Banana Nut Muffins

Makes 12 muffins

Ingredients

1 1/4 cups all-purpose flour

¾ cup whole wheat flour

1/2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon salt

¼ teaspoon nutmeg

1 teaspoon cinnamon

4 overripe bananas

1 cup brown sugar

½ cup unsalted butter, melted and cooled

¼ cup oil

2 eggs

1 teaspoon pure vanilla extract

1/2 cup pecans or walnuts, chopped

¼ cup nuts & ¼ cup cinnamon/sugar mixture

Directions

Preheat oven to 375 degrees and lightly butter or spray muffin tins.

In a large bowl, combine the flour, baking powder, baking soda, and salt, spices; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway.  Sprinkle tops each of muffin with nut/cinnamon mixture.  Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.