Instructions:

Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing it with cooking spray.

In a large mixing bowl, mash the ripe bananas until smooth, ensuring there are no large lumps remaining.

Add the white sugar, brown sugar, oil, milk, egg, and vanilla extract to the mashed bananas. Mix until the mixture is smooth and well combined.

In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly mixed.

Gently fold the dry ingredient mixture into the wet banana mixture, being careful not to overmix. Stir until just combined; it's okay if there are a few lumps.

Portion the batter into the prepared muffin cups, filling each cup about two-thirds full for optimal rise.

Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

For the best results, be sure to use ripe bananas with brown spots, as they will provide the highest sweetness and flavor. Avoid overmixing the batter to keep the muffins light and fluffy.

If you want to customize your muffins, consider adding chocolate chips, nuts, or spices like cinnamon for added flavor. Store any leftovers in an airtight container at room temperature for up to three days, or freeze them for longer storage. Enjoy these delicious muffins fresh from the oven or reheated for a quick snack!