Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
Combine all dry ingredients in a large mixing bowl (flours, starches, baking soda, baking powder, xanthan gum, salt and cocoa powder.
In a separate bowl, mix all wet ingredients together (banana, soy butter, applesauce, oil, soy milk, honey, vanilla). I used a potato masher to mix it all up, but you can also use a food processor or blender if you prefer.
Add the wet ingredients to the dry ingredients and stir well. Add the chocolate chips once the batter is well mixed.
Use an ice cream scoop to scoop batter into the prepared cupcake pan (approximately 1/3 cup).
Bake for 20-25 minutes, or until toothpick inserted in centre of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
If you cannot tolerate soy, use your preferred nut butter and dairy-free milk alternative.
Once upon a time I cooked and ate whatever I wanted to without giving ingredients a second thought ... then I became a mother. When my eldest son was 5 months old, we discovered the hard way (a visit to the ER) that he had a severe allergy to milk. A few months later we discovered he was also anaphylactic to eggs, peanuts, tree nuts, wheat and chicken. My initial reaction: PANIC!! But with time, practice, and many errors, I now enjoy cooking allergen free food and goodies so that my 3 children, 2 of which have multiple food allergies, can enjoy the same treats that other kids are eating.