Banana Chocolate Chip Muffins

• These muffins are moist and moreish. They keep for a few days - pop one in the microwave for 20 seconds prior to eating for maximum yummy-ness! 
• 
  
• 1 1/2 c White Wings gluten-free plain flour
• 1/2 tsp psyllium husks
• 1/3 c sugar
• 1 1/2 tsp gluten-free baking powder
• 1/2 tsp bicarb soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 1/2 c mashed ripe bananas (about 3 large)
• 1 large egg
• 1/2 c butter, melted
• 1/4 c milk
• 3/4 c dark chocolate chips

Preheat oven to 180ºC. Line a 1/3 cup muffin tray with muffin cases.

Sift dry ingredients together well in a large mixing bowl. Mix together banana, egg, melted butter. Stir wet ingredients into dry ingredients until just mixed. Do not overmix. Stir in the chocolate chips.

Spoon the mixture into the muffin cases. Bake for about 30 minutes or until muffins are golden and a wooden skewer or toothpick inserted into a muffin's centre comes out clean (except for some melted chocolate). Cool on a wire rack.

(Thanks to Epicurious for the original inspiration for this recipe).