• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Slightly oil the paper liners with oil spray. Set aside.
• In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show. It must be very runny for an ultra-moist texture. Measure 1 cup + 1/3 cup of mashed bananas - if extra, freeze for later.
• Add the oil, almond milk, vanilla extract, sugar, and salt. Stir with a spoon or the paddle attachment of the stand mixer until well combined.
• In another bowl, stir flour, baking powder, baking soda, and cinnamon.
• Fold the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
• Fold in chopped nuts or chocolate chips if desired.
• Transfer the batter to the prepared muffin tins.
• Bake in the center rack of the oven until a pick inserted in the center of a muffin comes out clean - about 30 to 40 minutes.
• Cool down on a wire rack for 1 hour

Storage

• Store the muffins at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. They can also be frozen in zip-lock bags and thawed the day before at room temperature.