Quick & Easy Moist Banana Muffins

Preheat your oven to 350°F (175°C), and prep your muffin tray with liners. I always use a non-stick spray lightly over the liners to ensure muffins don't stick.

Start by mashing the ripe bananas in a large bowl. As someone with quite a bit of experience, I can assert that the riper the bananas, the richer the flavor. However, don't worry if your bananas aren't overly ripe. The muffins will still taste delicious.

Next, add the sugar, oil, almond milk, and vanilla extract to the bowl. Mix until well combined.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir these together until they're evenly mixed.

Gradually add your dry ingredients to the banana mixture. Don't over mix! It's okay if your batter still has a few small lumps. Over mixing can lead to tougher muffins, and we want them to be soft and moist.

If you're adding vegan chocolate chips or nuts, now is the time to fold them into the batter. It's a simple way to add an extra layer to the flavor profile, and my kids just love the little surprise.

Spoon the batter into the muffin liners, filling each about 3/4 full.

Bake for about 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. I advise staying close to your oven as everyone's oven is slightly different. You don't want them to over bake and become dry.

Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.