When I came across this recipe; I was torn between really wanting a healthy but good tasting muffin--and of course my other main consideration: work. Well, this one is a little more involved; but really worth it. Check it out, you may very well agree with me! If you're only going to have a muffin for breakfast, wouldn't this be a great one?!!
1Preheat oven to 375.
Line muffin pan with cups, if desired. Spray pan or liners with vegetable spray. Spraying the paper liners a bit, makes it easier to pull off the paper without taking the whole muffin with it!
2Combine first 8 ingredients in a large mixing bowl. Stir until well blended.
3In a separate smaller bowl combine next 5 ingredients (bananas - butter), stir until well blended.
4In another separate small bowl, combine next 6 ingredients (almonds - nutmeg) for muffin topping.
5Add banana mixture to the flour mixture along with the raisins, if you desire.
6STIR JUST UNTIL MOISTENED. Do not over stir.
7Fill muffin cups 2/3 way full.
8Press enough of the brown sugar-nut topping into each muffin to cover the top, and to your taste. About 2 Tbsp. per muffin.
9Bake at 375 degrees for about 20 minutes, until the muffin springs back when lightly touched.
10Makes 16 small muffins, or 8 giant-sized muffins.