Preheat oven to 350°F.

In a large mixing bowl, mash bananas along with maple syrup and the egg until combined. The bananas should be broken into chunks about the size of a pea.

Add the flour, cinnamon, baking soda, baking powder, and salt. Stir with a spatula until just combined - it is ok if there is a little dry flour as it is better to under mix then over mix.

Pour in the oil and fold the batter until the oil is just incorporated.

Spoon the muffin batter into the muffin tin molds. 1 tablespoon of batter will make a rounded muffin top, and 1 ½ tablespoons of batter will give you a large overflowing muffin top.

Bake the muffins for 18-22 minutes until golden brown on top and cooked through. A toothpick or knife inserted in the center of the muffins will come out clean if they are cooked through.

Allow the muffins to cool in the tin for 5 minutes before removing them and transferring to a wire rack to cool completely. Repeat baking with remaining batter if necessary.