from glutenfree.com

* 3 ripe Bananas
* 1/3 cup Pure Maple Syrup
* 1/2 cup chopped Pecans
* 2 cups Gluten-Free Flour*
* 1 tsp Xanthan Gum
* 1 cup packed Brown Sugar
* 1 tsp Baking Soda
* 1/2 tsp Salt
* 1 tsp Pumpkin Pie Spice (equal parts cinnamon, nutmeg and ginger)
* 2 tbsp Dry Buttermilk Powder
* 2 Eggs, beaten
* 1/3 cup Vegetable Oil
* 1/2 cup Water

Maple Pecan Topping:

* 3/4 cup chopped Pecans
* 1/4 cup Pure Maple Syrup

Cream Cheese Frosting:

* 6oz Cream Cheese, softened
* 1/4 cup Pure Maple Syrup
* 1/4 cup packed Brown Sugar

* For the flour mix, I used Bette Hagman's Mix with great success: 2 parts garfava flour, 1 part sorghum flour, 3 parts cornstarch and 3 parts tapioca flour. Feel free to experiment with your own mix.

Directions:

1. Combine mashed bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
2. Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice and dry buttermilk. Alternatively, if you do not have premixed pumpkin pie spice, use equal parts cinnamon, ginger and nutmeg (I used extra cinnamon). Mix together well.
3. Make a well in the center of dry ingredients. Combine eggs, oil, and water in separate bowl. Pour into center of dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
4. Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
5. Spoon dough into muffin cups. If using maple pecan topping, sprinkle muffins with maple pecan mixture prior to baking. If using cream cheese frosting, beat ingredients together and spread on tops of muffins after they are baked, not before.
6. Bake at 375 for 20-24 minutes or until they test done. Try not to underbake
Makes about 18 good sized muffins.