Gluten Free Banana Chocolate Chip Coffee Muffins

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!

Gluten Free

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)

2 eggs

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.  

Enjoy!

Gluten Free Dairy Free Strawberry Trifle

There's nothing like fresh strawberries, whipped cream and some pound cake for a light, refreshing scrumptious summer dessert!  I made gluten free dairy free triffle to bring to a BBQ this past weekend and it was....eyelid flippin' good and easy to make ahead of time.

Gluten Free Dairy Free Strawberry Triffle with Coconut Whipped Cream

1 loaf pound cake (I used the recipe from gluten free on a shoestring and used a blend of earth balance buttery spread, organic palm shortening and coconut oil Bc I was low on all those things but all together had just enough to replace the butter in the recipe)

4 cans Tai Kitchen coconut milk 

Vanilla

Powdered sugar

Package of strawberries

At least the day before I put the cans of coconut milk in the back of the fridge to seperate the cream from the water.  

I also made the gluten free pound cake the day before. 

When ready to assemble, open your cans of coconut milk and scoop the thick coconut cream out into an electric mixer and save the coconut water for smoothies or to just drink.  With the whisk attachment, whip the coconut cream in high speed until fluffy, add a tsp vanilla (a splash I didnt exactly measure) and then slowly add a couple Tablespoons of powdered sugar.  You don't need very much, just taste and add a bit then taste and add a bit until it's slightly sweetened.  

Slice your gluten free pound cake into 1 inch cubes 

In a glass serving bowl add a layer of pound cake.  Then spoon on a layer of coconut whipped cream and top with sliced strawberries.

Repeat.

Repeat.

Cover with plastic wrap and keep chilled in fridge and ENJOY!!!!