1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)
1 1/2 teaspoons xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup (150 g) granulated sugar
2 cups (400 g) mashed ripe bananas (from about 4 medium to large bananas)
2 eggs (100 g, weighed out of shell) at room temperature
1/3 cup (2 2/3 fluid ounces) nondairy milk, at room temperature
1 teaspoon pure vanilla extract
Preheat your oven to 325°F. Grease well or line a standard 12-cup muffin tin and set it aside. If you use liners, spray the inside of the liners lightly with cooking oil.
In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt, and sugar, and whisk to combine well. Create a well in the center of the dry ingredients, and add the mashed bananas, eggs, milk, and vanilla, and mix until just combined. The mixture be lumpy because of the bananas, and thick but soft.
Fill each of the wells of the muffin tin, and shake back and forth to evenly distribute the batter in each well. Place the muffin tin in the center of the preheated oven and bake until they’re puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, about 18 minutes. They’ll be pale on top. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. If you’ve used liners, wait until the muffins are cool before peeling back the paper.