1 ½ cups all-purpose flour
1 cup sugar
1 tsp baking soda
½ tsp salt
4 medium ripe bananas
1 cup chopped walnuts (½ cup in batter – ½ cup on top)
1 large egg
⅓ cup melted cannabutter
2 tsp vanilla extract
In a large bowl, combine dry ingredients.
In another bowl, mash the bananas. Add egg, oil and vanilla; mix well. Stir into the dry ingredients just until moistened.
Fill greased or paper-lined muffin cups half full. Top with walnuts.
Bake at 325° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pan to a wire rack to cool completely.
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