These are great! I adapted this recipe from Karina's Kitchen. By the way, if you haven't checked out her blog...do so. It's full of yummy gluten free recipes.
Preheat oven to 375. Spray 8-12 muffins tins (I used the silicon deals).
Mix together in large bowl:
2 c banana puree (give or take a cup)
1/4 c brown sugar
1/4 c olive oil (I forgot this the first time I posted it! So sorry.)
1 T vanilla
Sift together in a separate bowl:
1 c sorghum flour
1/2 c potato starch (or corn starch)
1 c unsweetened shredded coconut
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp xanthan gum
1 tsp cinnamon, heaping
1/4 tsp nutmeg, heaping
Add dry ingredients into wet ingredients. Mix well. Add 1/2 c pecans if you like them. Spoon into the muffins tins...go ahead and fill the tins really full if you like! Bake for about 20 minutes. Let cool for ~5 min and then pop out of the tins.
These are excellent right away or the next day with peanut butter.
NOTE: I don't like a really sweet muffin...if you looked at the original recipe you might have noticed I increased the bananas a bit and cut the sugar back a lot. Feel free to add more sugar, but if your bananas are really, really ripe...well then these should be sweet enough. I also prefer the unsweetened shredded coconut. If you have regular, that will make the muffin sweeter too.
This is my contribution for Simply Sugar & Gluten Free's Slightly Indulgent Mondays.