• Preheat the oven to 350°F (176°C).
• In a large bowl: mash the ripe bananas with a fork until smooth.
• Add eggs, vanilla extract, oil, sugar and mix until smooth.
• Add flour, salt, baking powder, baking soda and mix until smooth.
• Place cupcake/muffin liner in the tin or coat the mold with cooking spray.
• Pour the batter into the cupcake/muffin liners, fill them up ⅔ of the way.
• Bake for 18-21 minutes or until a toothpick placed in the center comes out clean. For mini muffins bake for 11-13 minutes (same temperature).
• Repeat with the rest of the batter.

Store leftovers in the refrigerator for up to 5 days.

Serve and enjoy!