Be Free Bakers Gluten Free Vegan Banana Chocolate Chip Muffins

• dry ingredients
• 1 cup Be Free Bakers “Jen’s Blend” gluten free flour mix
• ½ cup organic evaporated cane juice (Wholesome Sweeteners)
• ½ cup organic Enjoy vegan mini chocolate chips
• 1 scant tsp xanthan
• 1 scant tsp gluten free baking powder (Featherweight)
• ¾ tsp Celtic sea salt
• ¾ tsp baking soda
• wet ingredients
• 1 cup almond milk, rice milk, soy milk, or coconut milk
• 1/3 cup cold pressed canola oil or grapeseed oil
• 1 large ripe organic or fair trade banana sliced
• 2 tsp apple cider vinegar (Braggs)
• 1 tsp pure vanilla extract
• ½ tsp almond extract (Simply Organic)

1. Preheat oven to 340° convection or 350° standard
2. Mix dry ingredients in your stand mixer with the paddle attachment on the lowest setting for about 10-15 seconds.
3. In a measuring cup, add 2 tsp apple cider vinegar, and then add the almond milk to equal one cup liquid.  Allow this to curdle for a minute or two.
4. Add the liquid ingredients to the dry ingredients in fairly quick succession and turn mixer on lowest setting to incorporate.
5. Turn to a medium speed and mix for another 20 - 30 seconds, or until all ingredients are combined.
6. If you happen to have a cast iron muffin pan, these muffins cook beautifully in one.  If not, place cupcake liners in a standard size muffin pan.
7. Using an ice cream scoop, fill muffin containers 3/4 full and place in the oven.
8. Cook for 17-19 minutes, depending on oven and pan. (Cast iron takes 1-2 fewer minutes; dark metal pans a minute or so less than lighter metal pans.) 
9. You'll know they're done when the tops are a pretty golden brown and are somewhat firm to the touch.
10. Allow to cool in pan. These muffins taste best after resting for a few moments out of the oven.
11. Makes 12 muffins. 
12. These muffins take less than 30 minutes start to finish. YUMMO! 

For more about this recipe, check out Jen's original blog post.
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