Hearty Breakfast Muffins

Ingredients

•           1 cup Nunweiler’s Oat Flour

•           1 cup Nunweiler’s Rolled Oats

•           ¼ cup honey

•           2 ½ teaspoon baking powder

•           ½ teaspoon sea salt

•           1 teaspoon cinnamon

•           ½ teaspoon nutmeg

•           1 teaspoon ginger

•           2 cups bananas, ripe and mashed

•           2/3 cup applesauce

•           1/3 cup carrot, shredded

•           1 large egg

•           2 tablespoons butter, melted

•           ½ cup slivered almonds

•           ½ cup walnut pieces

•           2 tablespoons butter, melted

•           1/3 cup brown sugar

•           ½ teaspoon cinnamon

•           ½ teaspoon nutmeg

•           ½ cup raisins

Directions

•Preheat oven to 375.

•Line muffin pan with cups, if desired.

•Spray each cup with non-stick cooking spray.

•Combine the first eight ingredients in a large mixing bowl. Stir until well blended.

•In a smaller bowl, combine the following five ingredients (bananas – butter), stir until well blended.

•In another small bowl, combine the following six 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 complete.

•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 eight giant-sized muffins.