Whole Wheat Banana Nut Muffins

Our friends from business school, Tassie and Jason, stayed with us this weekend after our friends' Rob and Kelly's beautiful wedding. We were all planning to go golfing pretty early (ok 11, but still - it was a wedding weekend...) so I wanted to have something for us to have for breakfast.  This is my most often made recipe from "The Ultimate Southern Living Cookbook," but I substitute whole wheat flour for white flour, which I think gives it a much bigger flavor and more texture (and healthier, too!)
1 3/4 cup whole wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 large egg, lightly beaten
1 cup mashed ripe banana (you can mash with a fork on a small plate, as shown below)
1/2 cup milk
1/3 cup vegetable oil
1/2 cup chopped walnuts or pecans
Combine dry ingredients in a medium - large bowl and make a little well in the middle once they are mixed up.

Then I add the milk and vegetable oil to one measuring cup and crack the egg directly in the measuring cup so as not to have to clean a single dish more than I have to. Pour the oil/milk/egg into the dry ingredient well and slowly incorporate into a batter.  Add the banana and fold in until combined.
Chop the walnuts and add most of them to the batter, reserving a handful to use as a topping on the muffins.

(P.S. check out the awesome cutting board that my brother-in-law got me for Christmas!)
Spoon into muffin tins 3/4 of the way full and top with the reserved chopped walnuts.

Bake at 400 degrees for 18-20 min until golden.  Pull them out of the pan immediately and enjoy!