Tate's Bake Shop Gluten Free Banana Mocha Muffins

A fantastic baking blog called Flour Me With Love wrote a review about baking with Blends by Orly Gluten Free Flour. She made these delicious muffins from Tate's Bake Shop and replaced the all purpose wheat flour with Blends by Orly Sydney Blend. Made with bananas, coffee, and chocolate- three of my favorite things- I had to try these for myself!

Ingredients:
2 1/2 C Blends by Orly Sydney Blend
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. instant coffee (or 1 1/2 tsp. instant espresso powder)
1 Tbsp. boiling water
1 1/3 C mashed fully ripe bananas (about 3 bananas)
1 1/4 C sugar
2 sticks salted butter, at room temperature
1 egg
1 C semisweet chocolate chips

Directions:
Heat: Preheat oven to 350 degrees. Grease a muffin tin tray.

Mix: Either by hand or in the bowl of your stand mixer with the paddle attachment, cream together the sugar and butter until fluffy. Add the egg, mix again then set aside. In another bowl add the coffee to the hot water; stir to dissolve. Stir the mashed bananas into the coffee. Add to the butter/sugar mixture and mix together until incorporated; set aside. Whisk the Sydney Blend, baking powder, baking soda and salt together. Slowly mix the dry ingredients into the wet. Fold in the chocolate chips.

Bake: Divide the batter evenly into the prepared muffin tin tray. Bake for 25-30 minutes, until a toothpick stuck into the center comes out clean. Allow to cool in pan for 10 minutes, remove from pan then cool completely on a wire rack.