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These moist easy-to-make muffins are a great was to use up ripe bananas.
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
3/4 cup chopped walnuts, divided
4 ripe bananas
1/4 cup (1/2 stick) butter, melted
1/4 cup sour cream
1 egg, lightly beaten
1 teaspoon McCormick® Banana Flavor
Preheat oven to 350°F. Lightly grease 12 muffin cups or line with paper baking cups. Set aside. Mix flour, sugar, baking soda and 1/2 cup of the walnuts in medium bowl. Mash bananas with potato masher in large bowl. Add butter, sour cream, egg and banana extract; mix until well blended. Add flour mixture; stir just until dry ingredients are moistened.
Spoon batter into prepared muffin cups, filling each cup 2/3 full. Sprinkle with remaining 1/4 cup walnuts.
Bake 20 to 25 minutes or until toothpick inserted in center of muffins comes out clean. Serve warm.
• If bananas are not ripe, bake on foil-lined pan at 300°F for 40 minutes. Cool then peel and mash bananas.
(Amount per serving)