Preheat oven to 350F. Grease a muffin tin with cooking spray or line with cupcake liners. Set aside.
In a large bowl, combine gluten-free flour, salt, baking soda, baking powder and whisk to combine. In another bowl, mash bananas with a fork. Then add in melted dairy-free butter, granulated sugar, apple cider vinegar, and pure vanilla extract. Whisk to combine.
Add wet ingredients to the dry ingredients and stir to mix.
Fold in 1/4 cup of the cranberry orange chia jam, reserving the other half of the jam. Fold so that there are swirls of jam throughout the batter without completely mixing it in.
Spoon muffin batter into the muffin tin wells to get 12 regular-sized muffins. Add 1 tsp of the chia jam to each muffin well and swirl with a knife.
Bake at 350F for 23-25 minutes, until muffins are lightly browned on top and a toothpick inserted in the middle comes out clean.
Let cool for 5 minutes and then transfer to a wire rack to finish cooling.
*I like Namaste gluten-free flour blend and Bob's Red Mill Gluten-Free 1-to-1 baking flour (the blue bag, NOT the red all-purpose flour bag) for this recipe.