Preheat oven to 400 degrees. Line a 6 cup muffin pan with paper cups.
Add the flour, baking powder, salt, cinnamon, nutmeg and sugar to a large bowl. Stir well.
1 Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, ½ Cup Sugar
In a small bowl, crack the egg and whisk it until it’s frothy.
1 Egg
Add the oil, milk, and vanilla. Whisk until well combined.
3 Tablespoon Olive Oil, ¼ Cup Non-Dairy Milk, ½ teaspoon Vanilla
Mash the banana with a fork until it's a wet pulp.
Pour the wet ingredients and the mashed banana into the dry ingredients. Fold together about 10 strokes.
1 Ripe Banana
Add ½ C of the chocolate chips. Fold 3-4 more times until the chips are evenly distributed.
¾ Cup Allergen Free Mini Chocolate Chips
Fill the muffin cups just to the top. Sprinkle the remaining chocolate chips on top of the muffins.
Bake in preheated oven for 2 minutes, then reduce the temperature to 375 degrees and bake an additional 23-25 minutes, until the tops spring back when gently poked.
Remove from the oven and cool in the pan for 10 minutes. Then serve or move to a cooling rack to cool completely before storing.