Banana Nut Oatmeal Muffins

1. Preheat oven to 375°F. Line a muffin tin with paper muffin cups and lightly grease the paper cups with cooking spray. Greasing the paper muffin cups is not necessary but it helps. In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.

2. Peel the bananas and place them in a large bowl. With a potato masher or fork, mash the bananas until creamy.

3. In a large bowl with a hand mixer or stand mixer, beat the butter and sugars together until fluffy. Add eggs one at a time, scraping down the bowl to make sure everything gets blended. Beat on medium speed until butter, sugars, and eggs are combined. Next, add vanilla and yogurt and blend until combined. With the blender on low, slowly add the flour mixture and blend until just incorperated. Next, fold in the mashed bananas, 1/2 cup oatmeal and pecans.

4. Generously scoop the batter into the prepared muffin cups and sprinkle the tops of the soon-to-be-muffins with a pinch of oatmeal.

5. Place in the oven for 18-22 minutes until a toothpick inserted into the center of a muffin comes out clean. All ovens are different. I find this recipe is done in 18 minutes but still lacks that golden crisp color. To achieve a golden color and crisp texture on top, place the muffins under the broiler for 1 to 2 minutes until golden. Immediately remove the muffins from the muffin tin. Be careful not to burn your hands, they will be hot. Allow to cool on a cooling rack.