oatmeal raisin banana muffins

1  cup		rolled Oats (old-fashioned or quick cooking)
1/2  teaspoon		Pumpkin pie spice or ground cinnamon
3/4  cup		(packed) Brown sugar
1  tablespoon		Butter, melted
1  cup		whole Chiquita Bananas (peel should be brown)
1		large Egg, beaten
3/4  cup		low-fat Buttermilk
1  cup		Flour
1  cup		rolled Oats (old-fashioned or quick cooking)
3/4  cup		(packed) Brown sugar
1  teaspoon		Baking soda
2  teaspoons		Baking powder
1/2  teaspoon		Salt
1/2  teaspoon		Pumpkin pie spice or ground cinnamon
1/2  cup		Raisins

Tip: Click on the ingredient links to learn the nutritional information for all the oatmeal raisin banana muffins ingredients. The serving size for any ingredient in oatmeal raisin banana muffins may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 400 degrees F. Line muffin tins with paper or foil cups.

For the Topping:
In a small bowl, combine 1/4 cup oats, 1/4 tsp. pumpkin spice or cinnamon, 1 Tbsp. brown sugar, and 1 Tbsp. melted butter; set aside.

For the Muffins:
Mash bananas in a medium bowl. Stir in egg and buttermilk. In a large bowl combine the flour, baking soda, baking powder, salt and remaining amounts of oats, brown sugar and pumpkin spice. Pour the banana mixture into the dry ingredients and stir just to combine. The batter should be lumpy. Stir in raisins. Divide batter among the prepared muffin cups and sprinkle each with the reserved topping. Bake at 400 degrees for about 20 minutes. Muffins are done when a toothpick inserted in one of the center muffins comes out clean or only with some dry crumbs from the topping.

Tip: Use an ice cream scooper for an easy way to fill muffin cups.

Serving Suggestions: Serve warm with a bowl of fresh fruit for a wholesome breakfast.