• Start by preheating your oven to 350°F and preparing a muffin tin with paper liners or a light greasing. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, blend the mashed bananas, sugar, coconut oil, eggs, and vanilla extract until the mixture is smooth.
• Combine the wet and dry ingredients, stirring just until they are integrated. Remember, a few lumps are okay; overmixing can make the muffins tough. Fold in the chopped walnuts, saving a handful to sprinkle on top of the muffins for a bit of extra crunch.
• Evenly distribute the batter among the muffin cups, filling each about three-quarters full. If you like, sprinkle the top of each muffin with a bit more chopped walnuts and a dusting of sugar.
• Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Tip:

• Experimenting with add-ins like chocolate chips or a dash of nutmeg can add an exciting twist to your muffins. For a moister texture, consider incorporating a small amount of yogurt or applesauce into the batter.