Banana Nut Muffins

These muffins are great for using leftover bananas.  I have one child that goes on a banana kick and eats them day after day and then all of the sudden she's done.  It's always right after I have bought a new bunch of them - go figure.  I HATE bananas just peeled and eaten - blah.  But I do like banana bread and muffins.  If you have any ripe bananas and can't use them right away - you can freeze them.  I used frozen ones for this last batch and could not tell a difference.  

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt 
1/2 teaspoon ground cinnamon
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg, 
1/3 cup oil

Preheat the oven to 375˚F. Line a standard muffin pan with paper cups. In a large bowl, mix together the 1 1/2 cups flour, baking soda, baking powder, salt, and 1/2 teaspoon cinnamon, bananas, white sugar, 1/4 cup brown sugar, egg, oil, and vanilla. Stir until just moistened - don't overmix. Spoon the batter into the lined muffin cups.  Bake 15-18 minutes.  This made 12 large and 12 mini for me.