Preheat the oven to 400F. Line a 12-hole muffin pan with cupcake liners or a loaf pan with parchment paper.
Combine dry ingredients in a large bowl. Whisk well to combine.
In another bowl, combine the wet ingredients and mix well.
Add the wet ingredients to the dry (ingredients) and gently fold with a spatula/wooden spoon just until combined. Stir in preferred add-ins (see below). DO NOT OVERMIX BATTER. Fill the muffin pan equally with the batter.
Bake for 5 minutes then WITHOUT OPENING THE OVEN DOOR, reduce heat to 350F and bake for another 15 minutes for muffins or 45-50 minutes for a loaf. Cake tester should come out clean when done.
Flavor Variations and Add-ins:
Chocolate Banana Muffins: Replace 2 tablespoons of flour with cocoa powder and add 1 cup chocolate chips plus ¼ cup more to sprinkle on top of each muffin before baking (for a more chocolaty look)
Whole Wheat or Oat Muffins: Replace ½ cup flour with either whole wheat or quick oats
Nutty Muffins: Add up to 1 cup walnuts or pumpkin/sunflower seeds
Banana Chia Muffins: Add 1 heaping tablespoon of chia seeds
Healthy Hearty Muffins: Replace ½ cup flour with either whole wheat or quick oats, add 1 tablespoon chia seeds, 1 cup of walnuts or pumpkin/sunflower seeds, and use coconut oil. Also, you can substitute ½ cup of sugar with brown sugar for a more moist muffins
Notes
*Use only 3 if you have large bananas and 4 if they’re smaller**Do not overmix the batter or your muffins will be too dense. Fold with a spatula with gentle and quick strokes until the batter is just combined. Hold the bowl with one hand while the other hand has the spatula. Turn the bowl as you stick your spatula underneath the batter and lift it up then fold over.