Best Ever Banana Nut Muffins

This is a great way to use up your left over bananas. These muffins are really easy and well received no matter what the occasion. They make a great addition to a nutrition break, spread with peanut butter.

Directions:

Yield: 2 dozen muffins

1. In a bowl, combine the butter and sugar with a pastry blender.
2. Add the ripened bananas and combine with the pastry blender. Make sure the bananas are well distributed.
3. Add the eggs and mix. Mix only until just combined. Your mixture will be somewhat lumpy. The most common mistake when making muffins is mixing too much. If you mix until smooth, your muffins will be tough.
4. In another bowl, mix the dry ingredients (flour, baking soda, baking powder, salt and nuts).
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Line a muffin tin with paper muffin liners.
7. Fill the muffin tins about 2/3rds with batter. I use an ice cream scoop to measure out my muffin batter. This makes sure that my muffins are a uniform size.
8. Bake at 375°F for 20-40 minutes. Often times with muffins that have a long baking time, the muffins will get dark on the bottom and outside before the top is fully cooked and golden brown. My secret to uniformly cooking muffins is to place your muffin tin inside of another muffin tin approximately halfway through your baking. This will double insulate the bottom and outside of your muffin and prevent them from overcooking.
9. Remove muffins from pan and cool on metal racks. Enjoy!