Banana Walnut Muffins

What to do with extremely ripe, almost yucky bananas? Make jumbo banana walnut muffins. = )

Living a few miles away from the water gives a slight advantage of not-so-hot temperatures (albeit icky humidity)...so having the oven on wasn't totally offensive.

Can't go wrong with chopped nuts, bananas, a bit of cinnamon, and orange zest. garnished with some cinnamon sugar, you've got yourself a decent breakfast or a filling snack.

::gathering my raw materials::

Ingredients:

2 cups flour
1 tsp baking soda
1 tsp baking soda
1 tbsp cinnamon
1/2 cup chopped walnuts, toasted
2 really ripe bananas, mashed
2 eggs
1 stick butter
1/4 cup white sugar
3/4 cup brown sugar
1/3 cup sour cream
1 tsp orange zest (optional)
Cinnamon sugar (as a garnish)

Directions:
Preheat oven to 350. Put your chopped walnut on a baking sheet and toast for about 10 minutes. Remove from heat.

In a small bowl, combine flour, baking powder, baking soda, cinnamon. Set aside.

In a larger bowl, beat butter and both sugars until fluffy. Add two eggs, mashed bananas, and sour cream, and orange zest.

Slowly incorporate the dry ingredients into the wet ingredients, beating on low. Once the mixture comes together, switch to a wooden spoon and fold in the toasted walnuts.

I opted to use a 6-form jumbo muffin tin, but you can really use whatever you have—mini, regular, etc.

Line your tins with paper or foil liners and spoon in the mixture. Garnish with cinnamon sugar if desired.

Bake for approximately 20-30 minutes. I check on mine at the 20 minute point, and continue to bake in intervals of 5 minutes. It may be less if you use smaller sized tins.