Start by preheating your oven to 350°F (175°C). This will ensure that your muffins cook evenly and get that lovely golden exterior.

While the oven preheats, grease a 12-cup muffin tin with a light layer of cooking spray or oil. If you prefer, you could line the cups with muffin liners. However, I’ve found that greasing works just as well, preventing any sticking.

In a large mixing bowl, combine the mashed bananas, unsweetened vanilla almond milk, egg, and vanilla extract. Use a whisk to blend everything well. The bananas should break down nicely, creating a smooth base that’s full of flavor.

Now, sprinkle in the Kodiak Cakes pancake mix, coconut sugar, and cinnamon. Use a spatula or wooden spoon to mix until everything is just combined. Make sure not to overmix; a few lumps are perfectly okay!

Gently fold in the mini chocolate chips and chopped walnuts (if using) until they’re evenly distributed through the batter. This will add both sweetness and texture to your muffins.

Scoop the batter into each muffin cup, filling them almost to the top. Don’t worry; they won't overflow drastically, and that’s what creates the fluffy tops we love!

Slide the muffin tin into your preheated oven. Bake for about 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. You’ll want to keep an eye on them; every oven is a bit different!

Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. This makes them easier to remove. I recommend moving them to a wire rack afterward to cool completely. Enjoy them warm or store them for later!