Gluten-Free Banana Muffins

I realized this morning that I had 12 frozen bananas, just waiting to be made into delicious banana bread...or something.

Truth is, I made banana bread and muffins, from two different recipes.
The banana bread was an epic fail. It took twice the amount of time to bake, and was just terrible.

Lesson learned: TAKE CAUTION WITH INTERNET RECIPES!

However...

I found a fantastic Banana muffin recipe that turned out perfectly. The muffins are absolutely delish.

Banana Corn Muffins
Makes 12 muffins

5 overripe bananas
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1/4 cup white granulated sugar
3 eggs
2 tbsp canola oil
1/2 cup sorghum flour
1/4 cup potato starch
1/4 cup tapioca flour
1 cup corn flour
1 tsp. salt
2 tsp. baking power
1/2 tsp. baking soda
3/4 tsp. ground cinnamon

Preheat the oven to 350 F. Spray a muffin pan with non-stick cooking spray.

In a mixing bowl, mix together the bananas, applesauce, and sugar. Add the eggs and canola oil and continue to stir until well-mixed.

In a separate bowl, combine all of the dry ingredients. Add to the wet ingredients and mix well to incorporate. Divide the batter evenly among the 12 muffin tins. Bake for 22 minutes, or until golden brown on top and a toothpick comes out clean. Serve warm from the oven, if possible. If not, refrigerate or freeze until ready to serve, then heat in the microwave.