Combine all of the dry ingredients in a small bowl.
Whisk the wet ingredients together in a large bowl.
Slowly stir the dry ingredients into the wet ingredients. Stir only until it is all combined- don’t over stir.
Pour mixture into lined muffin tins. You can fill them to the top and they will puff up a bit over the actual muffin. Or, fill the muffin tins ¾ full and use the rest to make a little loaf of PBK bread.
Bake muffins for 35 minutes. Turn off the oven and leave them inside for an additional 10-20 minutes.
The muffins will be moist in the middle from the bananas, so a toothpick won’t come out “clean.” But, they will be fully cooked.