Best Ever Banana Muffins

Ingredients:
3 large bananas
3/4 cup caster sugar (I minus 2 tbsp. as I prefer less sweet)
1 egg
1/3 cup oil (vegetable is best)
1 1/2 cup plain flour (sifted)
1 tsp. baking soda (sifted)
1 tsp. baking powder (sifted)
1/2 tsp. salt (sifted)

Methods:

1. In a large mixing bowl mash bananas with a fork until no large pieces remain.
2. Add sugar, egg and oil and mix with a wooden spoon until everything is incorporated.
3. In another bowl add flour, baking soda, baking powder and salt and mix them together with a spoon.
4. Add the dry ingredients into the wet ingredients, and using a wooden spoon carefully mix the wet and dry ingredients together.  The danger here is over-mixing which will result in dense, flat and dry muffins.  The best technique for mixing is to scoop underneath the mixture and pull up gently instead of stirring around in a circle (for example, like you are stirring your coffee).  Continue mixing this way just until the dry ingredients have been incorporated.  It's fine if there are a few small streaks of flour in the batter.  It's the large pockets of flour you want to make sure are incorporated.
5. Spoon the batter into 12 lined muffin cups.  Try our best to ensure you fill the cups evenly to ensure all the muffins finished baking at the same time.
6. Bake muffins in a preheated oven of 170 degree Celsius for about 30 minutes (time depending on your oven) or until golden brown.
7. Let them cool in the muffin tins for about 5 minutes and then turn them out of tins to let them cool completely on a cooling rack.

This yummy banana muffin's recipe is adapted from Chrissie Baker of 'The Busy Baker.'