Banana Chocolate Chip Muffin

I feel as if I have perfected muffin baking and that is a huge score for a non-baker! Much thanks must be given to Wildtree for their simple, gluten free mix which is filled with lots of nutrient dense ancient grains. After a little experimenting, I have figured out how to bake them without eggs or dairy and no one can tell the difference! This recipe is easily adapted to Pumpkin Muffins as well but be mindful which mix I reference - the recipe differs.

Banana Chocolate Chip Muffins

(with crispy cinnamon sugar tops)

1 box Wildtree Gluten Free muffin mix

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 or 2 ripe bananas, mashed (if they do not equal 3/4 cup - top off rest of measurement with unsweetened apple sauce)

1/3 cup chocolate chips

3 1/2 TBSP Wildtree Butter GSO

1/2 cup rice milk

cinnamon sugar for muffin tops

Pre-heat oven to 350 degrees. Line muffin pan with liners. Mix all the ingredients in a large bowl, until the batter starts to thicken slightly. Spoon into muffin liners - almost to the top. Sprinkle each muffin top with cinnamon sugar and bake for about 25 minutes until the top is crusty and springs back to the touch and a cake tester comes out clean. I find that baking these muffins without the eggs requires a little extra time. Just be sure the tops are starting to brown and the muffin is springy when touched. Super delicious!

Pumpkin Chocolate Chip Muffins

I am not a baker...or at least I don't feel like a good one.

It's one of the reasons why I love Wildtree...they make baking SO easy! It's usually a matter of just adding some oil, water and maybe an egg - what could be easier? Life was good...and then we had to go gluten free...and dairy free...and egg free...and yeast free. Have you ever tried to bake anything without the aforementioned ingredients? It's daunting! And as I said, I already feel like a horrible baker.

To my delight, Wildtree is about to launch a dedicated Gluten Free line and I couldn't be happier!!!! In the meantime, I've been busy trying out all kinds of recipes! Donuts from Babycakes, Banana Chocolate Chip Bread from Gluten Free Goddess and now...Pumpkin Chocolate Chip Muffins with the help of King Arthur.

Pumpkin Chocolate Chip Muffins

(crispy cinnamon sugar tops)

1 box King Arthur Flour muffin mix

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon sugar (plus more for sprinkling on top)

1/2 cup organic pumpkin puree

1/3 cup chocolate chips

1/2 cup unsweetened apple sauce

5 TBSP Wildtree Butter GSO

3/4 cup rice milk

Pre-heat oven to 375 degrees. Line muffin pan with liners. Mix all the ingredients in a large bowl. Spoon into muffin liners - almost to the top. Sprinkle each muffin top with cinnamon sugar and bake for about 20 minutes until the top is crusty and springs back to the touch and a cake tester comes out clean. I find these need a little extra time - they are on the gooey side (which I personally love). I may try experimenting with a little less liquid - but in the meantime, they won't last long on the counter top!

Light, fluffy, gooey inside.