Step 1

Preheat oven to 375 degrees. Line a muffin pan with muffin wrappers.

Step 2

In a large mixing bowl, combine all the dry ingredients (flour through salt).

Step 3

Add wet ingredients to the dry (bananas through vanilla) and mix until well combined. If you want a quicker way to mash your bananas, you can puree them in your food processor before adding with rest of wet ingredients. Add optional mix-ins.

Step 4

Scoop batter equally into 12 muffin wrappers. Muffin wrappers will be very full, about 1/3 cup batter per wrapper.

Step 5

Bake at 375 for 10 minutes. Without opening the oven, LOWER OVEN to 350 degrees and cook another 10-12 minutes or until lightly browned and firm to the touch. (Starting with a higher temperature will give the muffins a better rise. Lowering the temperature will ensure they don't burn). Don't undercook, or muffins will collapse while cooling.

Step 6

Cool in baking pan for 5 minutes, then remove from pan and finish cooling.

Step 7

Muffins can be frozen in a single layer then stored in a sealed container for up to 3 months.