1 1/4 cup Brown Rice Flour
3 tbs tapioca starch
1 cup sucanat (2/3 cup agave)
1 tsp gluten-free baking powder
1 tsp baking soda
1/2 tsp sea salt
pinch of cinnamon
2 eggs
1/2 cup organic vegetable oil (or 1/4 cup applesauce, 1/4 cup oil)
1/2 cup dairy, soy or rice yogurt
1 tsp pure vanilla extract
1 1/4 cups mashed ripe bananas
3/4 cup semisweet chocolate chips or better Dagoba chocodrops
Directions:
In a large mixing bowl combine rice flour, tapioca starch, sweetener, baking powder and sea salt. In another bowl combine eggs, oil, yogurt and vanilla. Stir dry ingredients until just moistened. Fold in bananas and chocolate chips. Fill paper lined muffin cups to the top. Bake at 350 degrees for 22-25 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Enjoy when warm with almond or soy milk these muffins are delish!!! Recipe by: Caitlin Hancock (adapted from All recipes Chocolate Chip Banana Muffin recipe)
