Scoop muffin batter into greased or paper lined muffin tins
Bake in preheated 350°F oven 20-22 minutes until muffins are baked through
Place muffin tin on a cooling rack for 2-3 minutes, then remove muffins and continue cooling on rack.
Notes
Use very ripe bananas for maximum flavor
Use the fluff and scoop method when measuring flour. This will help prevent your flour from becoming compact and your muffins from becoming dry.
Use an ice cream scoop or a cookie scoop to get evenly sized muffins. I used a #16 size scoop.
Test muffins with a toothpick to determine if they are fully baked through. If wet batter clings to the toothpick, you need another 1-2 minutes. If the toothpick just has a few crumbs, they are done.