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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
Mix the dry ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
Cream the butter and sugars: In a separate large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs and bananas: Add the eggs, one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract until fully combined.
Combine dry and wet ingredients: Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. If you’re using sour cream or Greek yogurt, mix it in at this point.
Add the nuts: Gently fold in the chopped nuts.
Fill the muffin tin: Divide the batter evenly into the muffin cups, filling each about 3/4 full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your homemade banana nut muffins! They should be soft, moist, and packed with flavor.
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