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Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liners. Slightly oil the paper liners with oil spray. Set aside.
In a large mixing bowl, mash the ripe bananas with a potato masher, a fork, or the paddle attachment of your stand mixer. Mash until almost no lumps show. It must be very runny for an ultra-moist texture. Measure 1 cup + ⅓ cup of mashed bananas - if extra, freeze for later.
Add the oil, almond milk, vanilla extract, sugar, and salt. Stir with a spoon or the paddle attachment of the stand mixer until well combined.
In another bowl, stir flour, baking powder, baking soda, and cinnamon.
Fold the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
Fold in chopped nuts or chocolate chips if desired.
Transfer the batter to the prepared muffin tins.
Bake in the center rack of the oven until a pick inserted in the center of a muffin comes out clean - about 30 to 40 minutes.
Cool down on a wire rack for 1 hour
Store the muffins at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. They can also be frozen in zip-lock bags and thawed the day before at room temperature.