Preheat the oven to 425 °F
Line a muffin pan with liners and set it aside.
Whisk together the dry ingredients in a small bowl.
1 ¼ Cups 1:1 Gluten-free Flour, 3 Tablespoons Corn Starch, ½ Tablespoon Baking Powder, ½ Teaspoon Baking Soda, ½ Teaspoon Salt
In a separate bowl, mash the ripe bananas into bowl with a fork until they are mostly smooth.
1 ½ Cups Mashed Ripe Bananas
To the bowl with the mashed bananas, add the sugar, brown sugar, oil, molasses, and vanilla.
½ Cup Sugar, ¼ Cup Light Brown Sugar, ½ Cup Light Cooking Oil, 1 Tablespoon Molasses, 1 Teaspoon Vanilla
Next, whisk in the eggs.
2 Large Eggs
Finally, add the bowl of dry ingredients to the wet and mix until all the flour is combined.
Fill the cupcake liners almost all the way full.
Place the muffins in the preheated oven and bake them for five minutes.
Without opening the oven, reduce the temperature to 350 degrees and bake the banana muffins for another fifteen minutes. The muffins should be slightly domed, and a fork inserted should come out clean.