Preheat oven to 350 degrees. Oil muffins tins.
Sift together 2 cups flour, 11/2 t. baking powder,1/2 t. baking soda, ¼ t. salt, ¼ t. cinnamon, and 1/8 t. nutmeg. Beat 2 eggs, add 11/2 c. mashed ripe banana, 1 c. maple sugar, and ½ c. melted butter or oil. Stir the wet and dry ingredients together, and add nuts. Place in muffin tins, or bake as a loaf if desired. Bake muffins for approximately 15 minutes, a loaf for 55 minutes, or until a knife inserted in the middle comes out clean. The muffins or bread may be topped with a streusel made by mixing ¼ c. maple sugar with 3 T. flour, and cutting in 2 T. butter. Add 1/3 c. chopped walnuts and sprinkle on before baking. This recipe was adapted from Betty Crocker's Cookbook. What’s in the Mason jar in the photo? Paul’s Maple Sludge. We have a limited number of jars on hand, pure maple sugar gone rogue. People are loving it for barbecue sauces and baking.