These moist muffins bake up great in muffin top tins or mini muffins too. Maskes 12 muffins, 10 muffin tops or 24-30 mini muffins. Use very ripe bananas. Recipe was found on the internet -- Diana's Desserts, however I have made a few modifications.
05In a large mxing bowl, combine the bananas, brown sugar, oil, eggs, and vanilla.
06Beat on medium speed until well blended with only small bits of banana visible.
07Pour in the dry ingredients and gently stir with a rubber spatula just until blended.
08Add nuts or chocolate chips (if using) when the flour is almost blended and stir to incorporate.
09Fill the muffin top indentation to almost full with the batter.
10Gently tap the pan on the countertop to even out the batter.
11Bake until the tops are golden brown and a toothpick or a cake tester inserted comes out clean, about 13 minutes (muffins = 20, mini muffins = 15 minutes).
12Transfer the pan to a wire rack to cool for 5 minutes; then carefully remove the muffin tops from the pan and set them on the rack to cool.