Add the dry ingredients to a bowl and whisk to blend.
In a bowl, smoosh the bananas with a fork. Pour in the rest of the wet ingredients and mix well.
Pour the wet ingredients into the dry ingredients and mix until "just barely mixed." This is the secret if you want your moist banana cupcakes to be light and fluffy!
Stir in the chips and chopped walnuts and gently mix them in.
Place parchment paper. Bake at 350º F for 20 minutes. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking.
To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. you see batter or crumbs, the cupcakes need to bake longer. muffin liners into a muffin tin. I absolutely love these liners because the cupcakes will not stick to the liners. Fill each section ¾ full of the cupcake batter.
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
To make this recipe dairy-free, substitute the butter for vegan butter.
I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.