Angie has been after me for a long time to share this recipe, so I guess I will finally just sit down and do it :) Besides, it's Friday Recipe Swap over at Gayle's blog, so this will be a good one to share there, too. You can see more information on this recipe and using ripe bananas here.
Banana Nut Muffins
3 ripe bananas, about 1 1/2 - 1 3/4 cups, mashed
1 1/2 cups sugar
2 cups flour
3/4 cup butter, softened*
1 tsp vanilla
1 tsp baking soda
1 tsp salt
1/2 cup milk + 1 1/2 tsp vinegar (or 1/2 cup buttermilk or sour milk)
3/4 cup walnut pieces
Mix and beat together all ingredients except walnuts, beating until relatively smooth (it stays a little lumpy). Stir in walnuts.
Spoon into greased or cupcake wrapper lined muffin tins. Bake at 350° for 30 minutes.
Makes 24 muffins.
*The butter issue... the first time I used cupcake wrappers, there was butter standing in the bottom of each muffin tin when I took them out. Since then I've made them once, and cut the butter back to 1/2 cup. They were still plenty greasy on the bottom, so I might try cutting it back some more and hope it doesn't mess up the recipe! They are VERY very VERY good muffins!! If you're a real nut fan and can afford it (ha ha), you can sprinkle the finely chopped walnut pieces on top of the muffins before you bake them for added nuttiness and crunch :)