Cornmeal Banana Muffins

Let your bananas sit out on the counter until they are all black and almost mushy; the sweetness and banana flour really stand out.

3/4 Cup all purpose or whole wheat flour

3/4 Cup fine ground cornmeal

(OR 1 1/2 Cups all cornmeal)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 large ripe bananas (about 1 and 1/2 cups mashed)

6 Tablespoons unsalted butter, melted (or melted coconut oil)

1/2 cup packed light or dark brown sugar (or coconut sugar)

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 Tablespoons milk

optional: 1 cup chopped walnuts or pecans

Preheat oven to 425°F. Line a 12 cup muffin tin with cupcake liners. ( regular size, not mini)
Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. Fold in nuts if using. Batter will be thick.
Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.