Instructions

• Preheat the oven to 350°F. Line a regular-sized (12-cup) muffin pan with paper liners.
• Mash ripe bananas until smooth and measure 1 cup (about 3 bananas).
• In a large bowl, combine the mashed banana, 4 eggs, 1/2 cup vegetable oil, 1/2 cup water, and 1 teaspoon banana extract. Use an electric mixer on low–medium speed or a whisk to blend until combined, about 1 minute.
• Add 1 box (15.25 oz) banana cake mix, 1 box instant banana pudding mix (4-serving), 2 tablespoons all-purpose flour, and 3/4 teaspoon ground cinnamon to the wet mixture. Mix on low–medium speed until smooth and no large lumps remain, about 2–3 minutes.
• Fold in 1 cup chopped walnuts with a spatula until evenly distributed.
• Fill each prepared muffin cup about 3/4 full with batter.
• Bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
• Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
• Store cooled muffins in an airtight container.