Dry Ingredients

• 1 & 2/3 cups all-purpose flour
• 1/3 cup oat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup toasted walnuts or pecans, chopped (may substitute slivered almonds)

Wet Ingredients #1

• 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
• 2 large eggs (room temperature)
• 1 teaspoon almond extract
• 1/2 teaspoon Creme de Banana (optional, but an excellent addition)

Wet Ingredients #2

• 3-4 overripe *bananas
• 1 cup granulated sugar

Preheat oven to 350 degrees F. Sift first 4 (four) ingredients into a large bowl; fold in toasted nuts. Whisk wet ingredients #1 together in a separate bowl. Place wet ingredients #2 in another bowl and mash together until smooth using a potato masher or large spoon. Combine wet ingredients #1 and #2, whisking until incorporated. Add combined wet ingredients to dry ingredients and mix only until combined. Do not overmix. Butter or spray a standard 12-cup muffin tin. Using a 2 & 1/2-ounce ice cream scoop, fill each muffin hole with batter; batter should come just to the top of the muffin hole. Bake in the middle of a 350 degree F oven for about 30 minutes, or until a toothpick inserted into the center of each muffin comes out ALMOST clean. Carefully turn each muffin on its side to cool using a spatula spreader or a paring knife, to prevent sogginess on the bottom.

*Bananas should be VERY ripe (i.e., as much black as possible on the skins), but not spoiled. You should be able to easily mash the bananas using a potato masher or large spoon. This is a good use for bananas that have gotten too ripe to eat whole. You can freeze them before they spoil---but after they have over-ripened---and thaw just before making your muffin batter.