STEP 1: Preheat oven to 350 degrees.
Spray muffin tray with non-stick spray, grease with coconut oil, or use muffin liners.
In a large-sized mixing bowl, combine all dry ingredients.
Peel and mash ripe bananas with a fork in a medium-sized mixing bowl.
Add in egg. Mix until egg is fully incorporated into the banana.
Add in melted coconut oil, almond milk, vanilla, and maple syrup. Mix until combined.
Slowly add the wet ingredients to the dry ingredients.
Mix until fully combined but be careful not to over mix.
Pour batter into muffin holes until about 1/3 full. Fill remaining holes without muffin batter with water to make sure that muffins bake evenly.
Bake for 18-20 minutes until a toothpick comes out clean. The muffins may still feel like they are not cooked fully. Once they cool down, they should firm up.
Let cool in muffin tray for 5 minutes.
Transfer to cooling rack to let cool before eating.
Store in an air tight container for up to 5 days.