Easy Banana Nut Muffins!

Banana Nut Breakfast Muffins Makes 12 muffins Wet Ingredients: 3 large or 4 small/medium bananas, ripe or overripe 1/2 cup packed brown sugar 1/2 cup unsalted butter, softened (or melted and cooled) 1 large egg 1 1/2teaspoons vanilla extract 1/2 teaspoon Kosher salt Dry Ingredients: 1 cup all-purpose flour 1/4 teaspoon baking soda 1 teaspoon baking powder Mix-ins 1/2 cup wheat bran (see note for substitutions) 1/2 cup chocolate chips (or dried fruit, optional) 1/2 cup chopped walnuts (or any chopped nuts, optional) Recipe Preheat oven to 375°F. Line a muffin pan with paper liners. In a large bowl, use a fork to mash the bananas until mostly smooth. Add the egg, softened butter, brown sugar, vanilla, and salt, and stir until well combined. Add the flour, then sprinkle baking soda over the top of the flour to disperse. Stir the dry ingredients into the wet mixture until just combined, being careful not to over-mix. Fold in the wheat bran, chocolate chips, and nuts. Fill each liner with about 3 tablespoons of batter until the batter is evenly divided into each liner. Bake for 17-25 minutes, until a toothpick inserted in the center of a muffin comes out clean and the muffins are a light golden brown on top. Check the muffins at 17 minutes; some ovens may take up to 20-25 minutes. Let muffins cool in the pan for 5-10 minutes then transfer to a wire rack or cutting board to cool. Keeps at room temperature for up to 3 days, after that, refrigerator up to 7 days. Freezes well.