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Preheat your oven to 375°F. In a large bowl, whisk together the all-purpose flour, sugar, baking soda and salt. In another bowl, mash the bananas. Whisk in the egg, oil and vanilla until well combined. Editor’s Tip: Make sure to really mash the bananas thoroughly or else your muffins may be dry in some areas with pockets of bananas in other spots. Whisk the wet ingredients into the dry ingredients just until moistened. Editor's Tip: Although it’s tempting, avoid overwhisking when mixing the wet and dry ingredients, as that will create tough, dense muffins. Instead, whisk everything together until it’s just combined.
Grease the muffin cups in a muffin tin or line them with cupcake liners. Fill each muffin cup halfway full with the batter. Editor’s Tip: Use a cookie scoop to make the job easier, cleaner and more consistent.
Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool the muffins in the pan for 10 minutes at room temperature. Remove the muffins from the pan to a wire rack to cool completely.