Directions

1. 1

   Preheat your oven to 375°F (190°C) and position a rack in the center of the oven. Allow at least 10 minutes for the oven to reach full temperature.

2. 2

   Line a 12-cup muffin tray with muffin liners and set aside.

3. 3

   In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and cinnamon powder until evenly combined. Set the dry mixture aside.

4. 4

   Select very ripe bananas and peel them. Mash them thoroughly in a large bowl using a fork until mostly smooth with very few lumps remaining.

5. 5

   Add the vegan margarine, vegetable oil, and vanilla extract to the mashed bananas. Stir until the margarine is fully incorporated and the mixture is well combined.

6. 6

   Add the granulated sugar and light brown sugar to the wet mixture. Stir well until the sugars are evenly distributed throughout.

7. 7

   Pour the wet banana mixture into the bowl with the dry flour mixture. Using a spatula or wooden spoon, gently fold together until just combined. Do not overmix—a few small lumps are acceptable.

8. 8

   Fold in the toasted chopped walnuts and chocolate chips until they are evenly distributed throughout the batter.

9. 9

   Divide the batter evenly among the 12 prepared muffin liners, filling each about three-quarters full.

10. 10

    Place the muffin tray in the preheated oven and bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.

11. 11

    Remove the muffin tray from the oven and allow the muffins to cool in the pan for 5 minutes.

12. 12

    Transfer the muffins from the tray to a cooling rack. Serve warm or allow them to cool completely before serving.