Failure scratches at your ego, but sometimes you need to experience failure before you can succeed. Failure is a damn good teacher. A while ago, I failed at making gluten-free carrot-banana muffins. Why? I did not do enough research. I falsely assumed that exchanging the wheat flour for gluten-free flour would do the trick. The muffins were too moist and collapsed. Man, was I one unhappy camper! I learned that gluten-free batter is unforgiving when it comes to overmixing (too many air bubbles are its kryptonite), and it often requires at least 5-10 minutes extra baking time compared to the regular kind. I gave the muffins another shot with my new knowledge in tow, and they turned out perfectly. If you give them a go, please let me know what you think.