Nutty Crumb-y Banana Muffins

**The nuts are only in the topping, so omit the topping for your little little ones who can't have nuts, or the adults (like SPH) who just don't "do" nuts in things like this.**

For this recipe I took a couple different recipes, experimented with them, and lowered the fat and sugar content. Enjoy!

Nutty Crumb-y Banana Muffins

Wet Ingredients:
4 large ripe bananas, smashed
2 eggs beaten well
1/4 c vegetable oil
1 t vanilla

Dry Ingredients:
1 c all purpose flour
1 c whole wheat pastry flour
1/2 c brown sugar
1 t baking soda
1/2 t salt
1/2 t ground cinnamon

Topping Ingredients:
1 T butter
2 T ground flax seed or flour (the ground flax seed boosts the nutrition and gives it a good extra nutty taste)
1/4 c brown sugar
1/4 t ground cinnamon
1/3 c walnut pieces

Preheat the oven to 350 degrees. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Mix until just combined (over-mixing will make the muffins tough). Pour into prepared muffin pans (either use papers or spray each muffin hole with cooking spray) until about 1/2 way full.

Optional: Mix topping ingredients (except walnuts) with the back of a fork, to incorporate the butter into the mixture. Blend until the mixture is the consistency of wet sand. Add walnuts and mix. Put about 1 T of mixture on top of each muffin.

Bake for 20-22 minutes or until a toothpick comes out clean.

(That's R's finger reaching for his muffin, making sure I didn't take it )

Sweet!
SPC