Vegan Banana Muffins

Fun Fact: 1/2 Banana can be substituted for 1 egg in basic baking recipes.
Unfun Fact: If you use banana instead of egg, whatever you bake will taste like banana, and banana just doesn't go with all the flavors.
Awesome fact: Banana bread is supposed to taste like banana, so it's easy to make a vegan version!

Vegan Banana Muffins
makes 12-15

1 1/2 cups of mashed bananas made from 3-4 very ripe bananas. (If you only have one or two bananas, make up the difference with applesauce; the banana flavor will be more mild, but the muffins will still be delicious.)
1/4 cup neutral flavored oil of your choice (I use canola)
2/3 cups of white sugar
1 teaspoon vanilla extract

1 3/4 cup all purpose flour (unless you live above 3,000 feet like I do in which case add and extra 1/4 cup)
3 teaspoons baking powder
1/2 teaspoon salt

Optional mix ins (pick one, not all!):
1 teaspoon ground cinnamon
2/3 cup shredded coconut
2/3 cup chopped nuts of your choice
2/3 cup chocolate chips

~Prepare muffin tin by greasing it or lining with muffin liners.
~Preheat oven to 350 degrees Fahrenheit.
~Combine mashed bananas, oil, sugar, and vanilla extract in a large bowl and mix well.
~Sift flour, baking powder, salt, and cinnamon (if adding it) into the bowl with the banana mixture.
~Mix wet and dry ingredients together until just combined.
~Stir in coconut, nuts, or chocolate chips (if adding them).
~Fill muffin tin with about 4-5 tablespoons of batter (about 2/3 full) in each indentation
~Bake for 15-20 minutes, until a toothpick inserted into the middle of a muffin comes out clean. The muffins should be very faintly browned on top. Because they don't have dairy products in them, they won't brown quickly, so if you bake them until they're a beautiful deep gold they will be super dry.
~Remove from muffin tin and cool to room temperature on a cooking rack.
~Gobble them up.