Banana Muffins

So often I have bananas that just don’t get eaten.  Over ripe bananas almost always become banana bread in my house.  But this time, I was sending it with my husband when he went out of town.  Since it can be tricky to travel with banana bread (ever tried to cut stuff with a plastic knife—it just doesn’t work), I decided to take my tried and true banana bread recipe and convert it into muffins.  It was nice having the proportioned muffins to send on his trip (and my 3 year old was a fan of the few a squirreled away at home, too!)

Banana Muffins
An Amy Original

1/2 cup Crisco
1 cup sugar
3 ripe bananas, mashed
1 tsp baking soda
3 tbsp milk
2 eggs
Dash of salt
1 cup all purpose flour
1 cup whole wheat flour
½ cup walnuts, divided

Preheat oven to 350 degrees.  Line muffin tins with 18 liners.

In the bowl of a mixer, combine the shortening, sugar, bananas, baking soda, salt, eggs, and milk until thoroughly mixed.

Add in the flour and stir until just mixed.  Stir in ¼ cup of walnuts.

Divide the batter into 18 muffin cups.  Sprinkle the tops with the remaining ¼ cup of nuts.  Bake for 20-25 minutes or until the tops are dark brown.

Makes 18 muffins