Chocolate Chip Banana Buttermilk Muffins

INGREDIENTS

1 large brown egg
Buttermilk (I didn’t measure…but I believe it was about 1 cup, batter was thick yet wet, not runny)
2 Tablespoons of brown sugar
2 Tablespoons salted butter, melted
1/4 teaspoon salt
1/2 teaspoon vanilla
2 1/2 cups gluten free flour (we love King Arthur’s Measure to Measure)
1/2 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
Semi-sweet chocolate chips, and some for topping
Cane sugar for topping

Preheat oven to 350F degrees
Mix all the wet ingredients first (egg, buttermilk, brown sugar, butter, vanilla, salt)
Separately mix all the dry ingredients (flour, cinnamon, baking soda, baking powder)
Slowly add the dry ingredients to the wet ingredients, don’t over mix
Fold in your desired amount of chocolate chips (I use about 3/4 cup)
Let batter sit for about 7-10 minutes
Line a muffin tray with 6-8 brown parchment cupcake liners
Fill each until a little overfull
Top each with 4-5 chocolate chips
Sprinkle with cane sugar generously
Bake for 15-18 minutes or until starting to brown, and a knife comes out clean

I’ve really enjoyed using buttermilk in my recipes lately. I especially like using it for scrambled eggs now.