Gluten-Free Banana Muffins (with Peanut Flour)

Because I have some friends who are gluten-intolerant, my eye tends to gravitate towards any products labeled "Gluten-Free." So when I saw peanut flour at Trader Joe's this afternoon, I couldn't resist; that paired with the three overripe bananas in my fruit bowl meant only one thing: banana bread!

Ingredients
2 cups peanut flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup unsweetened applesauce
3/4 cup brown sugar
3 eggs, beaten
three mashed overripe bananas

Directions
Preheat oven to 350 degrees F. Line muffin pan or lightly grease the pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, mashed bananas, and applesauce until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared pan.

Bake in preheated oven for 35 to 40 minutes, until a toothpick inserted into center of the muffins come out clean. Let muffins cool in pan for 10 minutes, then turn out onto a wire rack.