Preheat the oven to 425°F and line a muffin tin with paper liners.
In a medium bowl, blend together the flour, sugar, baking powder, salt, cinnamon, and softened butter with either the back of a fork or a pastry blender. Set aside.
2 ½ cups all-purpose flour, ¾ cup brown sugar, 1 tablespoon baking powder, ¾ teaspoon salt, 1 teaspoon ground cinnamon, 6 tablespoons butter
Mash up the bananas and place in large mixing bowl.
3 ripe bananas
Add the eggs to the mixing bowl one at a time, beating after each one. Then add the milk and vanilla. Mix all ingredients until combined well.
2 eggs, 1/3 cup milk, 1 teaspoon vanilla extract
Blend the dry ingredients with the banana mixture just until mixed completely. Do not over mix.
Fold in the chocolate chips and chopped walnuts. Mix for only about 5 seconds.
1 ½ cup mini chocolate chips, 1 cup finely chopped walnuts
Fill up each muffin liner to the top. (I like to use a ¼ cup cookie scoop to make a nice rounded top.)
Bake at 425°F for 5 minutes.
While muffins are still in the oven, reduce the temperature to 375°F and bake for an additional 13-14 minutes.
When the muffins are just about done make the glaze, if desired.
To make the glaze, melt the butter and quickly add in the powdered sugar and milk. Whisk together until you have your desired glaze consistency.
2 tablespoon butter, 3-4 teaspoons milk, 1 cup powdered sugar
Remove the muffins from the oven and let them cool a little. Drizzle them with the glaze if desired.
Enjoy!