BANANA MUFFINS

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
Prepare the Wet Ingredients:

In a large mixing bowl, mash the bananas with a fork or potato masher until smooth. Leave some small chunks for texture if preferred.
Add the softened butter, sugar, and vanilla extract to the mashed bananas and mix until fully combined.
Beat in the eggs, one at a time, until the mixture is smooth.
Combine the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Mix the Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can result in dense muffins.
If using, fold in the milk, walnuts, or chocolate chips until evenly distributed.
Scoop the Batter:

Using a spoon or ice cream scoop, fill each muffin cup about 2/3 of the way full with batter.
Bake the Muffins:

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
Cool and Serve:

Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips: