Preheat your oven to 350 degrees. Grease or line a 12 muffin pan with parchment liners. Set aside.

In the bowl of your stand mixer add the melted butter, brown sugar and granulated sugar. Blend together until smooth. Add the eggs and vanilla and blend until combined. Add the overripe bananas and blend until the bananas are smashed into small pieces.

In a mixing bowl add the gluten free flour, baking powder, baking soda, cinnamon and salt. Whisk together until all the dry ingredients are combined.

Pour the dry mixture into the wet mixture and blend together just until combined.

Remove the bowl from the stand mixer and stir with a spatula to make sure everything from the bottom of the bowl is mixed in.

Spoon the mixture evenly into the muffin pan.

Bake at 350 degrees for 25-30 minutes. The muffins will be golden brown and a toothpick inserted in the center will come out clean when the muffins are done.

Let the muffins cool in the baking pan and then transfer to a sealed container. They can be stored on the countertop for two days, but should be stored in the refrigerator for up to five days after that.