Either grease a muffin tin with butter or olive oil or line a muffin tin with cupcake/muffin papers.
Sieve gluten free flour, cinnamon, nutmeg and baking powder into a large bowl. Add coconut sugar and whisk to combine. Squash any lumps of sugar with the back of a spoon.
In a medium sized bowl whisk together the mashed banana, oil, vanilla extract and eggs.
Make a well in the centre of the dry ingredients and pour in the egg mixture. Mix until just combined.
Spoon mixture into muffin tin or cupcake papers. Use a spoon to neaten the tops of the muffins and then place into the oven.
Bake for 30 minutes or until skewer comes out clean when pushed into the centre of a muffin.
Remove muffins from oven and allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.
Video
Notes
Nutrition facts may vary dependant on which gluten free flour mix you use.
Storage
Store in an airtight container at room temperature for up to two days. In warmer climates you may need to store in the fridge straight away to prevent from going rancid. To freeze, transfer muffins to freezer bags in batches.
Variations
chocolate chip - add one cup of chocolate chips to the batter.
blueberry - add one cup of fresh or frozen blueberries to the batter.