A couple things are going on here. There’s the fact that I just plain like muffins. I like the way they smell when they come out of the oven, the way they look on a platter, and of course the way they taste. Then there is my fondness for bananas. This is really a life- long love affair, dating back to when I was a kid and liked bananas on everything from cereal to ice cream sundaes—or by themselves, in their natural state as a quick, nutritious snack. Knowing they are an excellent source of potassium has made them a daily staple in my diet. They’re a perfect pick-me-up. And if there is an all-time funniest fruit, it’s the banana—and I’m a sucker for a sense of humor. But these muffins are no joke. They’re a tasty use for when your bananas start to get overly ripe. They are light, moist, and work wonderfully with blueberries. I like that the combination gives me vitamins and antioxidants first thing in the morning. They also work with any fresh berry.