Vegan Banana nut muffins

INGREDIENTS:
2 ripe bananas, mashed
1/4 cup maple syrup or agave nectar
1/4 cup plant-based milk (such as almond milk or soy milk)
1/4 cup melted coconut oil or vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped nuts (such as walnuts or pecans)
INSTRUCTIONS:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the mashed bananas, maple syrup or agave nectar, plant-based milk, melted coconut oil or vegetable oil, and vanilla extract. Mix well until smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Gently fold in the chopped nuts until evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, enjoy your delicious vegan banana nut muffins!