My favorite banana nut muffin recipe...

...is from Joy of Cooking. I love it! If you use very ripe bananas (starting to get juicy), you don't have to use as much sugar, and the muffins are super moist. Don't scrimp on the bananas. I use chopped almonds instead of walnuts, and usually use more whole wheat flour in place of some of the white flour. Kamut flour adds a nice flavor. I use olive oil in place of the vegetable, and I can't even taste it.



Whisk together:
1 1/2 c. flour
1/2 c. whole wheat flour or wheat bran
2 t. baking powder
1 t. ground cinnamon
1/2 t. baking soda
1/4 t. salt
1/8 t. ground nutmeg
2/3 c. chopped walnuts

In a large bowl whisk together:
1 large egg
3/4 c. packed light brown sugar
1 1/3 cups mashed bananas (2 to 3)
6 t. vegetable oil
1 t. vanilla

Add dry ingredients to the wet and mix just until everything is moistened. Do not overmix. Divide equally among 12 muffin tin cups that are greased or lined with paper cups. Bake about 18 minutes at 375 degrees, or until a toothpick inserted into a muffin comes out clean. Remove from pan and cool on wire rack.