These gluten-free banana muffins are moist, fluffy, and full of overripe bananas! They've got that beautifully domed muffin top, a must-have for bakery-style muffins!
In a bowl, combine gluten-free flour, cornstarch, salt, baking soda, baking powder, and cinnamon. Set the bowl aside.
In a separate bowl, combine the oil, granulated sugar, brown sugar, eggs, mashed bananas, milk, and vanilla.
Add the flour mixture to the banana mixture and mix until smooth. Fold in mix-ins if adding any, cover the bowl, and set it aside to let the flour hydrate for 30 minutes.
Preheat the oven to 410°F (210°C) and line a muffin pan with paper liners. Evenly divide the muffin batter into the paper liners and bake for 7 minutes, then turn down the temperature without opening the oven to 375°F (190°C) and bake for an additional 15-17 minutes, or until a toothpick inserted into the center comes out clean, or with a couple of crumbs.
Cool in the pan for 5 minutes before taking them out onto a wire rack to cool completely.
Notes
Storing: Keep these gluten-free banana muffins in an airtight container at room temperature for up to 3 days.Freezing: Wrap them individually and store them in a freezer bag in the freezer. No matter what you use to wrap the muffins, whether it's plastic, aluminum foil, or beeswax wrap, make sure you remove it first before you reheat the muffins.