Whole Wheat Banana Oat Muffins

Over the last few years I've become a total breakfast person. Not like the big huge eggs and toast and pancakes breakfast, but just a little breakfast, like a bagel or a muffin.
Basically, I just like carbs in the morning.
Or afternoon...
Or night...
Well, you get the picture.
But unfortunately, sometimes my common sense catches up to me and reminds me that eating doughnuts and sugary muffins for breakfast every morning may not be the best idea. So I went hunting for an easy, good tasting muffin recipe that I could make that had some sort of nutritional value.
I found a basic recipe for banana muffins, and after making a few adjustments, I was hooked. Sometimes I even make these in a jumbo muffin pan for a more filling breakfast.
I do have one suggestion though, make sure these are cooked all the through before you pull them out of the oven. They're really thick and sometimes take a little longer to cook, so double check them.
Enjoy!

Whole Wheat Banana Oat Muffins
Ingredients:
1/2 Cup Whole Wheat Flour
1/4 Cup Oats
1/4 Cup Brown Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
1/4 Teaspoon Allspice
1/4 Teaspoon Vanilla
1/4 Cup Milk
3 Medium sized very ripe bananas
1/4 Cup Applesauce
1/2 Cup Raisins

Preheat oven to 425 degrees.
Mix all dry ingredients and set aside.
In a separate bowl, mash banana until smooth. Add in applesauce, milk and vanilla. Mix well.
Make a well in the dry ingredients, then pour wet ingredients into well. Fold together until mixed. Fold in raisins.
Fill muffin cups, these do not rise very much so you can fill them about 3/4 full. Sprinkle top with extra oats.
Bake at 425 degrees for 7 minutes.
Turn heat down to 395 degrees and bake for another 25-30 minutes.

Recipe by Me!