Preheat the oven to 350°F. Line a muffin pan with paper liners or spray with nonstick cooking spray.
Mix the dry ingredients together in a bowl: 1 ½ cups all purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp nutmeg and ½ tsp salt.
Melt the ½ cup butter in the microwave (should be melted but not boiling). Add to a medium bowl with ½ cup granulated sugar and ¼ cup brown sugar. Mix together with an electric mixer.
Add in 2 large eggs and 1 tsp vanilla extract. Mix with a hand mixer.
Mash 3 ripe bananas well with a fork.
Add the mashed banana to the wet ingredients and mix.
Add the dry ingredients to wet ingredients and mix until just combined. Do not overmix. Note: Fold in chopped nuts or chocolate chips at this time if using.
Divide the batter into a muffin pan. Fill each cup ⅔ full. Bake for 18-20 minutes, or until a toothpick comes out clean when poked with a fork.
Place muffins on a rack to cool completely.
Recipe Notes:
Place in a container with a lid or a ziplock bag. Place a thick paper towel under and over the muffins to keep them from getting soggy. Store at room temperature or in the fridge for 4-5 days.
FREEZE – Wrap each muffin in saran wrap and then store in a large freezer bag to help prevent freezer burn. These will keep up to 6 months.
Frozen muffins can be popped into the microwave for 15 seconds wrapped in a paper towel, and enjoy.