This is a modified version of the Gluten-Free Dairy-Free Pumpkin Chocolate Chip Muffins my family likes. All I did was replace the pumpkin with mashed banana, and reduce the spices to just cinnamon. Enjoy!

1 cup rice flour

1 1/4 cups all purpose gluten free baking mix

1/2 cup flax meal

1/2 cup sugar

1/2 cup brown sugar

1 tablespoon baking powder

1 teaspoon baking soda1 teaspoon ground cinnamon

11/4 cups gluten-free, dairy-free chocolate chips

1/2 teaspoon salt

2 large or 3 small very ripe bananas, mashed

6 oz. goat milk yogurt (plain or vanilla)

1/3 cup almond or coconut milk (plain, unsweetened)

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 large eggs

Cooking spray

2 tablespoons turbinado sugar

1. Preheat oven to 375°.
2. Lightly spoon flours and flax meal into dry measuring cups. Combine these with next 9 ingredients  (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.
3. Combine pumpkin and next 6 ingredients (pumpkin through eggs); add to flour mixture, stirring just until moist. Spoon the batter into 24 muffin cups coated with canola oil cooking spray.
4. Sprinkle turbinado sugar over muffins.
5. Bake at 375° for 15 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Turbinado sugar on top of the batter gives the muffins nice crunchy, browned tops.