Cinnamon Sugar Banana Nut Muffins

I always find myself with one overly ripe banana left on my kitchen counter. Since most recipes for banana bread or banana cookies call for more than one banana it’s always tricky to figure out how to use it. Last week I tossed it in a smoothie and the week before I bit the bullet and ate it. But this time around I thought I’d bake up a small batch of muffins using only one large spotted banana. That’s right… it’s a half batch. Aside from the fact that we only had 1 banana, we can never eat an entire batch of 12 muffins, so 6 just seemed practical. If you happen to have two ripe bananas then go ahead and double it. I wanted to experiment a little with this recipe. I knew I wanted to use a little bit of whole wheat flour but I also wanted to add nuts and some kind of topping that wasn’t crumbly or overwhelming. I ended up using ¼ c. of whole wheat flour, which made them just a little more wholesome and then tossed in  ¼ c. of chopped pecans. The topping is a cinnamon sugar mixture that you sprinkle on top once you’ve scooped the batter into the muffin tin. Have you ever walked by one of those nut stands at a sporting event, you know, the ones that sell those cinnamon sugar coated pecans? Yep, your entire house will smell like one of those!