Brown Sugar Banana Nut Muffins

I see Banana Nut Muffins as a pretty standard type of baked good.  When I set out to create this recipe, I wanted all the great flavor but with just a tweak (just a smidgen) of an update.  So I made it heart healthy but kept the classic brown sugar taste that I love with banana.  Nothing all that fancy; just a healthier version of a great muffin that just may become your ONLY version.  It is for me.  And I am not saying that just because I can’t stop eating them.  I generally like to eat my muffins the way I was raised to; sans butter.  But when I smeared a good ‘ol salty glob of the good stuff on these muffins, I nearly dropped to my knees in thankfulness.  Stellar.
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Brown Sugar Banana Nut Muffins
Of course these freeze beautifully and this recipe makes exactly 12 muffins.  If you are feeling particularly fancy, sprinkle the muffins with a pinch of extra brown sugar just before you bake them!

3 ripe bananas
1/3 c canola or grape seed oil
1/3 c buttermilk
2 eggs
1 tsp vanilla
1 T ground flax seed
3/4 c brown sugar
1 c all purpose flour
1 c white whole wheat flour or standard whole wheat flour
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
1 c chopped walnuts-pecans would be fine too

In a large mixing bowl or the bowl of a stand mixer, combine the first 7 ingredients until bananas are mashed and everything is evenly incorporated.  Add the dry ingredients and mix just until barely combined, then add the nuts, stirring the last few times by hand to scrape the bottom and sides of the bowl.  Preheat the oven to 350 degrees and spray a 1 dozen count muffin tin or line it with baking papers.  Divide the batter evenly into the 12 muffins wells.  They will be full, but not overflowing.  Bake for 18-20 minutes, or until puffed, golden brown, and a toothpick inserted in the center comes out clean.  Cool for 5 minutes in the pan and then turn the muffins out onto a cooling rack.