Banana + Honey Cupcakes

1 ¾ cup mashed banana (about 4 bananas)
¾ cup packed light brown sugar
¼ cup honey
4 tbsp margarine, melted
2 cup self-rising flour
1 tsp baking powder
pinch of salt
¾ cup roughly chopped walnuts

Preheat over to 350*. Place 18 paper baking cups in muffin pans.

In a large bowl, combine bananas, sugar, honey and margarine.
Beat with an electric mixer until well blended.
Slowly add the flour, baking powder, and salt, mix well.
Fold in the chopped walnuts.

Scoop the batter into the cups (I use an ice cream scoop)
Bake for 20 minutes.
Remove pans from oven and cool for 5 minutes.
Remove the cupcakes and cool on a rack.

Store in an airtight container for up to 2 days, or freeze for up to 3 months.