I altered my fave recipe for muffins to be gluten free, and it turned out so good! It is also vegan.

Dry:

1 2/3 cup brown rice flour
1/3 cup arrowroot powder
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 cup blueberries ( I use frozen straight out of the freezer)

Wet:

Combine in blender:

6 Tablespoons olive oil
6 tablespoons maple syrup
5 bananas

Add wet to dry, and fill oiled muffin tins.

Bake at 350 deg for about 20-25 minutes.

Yum!