Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. For nut topping, in a small mixing bowl stir together the nuts, granulated sugar, and the 1/4 teaspoon ground cinnamon. Set aside.

In a large mixing bowl stir together the flour, brown sugar, baking powder, baking soda, the 1/2 teaspoon cinnamon, and the salt. In a medium mixing bowl stir together the egg, banana, buttermilk, and melted butter. Add banana mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each almost full. Sprinkle about 2 teaspoons of the nut topping on top of each muffin.

Bake in a 400 degree F oven about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool 5 minutes in muffin cups. Remove from muffin cups and cool completely on a wire rack. Place in an airtight container or bag. Seal and store at room temperature for up to 3 days. To reheat muffins before serving, wrap them in foil. Reheat in a 300 degree F oven for 10 to 12 minutes. Makes 12 muffins.

Cut a 10x15-inch rectangle and a 3x22-inch strip from decorative paper. Make two folds in the rectangle, one at 6 inches and another at 9 inches. Make two crosswise folds in the strip, one at 6 inches and another at 16 inches. Lay the right (printed) side of the rectangle against your work surface. Apply glue to the center section of the rectangle. Press the center of the strip into the glue right (printed) side down. The extending sides of the strip will fold up to make the side of the envelope. Let the glue dry. Bring the two wide flaps of the rectangle up, aligning edges. Punch two sets of matching holes 1 inch from the top edge and 3 inches in from each side. Bring the narrow side strip ends up. With right (printed) sides together, pinch each strip in half at the top. Tuck the strip ends between the wide flaps and secure with tape, if necessary. Line envelopes with parchment or waxed paper and fill with muffins. String a ribbon through the punched holes and tie the ends together. Push the stems of two leaves into the center of the bow, if desired. Include reheating instructions (in step 3 of recipe, above) with gift.

For a natural spin, use clean brown paper to make the envelopes and raffia for the bow.

ScissorsRulerPurchased paper with pressed flowers and leavesThick white crafts gluePaper punch1 yard of ribbonTape, optionalParchment paper or waxed paper2 leaves (optional)