Step 1

Preheat oven to 350 degrees F.. Grease or line 15 standard size muffins cups with paper liners.

Step 2

In a large bowl, mash the bananas with a fork or potato masher. Add brown sugar, oil, and eggs. Add the gluten-free flour, baking powder, baking soda, and salt. Mix until combined. Add chocolate chips and nuts if using. Fill prepared muffin cups halfway with batter.

Step 3

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes; remove from pan and place on a wire rack to cool completely.

Step 4

Store, wrapped, on the counter for up to three days or freeze for up to three months.