Banana Nut Muffins

I actually made these without the nuts because of a family member who has an allergy to tree nuts. But they were just as tasty!

Banana Nut Muffins

3 ripe bananas, smashed
1 1/2 c. flour
1/2 c. brown sugar
1 1/2 t. baking powder
1/2 t. salt
1/2 t. baking soda
2 eggs, beaten
1/2 c. melted butter, cooled slightly
1/4 t. cinnamon
1/2 t. vanilla extract
Optional: 1/2 c. toasted nuts of your choice

1. Grease 12 (standard size) muffin cup pan, or use paper liners. Set aside.
2. Heat oven to 400˚.
3. In medium bowl, stir together your dry ingredients: flour, baking powder, baking soda, and salt. Set aside a moment.
4. In another (larger) bowl, beat the eggs into the smashed bananas; add butter, vanilla and cinnamon. Mix well.
5. Dump in the dry ingredients all at once and stir to incorporate—do not beat or overmix. (option: this is when you'd then stir in the nuts.)
6. Fill each muffin cup 2/3 full with batter. If you'd like, you can top with extra cinnamon sugar.
7. Bake at 400˚ for 18-20 minutes or until golden brown.

Best if served warm. Try not to burn your mouth!