Muffins are a staple around here, if you haven’t noticed. They are so quick to do, freeze well, there are about fifty million gazillion different kinds, and everyone likes them.
One of my favorites of all time, coming in second only to blueberry, is banana nut muffins and all the variations possible. At various times I have added; chocolate chips, brazil nuts, walnuts, pecans and then done a praline topping, streusel topping, hazelnuts. almonds, sunflower seeds,coconut…
I can’t remember all the additions but you get the idea. Once you have a basic recipe your only limit is your budget and you imagination. 
I just did classic banana walnut muffins this morning. Marc and I came out of the gym to sheets of rain and darkened skies. All the way home I was freezing from being wet (especially after working out) and thinking of what would be good for breakfast. Right now the smell of the muffins is wafting through the downstairs, Banana muffins just seemed to be the thing, Now the rain has slowed to a friendly drip, and the house is relatively quiet. The muffins have done thier work-the kids have all filtered into the kitchen and sniffed- I did not have to say what breakfst was going to be..and noone had to be told to hurry with their chores. It is one of those moments that is just a blessing.
3 very ripe bananas ( aout 1 1/2 c mashed)
3 c flour
2 c sugar
1 tsp baking soda
1/2 tsp baking powder
freshly grated nutmeg to taste
1/2 tsp salt
1/2 c melted unsalted butter
3 eggs
1 tsp vanilla
Preheat oven to 350 degrees. Line muffin cups or grease pans.
Mash banana. Add vanilla, melted butter, and sugar- mix thoroughly. Add eggs one a a time. Add nuts, chocolate chips or your favorite addition at this point…try m and m’s! Yum!
Stir in sifted dry ingredients, incorporating quickly and gently. Too much stirring will make muffins tough.
Spoon into muffin cups and bake at 350 for 20- 25 minutes. Makes about 18
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