Ingredients
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1 cup whole wheat flour
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1 1/4 cups oatmeal (whole grain)
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1/4 cup brown sugar
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2 1/2 teaspoons baking powder
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1/2 teaspoon sea salt
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1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1 teaspoon ginger (fresh or powdered)
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2 cups bananas, ripe & mashed (about 4 medium)
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2/3 cup applesauce
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2 tablespoons butter (melted)
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1/2 cup slivered almonds
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1/2 cup walnut pieces
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2 tablespoons butter (melted)
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1/3 cup brown sugar
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1/2 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/2 cup raisins
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1 large egg
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1/3 cup carrot, shredded
Instructions
- Preheat oven to 375.
- Line muffin pan with cups, if desired.
- Squirt each cup with non-stick cooking spray.
- Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
- In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
- In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
- Add banana mixture to the flour mixture along with the raisins, if you desire.
- STIR JUST UNTIL MOISTENED. Do not over stir.
- Fill muffin cups 2/3 way full.
- Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.
- Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.
- Makes 16 small muffins, or 8 giant-sized muffins.