Banana Nut Muffins

Ever get a big bunch of bananas only to have them over ripen before you get a chance to eat them?  Happens to me all the time!  So, rather than tossing them in the trash, turn them into delicious mini muffins!  For this recipe, you will need:

4 very ripe bananas
1 cup brown sugar, packed
2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 teaspoon vanilla
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1/2 cup chopped nuts (walnuts or pecans work well)

Preheat oven to 375 F.  Line a mini muffin pan with paper liners.  (You can use a regular size muffin pan as well.  Just increase the cooking time by about 1-2 minutes.)  Combine the salt, baking soda, and flour and set aside for later. 

Using either a stand mixer with the whisk or an electric hand mixer, whisk 2 bananas and the sugar for about 3-4 minutes, until well combined.  Meanwhile, smash the other two bananas with a fork, leaving some larger chunks.  Add the butter, egg, and vanilla to the banana/brown sugar mixture.  Mix until well incorporated.  Scrape down the sides of the bowl.  Gradually add the flour mixture until just incorporated.  Gently fold in the remaining bananas and nuts with a plastic spatula.  Spoon the mixture into the muffin pan and fill about 3/4 of the way up.  Place in over for about 15-17 minute, or until a toothpick comes out clean.

 If you want to make the muffins a little more special, you can frost with a cream cheese icing and sprinkle with a few more chopped nuts.  To make your own icing, you will need:

6 oz cream cheese, at room temperature (I usually use reduce fat)
4 tbsp unsalted butter, at room temperature
3 tbsp honey or agave nectar

In a stand mixer or using a hand mixer, beat the cream cheese and butter until light and fluffy.  Gradually add in the honey (or agave nectar) until well incorporated.  You may use more or less of the honey, depending on personal preference.  Ice the muffins and immediately sprinkle with additional chopped nuts.