I N G R E D I E N T S 2 cups all-purpose gluten free flour ½ cup dark brown sugar (packed) ¼ cup granulated sugar ¼ tsp salt ¾ cup unsweetened almond milk ½ cup (1 stick) salted butter, softened 2 eggs 2 tsp vanilla 1 tbsp vegetable oil ¾ cup smashed bananas 2 ½ cups mini chocolate chips

T O O L S -Cooling Rack -Large & Medium Sized Bowls -Medium Sized Hand Whisk-Muffin (Cupcake) Tin -Muffin (Cupcake) Liners-Non-Stick Spray (OPTIONAL: If you are not using muffin liners)-Various Measuring Utensils

D I R E C T I O N S1) Preheat oven to 375 degrees F. 2) Grease or line a standard size muffin tin. 3) In a large bowl, whisk together: all-purpose gluten free flour, dark brown sugar, granulated sugar, and salt. Set aside. 4) In a medium size bowl, whisk together: unsweetened almond milk, ½ cup butter, eggs, vanilla extract, and vegetable oil. 5) Pour wet ingredients into dry ingredients and whisk together until fully combined. Stir in smashed bananas and mini chocolate chips until well incorporated. 6) Fill tins 2/3 full. Bake for 13-15 minutes until the edges are slightly golden brown or a tooth pick comes out clean through the center. 7) Cool in pan for 10 minutes and then remove from pan to cool completely. Yields: 12 Cupcakes