Bananas always seem to go from yellow to freckled too quickly and then, they sit waiting for someone to save them.
1 cup chickpea flour (aka besan)
1 cup oat flour (I grind gluten free oats in a coffee mill dedicated to gluten free grains)
1/2 cup canola oil
3 very ripe bananas
1 teaspoon baking soda
1 cup chopped nuts (I used walnut and pecan); optional
Preheat oven to 350. Line a muffin tin with parchment or paper cups. Mix all ingredients until well combined (by hand with a whisk or with an electric mixer). Pour into muffin liners filling to about 1/4 inch from the top. Bake for 20 minutes, test for doneness with a toothpick (if it comes out clean when inserted into the center of a muffin they are done) depending on your oven you may need another 5 minutes, remove from oven, allow to cool until they can be remove from the pan without burning fingers and enjoy.