Line 2 cupcake/muffin pans with paper liners or spray well with non-stick cooking spray.

Preheat oven to 350°.

In a small bowl, whisk together gluten-free flour, xanthan gum (if needed), salt, baking powder, baking soda, and cinnamon. Set aside.

In a mixing bowl, beat together melted butter, applesauce, mashed banana, eggs, sugar and brown sugar for 1 minute on low speed. Scrape down sides of bowl and beat on low another 20 seconds.

Add dry ingredients to wet ingredients. Mix on low speed just until mixed.

Add shredded zucchini, mix just until combined.

Use a large scoop to fill paper lined muffin tin cups 3/4 full.

Bake at 350° for 15 minutes or until muffins are set and a toothpick inserted in center comes out with moist crumbs attached.

Cool in pan 5 minutes, then remove to wire rack to cool completely.

Once cooled, store in airtight container at room temperature or stack in freezer bag and place in your freezer to enjoy later!