Update: I just made another batch of these. This time I used palm sugar in place of the demerara sugar and palm shortening (Spectrum Organic) instead of butter. This makes them dairy free and refined sugar free. Also, they actually turned out even better than the original!
The verdict is in. I thought these muffins were good, and my lovely wife thought they were great! I used some Demerara sugar in this one, but I think palm sugar would work too. Or you could try all agave, but the results might be a little different.
½ cup brown rice flour
½ cup white rice flour
¼ cup tapioca flour
¼ cup arrowroot
1/3 cup Demerara Sugar or Palm Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
1/3 cup Butter or Palm Shortening (like Spectrum Organic)
1/3 cup dark agave
2 mashed bananas (about 1 cup)
1/4 milk substitute (i used unsweetened coconut)
1/2 cup chocolate chips
Mix all the dry ingredients in a food processor or mixer until combined. Add butter/substitute and mix until coarse. Add the wet ingredients and mix until you have a thick batter. If using food processor, remove batter and add chocolate chips and fold them in. If using a mixer add the chocolate chips and mix until incorporated. Scoop into a greased muffin pan (I used an ice cream scoop). Use enough batter to fill the tin almost to the top. Bake at 350 for about 25 minutes or until a toothpick comes out clean (except for maybe a little melted chocolate). Cool in pan for 10 minutes, then move to a cooling rack.