Combine all wet ingredients into a medium-sized mixing bowl and mix with your electric mixer on med/high until ingredients are smooth and creamy.
Sift all of the dry ingredients into a separate mixing bowl.
Combine wet and dry ingredients. Add the dry sifted flour mix to the wet mix. Slowly turn on the mixer and incorporate the two mixes together. The two mixes will clump and create small pieces of dough. Once the two are somewhat incorporated, turn the mixer off.
Discard or compost the banana peels and mix/blend the bananas into a semi-chunky state (almost liquid). This is why overripe bananas work so well.
Take your smashed bananas and pour into the wet/dry clumpy mix. With your electric mixer on low, slowly mix everything together.
Once you have combined thoroughly, turn the mixer up to medium and mix the batter for 1-2 minutes.
If you want to add nuts, fold them into the batter at this time.
Coat each muffin tin with cooking spray so the batter doesn’t stick.
With an ice cream scoop or large spoon, fill each muffin tin about 1/2-3/4 way full with batter.
Place muffin pan into your preheated oven and bake for 10 minutes.
Check and turn your muffin pan 180 degrees and continue baking until the tops are a nice, golden brown. The times will vary depending on what tin you use and the size of your loaves.
Remove from the oven and quickly remove the loaves or muffins from their tins. Place on the cooling rack and allow to cool for about 20 minutes.
Tear off enough plastic wrap to wrap each muffin/loaf individually. This will ensure they stay fresh and moist for up to 4 days if they last that long!