Chocolate Chip Banana Muffins (Gluten Free!)

• 2 cups All-purpose Gluten-free Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/4 cups Sugar
• 1 cup Almond Milk
• 1 Egg, Slightly Beaten
• 1/4 cups Melted Coconut Oil
• 2 Very Ripe Bananas, Mashed
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Cinnamon
• 1/4 cups Chocolate Chips
• FOR THE DRIZZLE:
• 1 Tablespoon Smooth, All Natural Peanut Butter
• 1 Tablespoon Powdered Sugar
• 1 Tablespoon Coconut Oil

1. Preheat oven to 350u0b0F. Spray muffin tin with coconut oil or baking spray.
2. In a large mixing bowl, mix flour (leave about 1 tablespoon for chocolate chips), baking powder, and salt. Add sugar, milk, egg, coconut oil, bananas, vanilla extract, and cinnamon. Mix until just blended.
3. Coat chocolate chips with reserved flour then add everything to mixture and fold in.
4. Spoon batter into muffin tins filling each space about 3/4 full. Bake for 20-25 minutes until tops are golden brown. Remove and place on cooling rack to fully cool.
5. For the peanut butter drizzle:
6. In a small sauce pan, melt peanut butter, powdered sugar, and coconut oil. Stir until completely melted and smooth.
7. Using a spoon, lightly drizzle each muffin to coat the tops of each one.

allpurpose, baking powder, salt, ubc, almond milk, egg, ubc, bananas, vanilla, cinnamon, ubc, drizzle, smooth, powdered sugar, coconut oil

Taken from tastykitchen.com/recipes/breads/chocolate-chip-banana-muffins-gluten-free/ (may not work)