OK. Recipe time!

I've been making a lot of muffins lately. For killer (not too sweet, with some body) banana-nut muffins, click "Read More" below:

• 1c all-purpose flour
• 3/4 c rolled oats (the standard Quaker oats--not instant)
• 3/4 c milk
• 1/2 tsp baking powder
• 1-2 tbsp (to taste) honey
• 2 smallish bananas or 1.5 largish ones, mashed with a potato masher
• 1/2 c chopped nuts (I like cashews or peanuts).
• 1/4 tsp salt

Preheat the oven to 375F.

Combine dry ingredients in a bowl and whisk to combine. Then combine wet ingredients in another bowl and whisk to combine. Pour wet into dry bowl and fold with a spatula until just barely combined. DO NOT OVERMIX--it's OK if it's a bit lumpy.

Spray a muffin tin (I like the big 6-muffin ones) liberally with cooking spray (I like olive oil spray for this). This promotes both non-stickage and a bit of browning on the sides and bottom. Divide the batter evenly across the cups and pop in the oven for 18-22 minutes, or until the toothpick test passes (i.e. when you poke a muffin with a toothpick, it comes out clean).