Blueberry Banana Nut Muffins

Ingredients: (To make 20 medium muffins)
All purpose flour: 2 cups
Brown sugar: 1 cup
Baking soda: 1.5 tsp
Salt: 1/2 tsp
Walnut pieces: 1/2 cups
Blueberries: 1/2 cup
Banana's: 4
Vanilla essence: 1.5 tsp
Eggs: 2
Olive oil: 3/4 cup
Brown sugar: for topping (optional)
Oats: for topping (optional)

Method:
Pre-heat the oven to 350F.
Mix flour, sugar, salt, soda together. Keep aside.
In a large mixing bowl, completely beat 2 banana's till they are pureed.
Add the olive oil and beat further. Then add the eggs and vanilla. Beat till mix is frothy.
Add the flour mix slowly. Do not over-mix.
Add the remaining banana in very small pieces, the walnut pieces and the blueberries.
Fill muffin cups till 3/4th full.
Top with brown sugar and oats.
Bake for 21 to 22 minutes.
Serve warm.

Storing tip: These muffins are best eaten 2 to 3 days after being made. If you make more than you can finish in a couple of days, place in ziploc bags as soon as the muffins cool and deep freeze. You can store them this way for upto 6 months. To re-heat, microwave on low power for 1 to 2 minutes.