I'd be interested in that recipe if you won't mind sharing.
No problem, this is a modified version of a recipe from the web.
Banana Nut Muffins
Ingredients:
1/2 cup melted and slightly cooled, unsalted butter.
2/3 cup light brown sugar, lightly packed. (I used dark)
2 large eggs (room temp.)
2 cups mashed very ripe bananas, (I used 4 bananas)
2 tsp. pure vanilla extract
1 3/4 cup all-purpose flour
1 tsp. baking soda.
1 tsp. baking powder, (my addition)
1/4 tsp. salt, (I used kosher)
1/4 tsp. ground nutmeg, (my addition)
1/2 tsp. ground cinnamon
2/3 cup coarsely chopped walnuts or pecans, (I used pecans)
2/3 cup Rasins, (my addition)
Original recipe had a brown sugar and nut topping consisting of 1/4 cup brown sugar and 2-3 Tbs. nuts, which I did not use.
Instructions:
(I am severely typing challenged so I cut and pasted instructions.)
Preheat oven to 350°F.
In a large bowl, whisk melted butter and ⅔ cup brown sugar until well combined, about 1 full minute. Add eggs, mashed banana and vanilla, whisking until combined.
In a separate bowl, combine the flour, baking soda, salt, and cinnamon. Add dry ingredients to the wet ingredients and use a rubber spatula to lightly stir the batter until almost combined. Add 2/3 cup nuts and Rasins, stir until no streaks of flour remain.
Be careful not to over-mix.Grease 15 standard-sized muffin cups and divide the batter evenly among the cups. Sprinkle the top of each cup with brown sugar and chopped walnuts (topping). Bake for 14-17 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.
I used both metal and silicon pans. Metal pan was done in 17 minutes, IT was 196-200°.
Silicon took another 10 minutes.
