In the summer heat, everything seems to ripen at an advanced pace.  That includes bananas, whose transformation from sultry pale yellow to brown as, well, let's say chocolate, seems to literally happen overnight. It makes me sad.  Not to mention, nothing is less appetizing than seeing a such a sad , shrivelling bunch sitting on the counter.  One of the easiest ways to cure the banana blues is to turn them into moist, delicious muffins that you can grab on the go.

Ingredients

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3  ripe bananas

3/4 cup white sugar

1 egg

1/3 cup melted butter

1 handful chopped walnuts

1 handful chopped raisins

Preheat oven to 350F.  Line a muffin pan with cupcake liners.  In a large bowl peel and mash the bananas.  Add the melted butter and sugar and stir.  Slowly mix in the flour, baking powder, baking soda and salt. Once blended, fold in the walnuts and raisins until combined.  Fill the muffin tins about two-thirds of the way up with the batter. Bake for approximately 15 minutes.