- 225 g dairy free spread
- 225 g caster sugar
- 1 egg
- 2 ripe bananas (mashed)
- 2 shots of espresso or 2 tablespoons of instant coffee dissolved in 2 tablespoons of boiling water
- 275 g gluten free self-raising flour
- 1 tsp baking powder
- 1 tsp xanthan gum
- 150 g dairy free dark chocolate chips
- Preheat the oven to 180 oC
- Beat together the dairy free spread and caster sugar until light and fluffy
- Stir in the egg, mashed bananas and coffee
- Add the flour, baking powder, xanthan gum and mix well
- Stir through the chocolate chips until evenly distributed
- Line 2 muffins tins with paper cases
- Fill 3/4 if you want large muffins and bake for 30 minutes or half fill for smaller muffins and bake for 25 minutes