Gluten Free Banana Chocolate Chip Muffins
1 3/4 cups light flour blend (see flour blends)
1/2 cup sugar
2 Tbsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1/4 cup oil
1/4 cup milk
1 cup mashed ripe banana (about 3 medium)
Mash banana in a bowl and mix with all wet ingredients.
Mix dry ingredients together and add them to the wet ingredients.
Mix and spoon into muffin paper lined muffin tins. Do not fill above the edge of the paper. If you need more space, you can put a muffin paper into a small ramekin or 2.
Bake at 375 F for 15-20 minutes.
Let Muffins cool in tins for 5 minutes then transfer to a wire rack or flip them sideways in the muffin tin.
Once cool, store in a ziplock bag in the freezer to keep fresh. Microwave from frozen (do not let it thaw at room temperature) for 20-30 seconds.