Banana Nut Muffins

Three bananas sat on the kitchen counter for far too long.  Actually I bought an extra large bunch on purpose so I would be "forced" to make banana bread.  But as I started to peel them, I realized I didn't want to make banana bread again (I mean there's nothing wrong with it, but sometimes you have to mix things up), I wanted to make muffins.  Banana-walnut muffins, to be precise.

Thanks to Joy of Cooking (where would I be without this tome?), I had these muffins in and out of the oven in about 30 minutes.  I dusted them with powdered sugar because they were looking a little plain, and they are quite tasty.  The addition of whole wheat flour makes them a little heartier than your average muffin.  I can't wait to warm one up for breakfast in the morning!

(from Joy of Cooking)

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/8 tsp nutmeg

2/3 cup chopped walnuts

1 large egg

3/4 cup packed brown sugar

1 1/3 cup mashed bananas (2 or 3)

1/3 cup vegetable oil (or applesauce, if you prefer)

1 tsp vanilla

powdered sugar

Preheat oven to 375 and line a 12-muffin pan with paper liners.

Whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg, and set aside.

In a separate bowl, whisk together the egg, brown sugar, bananas, oil, and vanilla.

Gently stir in the dry ingredients and walnuts, mixing just until combined.

Bake for 14-16 minutes, or until a toothpick comes out clean.

Cool on a wire rack, and dust with powdered sugar.