Gluten and Dairy Free Banana Muffins

Gluten Free Dairy Free Banana Muffins/Bread

2/3 cup sugar (I used a little less)
1/3 cup dairy free butter
2 eggs
3 mashed bananas
1/4 cup Almond milk
1 tsp vinegar
1 tsp vanilla
1/2 tsp salt
1 tsp baking soda
1/4 tsp cinnamon
2 cups rice flour blend by Betty Crocker  (Rice flour, potato Starch, Tapioca Starch, Guar Gum, Salt)
1/4 cup chopped pecans or walnuts

Mix sugar and butter, then add eggs.
Add wet ingredients then stir in dry ingredients just until wet.  (If batter is too thick, add a little water.)  Add chopped pecans or walnuts.
Spoon into non stick muffin pan.
Bake 350 for 16-18 minutes    (If making bread, grease bread pan first then fill 3/4 full.  Bake 350 for 50-60 minutes)