Joy of Cooking Banana Nut Muffins

1 1/2 cups all purpose flour
1/2 cup wheat bran or whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup chopped walnuts
1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed ripe bananas (2 to 3)
6 Tablespoons vegetable oil
1 teaspoon vanilla extract

Preheat oven to 375º. Put muffin liners in a 12-cup muffin tin.
In a medium bowl, whisk together:

1 1/2 cups all purpose flour
1/2 cup wheat bran
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg

Stir in:

2/3 cup chopped walnuts

In a large bowl, whisk until well combined:

1 large egg
3/4 cup packed light brown sugar
1 1/3 cups mashed ripe bananas (2 to 3)
6 Tablespoons vegetable oil
1 teaspoon vanilla extract

Stir the flour mixture into the liquid mixture and stir until just combined. Do not overmix; the batter shouldn't be smooth.

Divide the batter equally among the muffin cups.

Bake until the muffins are lightly browned and a toothpick comes out clean when inserted into the center, usually about 18 minutes.

Cool the muffins in the pan for a few minutes and serve warm or remove them to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 2 days or wrap individually and freeze for up to 1 month.

Number of Servings: 12

Recipe submitted by SparkPeople user KNITTERBEAL.