Banana Bread Muffins

Source: the Better Homes and Gardens New Cookbook (14th Edition)

Ingredients:
2 cups all-purpose flour (I subbed half for whole wheat)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon (I probably added closer to 1/2 teaspoon)
1/8 teaspoon ground nutmeg
2 eggs, beaten
1 1/2 cup mashed ripe bananas (5 medium) (I didn't measure - just mashed up four bananas I had in my freezer)
1 cup sugar (less is fine - I use a scant 2/3 cup, half white/half brown sometimes when I'm feeling fancy)
1/2 cup cooking oil or melted butter or margarine (it works great with half oil/half applesauce)
1/4 cup walnuts (I didn't have any, but I did add some chocolate chips to half the batch - and both together are spectacular!)
1-2 Tablespoons flax meal, optional (for some reason I really like to add this to my banana bread)

Directions:
Preheat oven to 350F.  Grease bottom and 1/2 inch up the sides of one 9x5x3-inch or two 7.5x3.5x2-inch loaf pans; set aside.  (As you can tell by the title, I made mine into muffins - just grease your muffin tins or prepare the paper liners for 22-24 muffins.)

In a large bowl combine flour, baking powder, baking soda, salt, cinnamon and nutmeg.  Make a well in the center of the flour mixture; set aside.

In a medium bowl combine eggs, banana, sugar, and oil.  Add egg mixture all at once to flour mixture.  Stir until just moistened (batter should be lumpy).  Fold in walnuts (or chocolate chips).  Spoon batter into prepared pans.

Bake for 55-60 minutes (large bread pan), 40-45 minutes (smaller bread pans) or 15-20 minutes (muffin tins) or until a toothpick inserted in the center comes out clean.  (If necessary, cover loosely with foil for the last 15 minutes of baking to prevent overbrowning - not necessary for the muffins, just a loaf.)  Cool in pan on wire rack for 10 minutes.  Remove from pan.  Cool completely on rack.  Wrap; store overnight before slicing (yeah, right!).

Notes:
I really love banana bread, and I had gathered quite a few too-brown bananas over the last few weeks to finally have enough to make a batch.  While in Virginia, Victoria made a batch of banana bread into muffins, and remembering how much I liked them, I decided to veer from my normal recipe and try hers (at least I think it's the same one she used).  I might not ever go back!  These were so moist and light and just down-right good.  And they didn't have any hint of an aftertaste that so often I get when I make banana bread.  (Maybe that's only because they were in muffin liners instead of a greased pan, or maybe because they're not cooked as long as muffins so they don't get too brown on the edges . . . I don't know.  I just know I liked 'em.  A lot.)