Banana Bread Muffins

I'm still toying with this recipe but it's definitely more than acceptable as is. They are too light and fluffy when first cooled but take on a nicer density the following morning...so I suggest making them the day before you want to eat them. Again, though, I don't use xanthan gum here and that means I usually freeze (or give away) half the batch after the one-day rest.

BANANA BREAD MUFFINS - makes 1 dozen - spray muffin tin(s) - set oven to 375 degrees F

3 large RIPE bananas, mashed (4 medium seems to be about the same)
3/4 cup sugar
1 egg
1/3 cup melted butter, cooled slightly

 Mash bananas first; then add sugar and egg til blended. Then add butter.

Combine the following and add to above mixture:
1/2 cup + 2 T. sweet sorghum flour
1/2 cup brown rice flour
2 T. tapioca starch
1 tsp. baking powder
3/4 tsp. baking soda (I'll be dropping this to 1/2 tsp next time. Need to know.)
scant 1/4 tsp. salt

 Divide batter evenly. Bake about 20 minutes, til tops are springy. As they bake, they will completely fill the cups. Cool about 10 minutes before taking one out! They don't seem to be too "disturbed" by the fact they've been left to cool completely in the cups though.....you know, 'cause that happens sometimes.....