Preheat the oven to 425°F and spray a 12-count muffin pan with nonstick spray or use cupcake liners.
In a medium sized bowl, combine all of the dry ingredients together with a whisk.
In a large bowl, mash the bananas. Slowly whisk in the remainder of the wet ingredients, i.e. melted butter, brown sugar, egg, vanilla extract, and milk.
Pour the dry ingredients into the wet ingredients.
Mix until well combined. If adding chips or nuts, fold them once the dry and wet ingredients are mixed together.
Using an ice cream scooper, add one scoop into each muffin wrapper or treated muffin pan.
Add to the oven and bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. . Bake for an additional 15-17 minutes for a total of 20-25 minutes or until you can pull a tooth pick out clean.
Remove the muffins from the oven and pan and allow to cool on a cooling rack.
Serve warm or at room temperature, enjoy and cheers!
