Banana Nut Muffins

If you can't tell, I have been doing a lot of baking this winter. I have been making all sorts of bread (naan, pitas, English muffins...). I checked out a sweet cookbook from the library called Artisan Bread in Five Minutes A Day. You should all check it out. It is nice because the baking warms up our apartment. :) It got really cold here this weekend.

Anyway, I love this muffin recipe. I have been making it for a long time. Jenny and I used to make it instead of going on jogs when we lived in Provo. I thought the rest of you might want to try it too. I like to make it in my mini muffin tin and it makes a perfect snack for the kids.

1 1/2 cups flour (I used 1 c. whole wheat 1/2 c. white)

1 cup chopped walnuts

1/2 cup toasted wheat germ

1/2 cup brown sugar

1 T. baking powder

1 tsp. cinnamon

1/2 tsp. salt

1/4 tsp. ground nutmeg

2 ripe bananas, mashed

3/4 cup milk

5 Tbsp. melted butter (I usually use oil)

1 egg

cinnamon sugar (optional)

1. Preheat oven to 400 F. Fit 12 muffin cups with paper liners. Coat each with cooking spray.

2. Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt, and nutmeg in large bowl. Stir in bananas, milk, butter, and egg. Mix until just blended.

3. Fill muffin cups evenly with batter. Sprinkle with cinnamon sugar, if desired.

4. Bake muffins for about 20-22 minutes (shorter for small muffin tin). Cool 1 minute, then remove from the muffin pan and cool on a wire rack.