Preheat your oven to 350°.

Spray a 12-muffin tin pan with cooking spray (I didn't use liners).

Grab a large bowl and mash your bananas with a fork.

Add in the egg, almond milk, sugar and brown sugar and mix it all in.

In another bowl, sift together flour, baking soda and salt.

Add flour mixture to your banana/egg/sugar mixture and get it all incorporated.

Fold in chocolate chips (and nuts if you're using).

Scoop out equal parts into your muffin tin. I used a large ice cream scooper and it worked out perfectly to fill the 12 spaces.

Bake for 30 minutes (depending on oven). I actually did 28 minutes in my convection oven and they were perfect. Insert a toothpick to make sure center comes out clean.

Remove from oven to cool. Once able, transfer to wire rack to finish cooling or just serve with some butter for extra awesomeness!