Healthy Harvest Breakfast Muffins - cooking recipe

Ingredients

1 cup whole wheat flour
1 1/4 cups oatmeal (whole grain)
1/4 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger (fresh or powdered)
2 cups bananas, ripe & mashed (about 4 medium)
2/3 cup applesauce
1/3 cup carrot, shredded
1 large egg
2 tablespoons butter (melted)
1/2 cup slivered almonds
1/2 cup walnut pieces
2 tablespoons butter (melted)
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins (optional)

Preparation

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.