79 Calorie Baggie Gluten Free Vegan Banana Muffins

This recipe is great because all you need are the ingredients, a zip lock baggie, a mini muffin pan, 1/2 cup measuring cup and a 1/4 tsp measuring spoon.

Directions
Preheat oven to 375ºF.
Get out a 1/2 measuring cup and a 1/4 teaspoon (these will be all you need to measure your ingredients).
In a large Ziploc bag, mash the bananas. Add the eggs, seal the bag, and shake and squish until combined. Add the sugar and mix well. Dump in the flour, salt, baking soda, baking powder, and cinnamon. Before zipping and mixing them all the way in, mix them together a little with your measuring spoon. Now add the oil* and vanilla and shake and squish until well combined.
Snip the corner of the bag and squeeze the batter into a lined muffin tin (if you don't want to clean the pan, line it with tin liners so the grease doesn't come through). Don't make the hole very big at all because the batter is very runny. Pinch the corner between each muffin.
Bake for about 20 minutes or until a toothpick comes out clean.

*Edit- use a mini muffin pan*