1 cup (250 ml) ripe bananas, mashed (approximately 2 medium bananas)
1/2 cup sour cream (or plain yogurt)
2 large eggs
1/3 cup (80 ml) oil
1 teaspoon (5 ml) pure vanilla extract
3/4 cup (145 g) gluten free semi-sweet chocolate chips
Preheat oven to 350 degrees F. Lightly grease your muffin tin. Set aside.
In a large mixing bowl, combine the sorghum flour, oat flour,brown sugar, tapioca starch, baking powder, baking soda, xanthan gum, and salt. Set aside.
In a medium mixing bowl, whisk together the mashed bananas, sour cream, eggs, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and stir just to combine. Fold in the chocolate chips.
Spoon batter into prepared muffin tin. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the middle comes out clean. Let stand in baking pan for 5 minutes before removing to wire rack. Cool completely before storing in an air-tight container.
To change things up a bit, you can add either a 1/2 tsp of ground cinnamon or ground espresso powder to the batter. Adding a 1/2 cup of chopped pecans or walnuts is another great option.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2012/05/moist-gluten-free-chocolate-chip-banana-muffins.html