Partial Chocolate Chocolate Chip Banana Muffins

Ingredients:

2 1/2 cup pureed ripe bananas (I needed four)

1/2 cup safflower oil

1/2 cup Agave

3 cups gluten free flour blend (I used Cup4Cup whole grain dairy, nut, soy free blend)

2 tsp baking powder

2 tsp baking soda

2 tsp cinnamon

1/2 tsp salt

10 oz package Enjoy Life mini chocolate chips

3/4 cup boiling water

2 tbsp vinegar (I used apple cider vinegar)

Baking Instructions:

1. Preheat the oven to 350 degrees and line 24 muffin tins with liners.
2. Mix the pureed bananas with the oil and agave. Set aside.
3. Blend together the gluten free flour blend, baking powder, baking soda, cinnamon and salt.
4. Stir in the mini chocolate chips.
5. Pour the boiling water on top of the dry ingredients.
6. Pour the wet ingredients on top of the boiling water.
7. Add the vinegar and then stir until the dry ingredients are completely moistened. Your batter will turn chocolately but a majority of the chips will remain intact.
8. Divide the batter evenly among the 24 tins. The tins will be filled to the top.
9. Bake for 15 to 20 minutes until the muffins have risen, are firm to the touch and a toothpick inserted in the center comes out clean.
10. Enjoy!