Gluten-free Eggless Muffins

I was craving muffins, but having a no egg week.  Then someone left out the frozen fruit basket, and importance of baking moved up.  Because of the brown sugar and maple syrup they turn out darker, but mmm.  I had to refrain from eating the whole batch in one sitting.

yield 12 large or 24 small muffins
Bake 350 degrees
25 min

2-3 bananas, mashed overripe (3/4 cup)
3/4 cup alternative milk 
1 tsp apple cider vinegar
1/4 cup maple syrup
 1/4 cup brown sugar
1 tsp vanilla
1/4 cup canola oil
2 cups alternative flour (3/4 cup rice flour, 3/4 cup buckwheat flour, 1/2 cup potato flour)
2 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 and 1/2 tsp cinnamon
1 cup Blueberries, frozen or fresh

Preheat oven 350 degrees, grease and flour (potato or other) bottom and sides of muffin pan. Keep blueberries in freezer until ready to mix in (last). Mix wet ingredients in one large bowl, and dry in a small bowl. Stir dry into wet until just combined.  Fold in blueberries. Scoop into prepared muffin pan.  Fill full for 12 large or less for smaller.  Bake for about 25 minutes.  Cool in pan for 5-8 min, then scrape around outer edge to loosen muffins.  Dump on wire rack continue to cool for 15 minutes (if they last that long).

Notes:
The recipe I used recommended adding 2 TBS more alternative milk, but I used about 1 cup of mashed banana instead.  I mix half of the flour combination in with a spatula until almost combined, then add the rest of the flour. These do not raise as much as cupcakes, don't be afraid to do more than 2/3 full.
Store in plastic ziplock bag with 1 paper towel in it.