Banana Muffins

I would LOVE to show you a picture, but my daughters new camera is broken. These muffins are dense and moist but not at all gummy. They are a bit on the sweet side since once again they were created for my 5 yr old...Oh, who am I kidding, I'm the one with the sweet tooth! Anyway, if you leave off the topping or reduce the amount of sugar in it these muffins will be much more "adult".

½ c Rice flour
½ c Sorghum flour
1/8 c Tapioca starch
1/8 c Potato starch
2 t Baking powder
½ t Baking soda
½ t Cinnamon
2 Bananas, mashed
1/3 c Brown sugar
¼ c Oil
1/8 c Soy milk (or rice milk)
1/8 c Applesauce
½ t Guar gum (or xanthan gum)
½ t Vanilla extract

TOPPING
2 T Margarine
¼ c Brown sugar
½ c Gluten free oats
A dash of cinnamon

Preheat oven to 350. In a small bowl mix topping ingredients until blended and crumbly, set aside.
Sift or whisk together rice flour, sorghum flour, tapioca starch, potato starch, baking powder, baking soda, and cinnamon.
In another bowl mash bananas. Add brown sugar, oil, soy milk, applesauce, vanilla, and guar gum. Stir briskly with a whisk until well mixed. Add dry ingredients to wet and continue to stir until completely blended. Mixture will be very thick.
Put paper liners in muffin cups and using an ice cream scoop fill cups 2/3 full. Sprinkle on topping and gently pat it down so it will stick after the muffins are cooked.
Bake at 350 for approximately 25 minutes.
Makes 9 to 12 muffins depending on how large they are.