Banana Nut Muffins

Wondering what to do with those over rip bananas siting on your counter?  Make these muffins and you won't be disappointed.  The moist banana muffin combined with the crunchy nutty topping is a perfect combo.  If you're like me then you've noticed that banana nut muffin mixes taste a little funny.  These homemade muffins are very easy to whip up and taste way better than the prepackaged kind.

These are best eaten immediately.  They are still yummy the next day but the topping will not be crunchy and that's the best part.

Ingredients:

• 1 1/2 cups AP flour
• 1/2 tsp cinnamon
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of salt
• 2 or 3 ripe bananas, mashed*
• 2/3 cup sugar
• 1 egg
• 1 1/2 tsp vanilla
• 1/2 cup butter, melted

Directions:

1. Preheat oven to 375° and prepare muffin pan.
2. Whisk flour, cinnamon, baking soda and powder and salt. 
3. In a separate bowl, thoroughly mash bananas.  Add egg, sugar, butter and vanilla.
4. Add flour mixture to wet ingredients and gently stir until combined.  Don't over mix! 
5. Pour into muffin cups.
6. To make topping, combine 1/3 cup brown sugar, 2 tbsp AP flour, 2 tbsp old fashioned oats, 2 tbsp softened butter and 1/3 cup of walnuts or pecans.  Mix together until butter is incorporated.  Generously top muffins with this mixture.
7. Bake for 20 minutes or unil golden and center is cooked through.

Eat and enjoy!

* Depending on the size of your bananas, you may need 2 or 3. 
** makes 12 muffins

Blueberry Muffins

Ingredients:

• 1 1/2 cups AP flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup buttermilk
• 1/4 cup vegetable oil
• 1 egg
• 1 cup blueberries, fresh or frozen
• splash of vanilla extract
• 2 tbsp raw sugar, optional

Directions:

1. Preheat oven to 400°.  In a bowl, whisk flour, sugar, baking powder and salt.
2. In a separate bowl, combine buttermilk, oil and egg.  Beat together and add to dry ingredients.  Stir until just combined; do not over mix.
3. Fold in blueberries and vanilla.  
4. Fill your muffin tin and sprinkle with raw sugar.  You can also use regular white sugar.  The raw sugar gives the muffins a nice crunch.
5. Bake for 20 minutes or until tops are golden.  Remove and let cool on a baking rack.

Eat and enjoy.

** makes approx. 10-12 muffins