Healthy Harvest Breakfast Muffins

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 almond
• 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)

Directions

1. 1

   Preheat oven to 375.

2. 2

   Line muffin pan with cups, if desired.

3. 3

   Squirt each cup with non-stick cooking spray.

4. 4

   Combine first 8 ingredients in a large mixing bowl. Stir until well blended.

5. 5

   In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.

6. 6

   In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.

7. 7

   Add banana mixture to the flour mixture along with the raisins, if you desire.

8. 8

   STIR JUST UNTIL MOISTENED. Do not over stir.

9. 9

   Fill muffin cups 2/3 way full.

10. 10

    Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp per muffin.

11. 11

    Bake at 375 for about 20 minutes, until the muffin springs back when lightly touched.

12. 12

    Makes 16 small muffins, or 8 giant-sized muffins.