Preheat oven to 375 degrees fahrenheit. Lightly grease 12 muffin tin cups or line with muffin papers. Set aside.
In a large bowl whisk together gluten free flour, sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
In a smaller bowl whisk together mashed bananas, egg, oil, and vanilla extract. Pour wet ingredients into dry and stir until just combined. Gently mix in any desired mix-ins, such as chocolate chips, nuts, dried cranberries, or blueberries (see recipe notes).
Spoon batter evenly into prepared muffin cups. To do this quickly, cleanly, and evenly I use an ice cream scoop. Bake for 18-20 minutes, or until toothpick inserted into center of a muffin comes out clean. Cool in muffin tins for 5 minutes then remove to a wire racks to cool completely.
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Banana Chocolate Chip Muffins - Add 1 cup semi-sweet chocolate chips or mini chips to the batter. Sprinkle tops with raw (turbinado) sugar and additional chocolate chips before baking.
Banana Nut Muffins - Stir in 3/4 cup chopped walnuts, pecans, hazelnuts, or macadamia nuts.
Peanut Butter Banana Muffins - Add 1/4 cup creamy peanut butter to the liquid ingredients. Stir in 1/2 cup chopped peanuts to batter and sprinkle additional nuts on top before baking.
Banana Coconut Muffins - Use melted coconut oil in place of the canola oil. Add 1/2 cup shredded sweetened or unsweetened coconut to the batter. Sprinkle tops with raw (turbinado) sugar and additional coconut before baking.
Banana Blueberry Muffins - Add 1 cup fresh or frozen blueberries to the batter.
Cranberry Banana Muffins - Stir in 1/2 cup dried cranberries the muffin batter.