Bakery Style Banana Nut Muffins

My husband, Jerry is on a serious banana kick. He buys at least 2 bunches a week and sometimes can’t keep up with them before they get too ripe. With 2 overly ripe bananas I decided to make Banana Nut Muffins. I found this recipe online and they came out perfectly! The “muffin tops” were very generous and the muffins had a wonderful light texture; not at all dense like some banana bread or muffins.

Jerry is about to dig into one of these freshly baked muffins!

Ingredients:
2 1/2 cups flour
1 Tbsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Cinnamon
1/2 tsp. Salt
1/3 cup Vegetable Oil
1/2 cup White Sugar
1/2 cup Brown Sugar
2 Large Eggs
3/4 cup Milk
2 tsp. Vanilla
1 cup (2 medium) Mashed Bananas
1 cup Chopped Walnuts, divided

Muffins ready to pop into the oven.

Preparation:
Preheat oven to 425 degrees. This initial high temp helps the muffins to rise. Line a muffin tin with 12 paper liners. In a large bowl toss together flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a medium bowl whisk oil, white and brown sugar, eggs, milk, vanilla and banana. Pour wet ingredients into dry ingredients. Stir gently with a rubber spatula. When ingredients just come together fold in 2/3 cup chopped walnuts. Divide batter among 12 muffin cups. Top with 1/3 cup chopped walnuts. Bake 5 minutes at 425. Reduce heat to 375 and bake another 12-15 minutes until toothpick comes out clean.