Preheat oven to 400℉.
Toast ¾ cup walnuts in a cast iron skillet, stirring consistently, until golden brown. Remove from skillet to cool.
Blend together 1 ½ cups flour, ½ cup sugar, ½ cup brown sugar, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt.
Mash bananas and add to the dry ingredients.
Blend in 1 egg, 1 tbsp milk, 8 tbsp melted butter, 1 tsp vanilla extract, ¾ cup toasted walnuts and ¾ cup cranberry raisins.
Grease a 12 count muffin tray and spoon in batter to the top. Cupcake liners can also be used in place of greasing.
Bake 5 minutes at 400℉ and decrease to 350℉. Bake an additional 16-17 minutes or until golden brown.
Remove from oven and allow each muffin to cool on a wire rack for 10 minutes before serving.
Enjoy!
