Saturday Morning Breakfast: Banana Nut Muffins

I hate wasting food, but I and my family are not big fans of eating brown bananas. The obvious thing to do with them was to make banana nut muffins, and they were delicious. Luckily I had a package of biscuit mix on hand (I just have to remember to replace it), and I always keep walnuts in the pantry. This recipe is super easy and adapted from my trusty Betty Crocker Cook Book:

Preheat oven to 400° F

2 large or 3 medium smashed bananas (you should have a cup to cup and a half)
3 Tbsp. vegetable oil
1 large egg (have you noticed that "large" eggs are not nearly as large as they used to be?)
1/3 cup sugar
2 cups biscuit mix (I use a package of Weisenbergers biscuit mix, produced in Midway, KY.)
chopped walnuts or pecans (optional - but I use at least 3/4 cup of walnuts)

Mix well and place a couple Tbsp of batter in a 12-muffin pan (medium sized). Either grease the bottom of the cups with butter, spray, or oil, or use paper liners.

Cook about 15 minutes, or until golden brown on top. Check to see that they are cooked through by stabbing a large one with a toothpick. I shared this trick with my daughter this morning.

Remove from oven and let cool a few minutes.

Enjoy with milk and fresh fruit.