Banana Hazelnut Muffins

Preheat oven to 375ºF. Line 2 regular size muffin pans with paper liners. This recipe should make 18 to 22 muffins.

In a large mixing bowl, combine flour, baking powder, cinnamon, and salt.

In a medium mixing bowl, combine bananas, buttermilk, melted butter, and sugar. Add egg and vanilla bean paste to wet ingredients and mix to combine.

Add wet ingredients to dry ingredients and mix until just combined. Don’t over-mix.

Spoon prepared batter into muffin pans. Fill each muffin paper nearly to the top. Bake for 20–25 minutes, or until a toothpick inserted in the middle comes out clean.

Cool for 15 minutes on cooling rack before eating.