Banana Nut Muffins

These are even more moist the next day. Store in an air tight container.

Banana Nut Muffins

1 1/2 cups unbleached all-purpose flour (I use 1/4 cup whole wheat flour for part of the flour)

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/2 teaspoon kosher salt

3 large ripe bananas, mashed

2/3 cup sugar

1 egg, beaten

1/3 cup unsalted butter, melted

1 teaspoon vanilla

1-2 teaspoons spiced rum (optional-add if you have some!)

1 teaspoon chia seeds (optional)

Topping

1/3 cup brown sugar

1 tablespoon flour

cinnamon to taste (a couple pinches)

1 tablespoon cold unsalted butter

1/4 cup nuts, chopped (I like walnuts)

Grease muffin tins well, including top of pan. Preheat oven to 375.

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.

Mix bananas, sugar, egg, melted butter, vanilla, rum (optional) and chia seeds (optional).

Stir into dry mixture just until moistened.

Fill muffin tins with batter.

For the topping, combine brown sugar, flour and cinnamon.

Using a pastry cutter and/or fingers, cut in cold butter until crumbly.

Sprinkle over muffins.

Bake at 375 for about 20 minutes.

Cool in pan for 15 minutes before removing to rack to cool.