Banana Walnut Muffins

I don't know how they do things at your market, but at mine, you have to choose between 2 bananas or 5 bananas. There is no in-between. I usually feel like I can do more than 2 during the week. I always aim for a few servings of fruit a day, and bananas are a favorite. Alas, by the end of the week, there are usually a few left. Luckily, I caught them before it was too late and made some tasty banana nut muffins.

1 1/2 c. flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
3 mashed bananas
3/4 c. sugar
1 egg, lightly beaten
1/3 c. melted butter (I used margerine)

1/2 cup chopped walnuts (optional)

for the crumbly topping:
1/8 tsp cinnamon
1 tbsp butter
1/3 c. packed brown sugar

Preheat your oven to 375 degrees

In one bowl, mix melted butter, mashed bananas, white sugar, and the egg. I didn't use the stand mixer for this one, just used a little elbow grease and a wooden spoon.

In another, mix the flour, baking soda, baking powder, and salt.

Mix the dry ingredients into the wet slowly to avoid a mess.

Add the nuts last.

Use a greased muffin pan or line with muffin/cupcake liners. Spoon a heaping ice cream scoop full in each cup, coming almost up to the top. This should make about 10 banana nut muffins.

For the topping, mix together the ingredients until you get a nice crumbly mixture. Add to the tops and bake for 18-20 minutes.

So goood!!