Gluten Free Mocha Banana Chip Muffins

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 medium banana-cut into dice ripe mashed ()
• 2 cups flour blend gluten-free red all-purpose (I used Bob's Mill)
• 0.8 cup chocolate chips mini
• 0.7 cup so delicious dairy free almond milk beverage unsweetened (or Coconut Milk Beverage)
• 2 large eggs 
• 1 Tablespoon hot-brewed coffee instant
• 2 Tablespoons olive oil 
• 0.3 teaspoon salt 
• 1 cup sugar in the raw (plus 2 Tablespoons to sprinkle the muffin tops before baking)
• 1 teaspoon vanilla extract pure
• 1 teaspoon xanthan gum 

Equipment

• frying pan
• oven
• whisk
• mixing bowl
• toothpicks
• wooden spoon
• microwave
• spatula
• ice cream scoop
• measuring cup
• muffin tray

Directions

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.In a large mixing bowl, whisk together all the dry ingredients until well combined.In a medium sized mixing bowl, whisk together the wet ingredients, adding in the coffee/Almond beverage that was set aside.Fold the wet ingredients in to the dry ingredients with a rubber spatula or a wooden spoon. Be careful not to over mix.Spray a 12 cup muffin pan with baking spray or brush with olive oil.
3. 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.
4. Sprinkle the tops of the muffins with the reserved Sugar in the Raw.
5. 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.