Preheat the oven to 325°F. Line two muffin tins with 18 paper liners or lightly grease with oil and dust with flour.

In a large bowl, mash the bananas until smooth. Whisk in the eggs.

Add the coconut sugar, maple syrup, blended cottage cheese, and vanilla. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the walnuts if using.

Gently fold the dry mixture into the wet mixture until just combined. Do not overmix. Let the batter rest for 10 minutes.

Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra walnuts on top if desired.

Bake for 30 minutes, or until lightly browned and a toothpick inserted in the center comes out clean, rotating tins halfway through baking.

Transfer to a wire rack to cool slightly, about 15-20 minutes, before serving.