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Preheat oven to 425F and line 12 muffin cups with paper liners.
In a large bowl, toss together the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a medium bowl, whisk together the oil, white sugar, brown sugar, eggs, milk, vanilla and bananas.
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir everything together and just as the batter starts to come together, fold in 2/3 cup of chopped walnuts.
Divide the batter amongst the 12 paper liners and top with the remaining 1/3 cup chopped walnuts.
Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the heat to 375F, bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean.