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Preheat your oven: Set your oven to 375°F (190°C). Grease or line a muffin tin with paper liners to prevent sticking.
Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
Mix the wet ingredients: In a large bowl, mash the bananas well. Add the granulated sugar, vegetable oil (or melted butter), beaten egg, and vanilla extract. Stir until everything is thoroughly combined.
Combine the wet and dry mixtures: Gradually add the dry ingredients to the banana mixture. Stir gently until just combined—be careful not to overmix, as this can lead to dense muffins.
Add the nuts: Gently fold in the chopped walnuts or pecans, ensuring they're evenly distributed throughout the batter.
Spoon the batter into the muffin tin: Use a spoon or ice cream scoop to fill each muffin cup about two-thirds full.
Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
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