Milk Free, Gluten Free Banana Muffins

Wash hands thoroughly, lathering with soap and rinsing under running water.
In a large bowl, mash ripe bananas. (I like using a small potato masher to make this easy, but a fork works fine, too.)
3 bananas
Sprinkle baking soda over bananas and then mix together. Let this stand for about 5 minutes while you continue with recipe.
1 teaspoon baking soda
Preheat oven to 350℉, and grease a muffin/cupcake tin or place paper liners in the wells.
You could also use silicone muffin liners. (Place them in the muffin tin for support.)
In a medium bowl, whisk together gluten-free flour, cinnamon, and salt. Set aside.
1½ cups gluten-free flour
½ teaspoon cinnamon
¼ teaspoon salt
Whisk the eggs together in a 2-cup liquid measure. Add oil, maple syrup, and vanilla. Whisk thoroughly and mix with the mashed bananas.
2 eggs
⅓ cup canola or other oil
¼ cup maple syrup
1 teaspoon vanilla
Sprinkle the dry ingredients over the top of the wet ingredients. Gently combine, mixing just until the dry ingredients are moistened. (Do not beat!)
Gently stir in the walnuts.
⅓ cup walnuts, chopped
Transfer the batter to the prepared muffin tin using a scoop, batter bowl, or extra-large liquid measuring cup.
Bake for 15 to 20 minutes, until a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it.
Place the hot muffin tin on a rack for 5 minutes; then set it to the side and remove the muffins, placing them on the rack to finish cooling.