Preheat oven to 350 degrees. Line a muffin tin with liners or grease if not using liners. Set aside.

Whisk together the milk, oil and eggs together in a large mixing bowl. Stir in the mashed bananas.

Slowly whisk in the light brown sugar and vanilla extract. Using a plastic spatula; fold in the flour, baking soda, and salt.

Pour the batter into the muffin tine ¾ of the way. Bake for 17-22 minutes or until browned and firm on the top of the muffins. With my oven, I needed 22 minutes.

Store in an airtight container for up to one week.