This is my banana-nut muffin recipe. I have made it about a million times – basically because it is quick & easy, somewhat healthful and odds are usually pretty good that I will have all the ingredients without having to make a run to the store.

Adapted from Diner Desserts

Banana-Nut Muffins

1 3/4 cups whole wheat flour
1/2 cup unprocesses wheat bran (not bran cereal)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
3/4 cup coarsely chopped pecans (or walnuts, if you prefer)
1 large egg
1 cup smashed ripe banana (roughly, 2 large bananas)
3/4 cup firmly packed light brown sugar
6 tablespoons unsalted butter, melted and cooled slightly (you could also use a butter substitue to lower fat content a bit)
1/2 cup sour cream
2 teaspoons vanilla
1 teaspoon grated lemon zest

Preheat oven to 350 degrees. Grease or line 12-cup muffin tin with liners.

In a medium bowl, stir together the flour, wheat bran, baking powder, cinnamon, baking soda, salt and nutmeg. Stir in the nuts.

In a large bowl, whisk the egg, banana, brown sugar, melted butter, sour cream, vanilla extract, and lemon zest until blended. Add the flour misture and mix with a wooden spoon just until moistened. Don’t overmix. Divide batter evenly among muffin cups.

Bake for 18 to 20 minutes, or until toothpick inserted into the center comes out clean.