Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
In a large mixing bowl, lightly whisk the egg. Add bananas and mash well. Add applesauce, maple syrup, oil, vanilla, baking powder and soda and salt; whisk to combine.
Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
Fill each opening almost full with batter (I used regular ice cream scoop) and bake for 22 minutes or until a toothpick inserted in the centre comes out clean.
Let muffins cool for about 5 minutes and then transfer to a cooling rack to cool off completely.
Video
Notes
Store: Refrigerate in an airtight container for up to 1 week.
Freeze: In an airtight container or bag for up to 3 months. Thaw on a counter for a few hours or overnight.
Bananas: Choose very ripe bananas that are yellow with many brown spots to brown patches. If you like extremely moist muffins, use 4 bananas (2 cups).
Flour: Do not use all-purpose flour or coconut flour because all flours act differently. You may be OK with white whole wheat flour or wheat pastry flour.
Liquid sweetener: No dry sweetener like sugar please. You have to keep dry to wet ingredients ratio.
Sweetened or unsweetened applesauce: Either can be used. Can substitute with Greek yogurt 2% and higher fat content. Please do not use non-fat yogurt. Banana muffins will not taste good.