Preheat your oven to 350°F. Grease a 12-cup muffin tin.
Combine the Pamela's mix, tapioca flour, water, honey, vanilla, and egg in a large bowl. Let the mixture rest, uncovered, while you mash up the banana in a small bowl. Once the banana reaches a consistency like baby food, fold it into the big bowl of already-mixed batter. Blend until smooth. Fold in the berries with a spatula until evenly mixed.
Load each cup in the muffin tray about 2/3 full. Bake for 25 minutes, or until brown on top. Let the muffins cool in the muffin pan for a few minutes. Remove them, and let them cool on a rack until ready to store (or devour).
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