Egg Free, Dairy Free, Nut Free Banana Muffins

My girls love these banana muffins for breakfast or as a snack. I always double or triple this recipe so that there are plenty to freeze.

Easy Banana Muffins

2 mashed bananas
1/3 cup sugar
1/4 cup oil
2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1 1/4 cups flour

Combine the bananas, sugar and oil. Add the baking powder, baking soda and vanilla and mix well. Add the flour and stir to thoroughly combine. Fill lined muffin cups 2/3 full. Bake at 325 for 25 minutes or until a toothpick inserted in the center comes out clean.
*  These muffins keep very well in the freezer and reheat in the microwave. I place the cooled muffins in their lining on a baking sheet and place them in the freezer until frozen. Then I remove the lining and place them in a large Ziploc bag. Microwave the frozen muffins to reheat.