Banana Nut Crunch Muffins

I've got loads of bananas in my freezer. Every Saturday morning, before going grocery shopping, I dump at least a couple of bananas in the freezer. I use them for my smoothies but still it is an overload of frozen bananas. So this time I decided to use up those 2-3 leftover, overripened bananas for these muffins instead of throwing them again in the already full freezer. Everything was a cinch to put together and we've got ourselves a greatly healthy breakfast with loads of nutrients.

Just look at these charts!

Banana Nut Crunch Muffins

Ingredients:
1 cup sugar
1/4 cup butter or margarine, softened
1 egg
1 cup mashed very ripe bananas (2-3 medium)
1/4 cup buttermilk
1 tsp (5 mL) vanilla
2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
1 tbsp sugar

How to:

Heat oven to 350 ºF. Grease bottoms only of 1-12 cup muffin pan or line with the paper cups.
Mix sugar,butter and egg in large bowl. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in 1/3 cup nuts. Pour into muffin cups.
Sprinkle with leftover nuts and sugar mixture.
Bake for about 15-18 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes. Enjoy warm muffins with a dollop of butter.
Wrap tightly and store at room temperature up to 2 days, or refrigerate up to 10 days.
This is my entry for Priya's Healthy Cooking Challenge! and for Smita's HCC bakes!