Banana Nut Muffins

I just made banana nut muffins out of two ripe bananas we had. I used a recipe I modified from Bon Appetit.
It took me a while, and I toasted the nuts and forgot to put them into the batter until I'd scooped three muffins, and I saved too much nuts for the tops, so they're very nutty on top.

Makes 12 muffins.

Ingredients

1 1/2 cups all-purpose flour

1/4 cup whole wheat flour

1/2 teaspoon salt

1/4 teaspoon baking soda

2 teaspoons baking powder

two ripe bananas, or around 1 cup mashed

1/2 cup 1% milk

1 teaspoon vanilla

1 stick unsalted butter

1/2 cup normal sugar

1/2 cup brown sugar

2 large eggs

1 cup pecan or walnut chips toasted

Directions:
Preheat oven to 350 degrees. Line muffin cups with papers. Toast nuts in oven for 2-5 minutes, or until toasted.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
In a small bowl, mix mashed bananas, milk, and vanilla.

Beat butter in a large bowl until creamy. Gradually beat in sugar. Add eggs one at a time, beating well after each addition. Beat banana mizture and flour mixture alternately into butter mixture in a couple of separate additions. Stir in most of toasted nuts and with a scoop, scoop into muffin pan. Top with remaining nuts.

Bake muffins until tester inserted into a muffin comes out clean, about 30 minutes.