2 c. all purpose flour
1 1/2 c. whole wheat flour
1 1/4 c. packed dark brown sugar
4 tsp. baking powder
1 tsp. salt
3/4 c. milk
1/2 c. salad oil
3 lg. eggs
1 1/2 c. walnuts, chopped
4 ripe small bananas, mashed

Preheat oven to 400 degrees. Grease 12 (3 x 1 1/2 inch) muffin pan cups. In large bowl, mix first 5 ingredients. In small bowl, beat milk, salad oil and eggs until blended; stir into flour mixture just until flour is moistened (batter will be lumpy).

Reserve 1/4 cup walnuts for garnish. Fold bananas and remaining walnuts into batter.

Spoon batter into muffin-pan cups; top with reserved walnuts. Bake muffins 25 to 30 minutes until golden and toothpick inserted in center comes out clean (muffins will rise very high). Immediately remove muffins from pan; serve warm. Or, cool on wire rack; reheat if desired. Makes 12 muffins.