Preheat the oven to 180C/350F and either line a muffin pan with 12 liners, or spray with cooking spray.
Place the bananas into a large bowl and mash with a fork until there are no large lumps.
Add in the vegetable oil, maple syrup, eggs and vanilla extract and whisk until sooth and frothy.
Add in the flour, bicarb, baking powder and salt and whisk until smooth and there are no lumps of flour. Don't beat to death other wise your muffis will be rubbery!
Place 3tbsp of mixture in each liner/hole in your muffin pan, this should mean each muffin hole is about 3/4 of the way full.
Place in the oven for 12-15 minutes, until risen, slightly golden and an inserted skewer comes out clean.
Leave to cool in the pan completely. You can either enjoy the muffins as is or make the glaze. If you're making the glaze, place a kitchen towel underneath a wire rack and transfer the muffins to the rack.
Place the icing sugar an maply syrup into a small bowl and whisk until smooth. Spoon a little glaze over each muffin and dig in!
Maple Banana Muffins will keep in an airtight container, at room temperature, for a week unglazed. If you glaze them, the glaze willl eventually be absorbed into the muffin and they won't keep as long. You could store them in the fridge for 5 days and bring them to room temperature to serve.