Banana Nut Muffins

Ingredients:

• 1 1/2 cups all purpose flour, plus one tablespoon
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 3 large bananas
• 1/2 cup (1 stick) unsalted butter, melted
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup walnut, chopped

Directions:

1. Preheat the oven to 425 F. Line a muffin pan with 12 liners. Set aside.
2. In a large bowl, whisk together flour (setting aside the additional tablespoon), sugar, baking powder, baking soda, salt, and cinnamon.
3. In a medium bowl, mash the 3 bananas. The more ripe the bananas are, the easier they will be to mash. Whisk in the melted butter, eggs and vanilla until well incorporated, leaving the bananas a little lumpy.
4. In a small bowl, mix the chopped walnuts and the tablespoon of flour that you set aside earlier.
5. Add your wet mixture into the dry and stir until just incorporated, making sure not to over mix. Then fold your walnuts into the mixture.
6. Pour the mixture into your prepared liners, filling the wells almost all the way full. Bake for 5 minutes, then reduce the oven temperature to 350 F. Continue baking the muffins for an additional 15 minutes, until the tops are golden brown.
7. Let muffins cool in the pan for about 5 minutes. Serve warm or remove from the pan and let cool completely.

*Store muffins in an airtight container at room temperature for up to 2 days.

Makes 12 muffins