Preheat the oven to 400°F / 200°C. Line a 12-cup muffin pan with paper liners or spray lightly with oil.
Add the bananas to a large mixing bowl and mash well. You should have about a cup of mashed banana.
Add the milk, oil, sugar, vinegar and vanilla and stir well to combine.
Sift in the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
Gently stir to combine (don’t overmix but ensure no streaks of flour remain).
Spoon the banana muffin batter into the muffin pan, filling each cup ¾ full.
Bake for 20 minutes or until risen, golden and an inserted toothpick comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then remove from the pan to cool on a wire rack.
Make sure your bananas are ripe enough before using them in this recipe. They need to be soft enough to mash easily.Do not overfill the muffin liners as the batter will rise and could spill over. Fill them ¾ of the way full. This can be made easier by using an ice cream scoop. It’s best to use muffin liners in this recipe to make sure the muffins do not stick. If you don’t have muffin liners, grease the muffin tin well.Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.If you plan to mix in chocolate chips to these muffins, make sure they are vegan.