Line 16 regular-size muffin cups with paper liners and lightly spray with non-stick spray. (Note 2)
In a large bowl, mash thawed bananas with a fork or wooden spoon.
Add sugar, melted butter and vanilla extract, and mix everything until combined.
Then stir in lightly beaten egg.
Add flour, baking soda, baking powder and salt. Mix until just combined. Don't overman the batter.
Add walnuts and/or chocolate chips, if using.
Divide the batter evenly into the prepared muffin cups. (TIP: Use a large cookie scoop to evenly divide the batter. 1 scoop into each muffin cup.)
Bake for 18-20 minutes, or until the inserted toothpick comes out clean. Cool completely before serving.
Notes
Note 1: 4 medium bananas equal to 2 cups of mashed bananas. Do NOT discard the juices from thawed bananas, use everything for making the batter.Note 2: Since this banana muffin recipe has lower fat content, I prefer to spray the paper liners with cooking spray. That way, muffins don't stick to the paper.Mini Muffins: You can also make 24 mini muffins instead. Bake mini muffins for about 15 minutes.Storing Directions: - Store muffins, covered, on the counter for up to 3 days. - Or refrigerate for up to a week. - These muffins also freeze well. Place the muffins in airtight container and freeze for up to 3 months.