make these dairy free)
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 blend)
1/4 tsp salt
1 tsp baking soda
1 TBSP baking powder
1/2 cup mini chocolate chips (dairy free)
Preheat oven to 350
Grease muffin tin or use cupcake liners. I like to grease it because the muffins fall apart more when you peel the liners off and you get a better crust without paper liners.
Blend shortening and sugar. Then add eggs, bananas, coffee and vanilla and mix on low until smooth and combined.
In seperate bowl combine dry ingredients and then add to the banana mixture, stir til combined.
Scoop batter into prepared muffin tins. I fill almost to top of muffin cup.
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.