Banana muffins

Heat the oven to 425F.

In a medium bowl combine the flour, baking powder, baking soda, cinnamon and salt and whisk well.

Mash the overripe bananas and measure out one and a half cups.

Add the melted unsalted butter to the bananas, then the granulated sugar and light brown sugar.

Add the eggs and the vanilla and mix until incorporated, leaving some lumps of banana.

Add the wet into the dry and mix until almost combined, with a few streaks of flour left; overmixing makes the muffins gummy and dense.

Fold in the walnuts, scraping the bottom of the bowl for pools of flour.

Line a muffin tin with paper liners and divide the batter evenly; the cups will be almost full.

Bake 5 minutes at 425F, then reduce to 350F and bake 15 minutes more, until puffed and domed.

Cool before serving. Keeps 3 days in an airtight container at room temperature or 3 months in the freezer.