Banana muffins

Rack in center of oven. Preheat to 375 F. Grease a 12-muffin pan or line with paper cups.

Whisk together thoroughly:
1.5 cups all-purpose flour
½ cup wheat flour / wheat bran
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg

Stir in: 2/3 cup coarsely chopped pecans, hazelnuts or walnuts

Whisk together in a large bowl:
1 large egg
¾ packed light brown sugar
1 1/3 cup mashed ripe banana (2 to 3)
6 tbsp veg oil
1 tsp vanilla

Add the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth.

Pour batter into muffin cups and bake until a toothpick inserted in one of the muffins comes out clean, about 18 min. Let cool for 2 to 3 minutes before removing from pan.