1 3/4 cups (220g) gluten free flour
1/2 cup (110g) Chelsea White Sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup dark chocolate chips
1/4 cup (65ml) vegetable oil
1/4 cup (65ml) milk
1 cup mashed bananas
Measure flour, Chelsea White Sugar, baking powder, salt and chocolate chips into a large bowl. Mix thoroughly and make a well in the centre.
Beat the egg in a small bowl until frothy. Mix in cooking oil, milk and bananas. Pour mixture into the well. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full.
Bake at 200 degrees C for 20 to 25 minutes.