1 1/2 cups gluten-free all-purpose flour 1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 tsp. xanthan gum
1 cup mashed ripe banana (about 2 medium)
1/2 cup applesauce
1/3 cup butter, melted
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1/2 tsp gluten-free vanilla
1/2 cup chopped pecans or walnuts, toasted (optional)

Combine dry ingredients in small bowl; set aside. In separate larger bowl, beat together banana, applesauce and butter until well blended. Whisk in sugars, egg and vanilla until well blended. Add flour mixture; blend. Gently stir in nuts. Use greased mini-muffin tins or use paper liners in wells. Fill each well with about 1 1/2 tablespoon of batter. Bake a 350° for 10-12 minutes until tester inserted in center comes out clean. Transfer muffins to a wire rack to cool. If using an electric muffin maker, bake for 6-8 minutes until muffins test done.