Banana Whole Wheat Muffins

Makes 6 muffins

½     cup golden raisins
½     cup old-fashioned oats
½     cup whole wheat flour
1      teaspoon baking powder
¼     teaspoon ground cinnamon
⅛    teaspoon ground allspice
⅛    teaspoon baking soda
⅛    teaspoon salt
1     medium banana, peeled and mashed
1     large egg
¼    cup honey
2     tablespoons canola oil
⅓    cup walnuts, coarsely chopped
1     teaspoon sugar

Nutritional information per muffin: Calories 330 (49% from fat) • carb. 38g • pro. 4g • fat 18g • sat. fat 2g • chol. 30mg • sod.143mg• calc. 30mg • fiber 2g

1. Place rack in Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position B and preheat oven to 425ºF on Convection Bake setting. 2. Line 6 muffin cups with paper liners or foil baking cups. Place raisins in a small bowl and cover with hot water. Let sit for 10 minutes, drain and reserve. 3. Combine oats, flour, baking powder, cinnamon, allspice, baking soda and salt in a medium mixing bowl. Make a well in the center and reserve. 4. Combine banana, egg, honey and oil in a small mixing bowl and stir to combine. Add to dry ingredients and mix with a spoon just until dry ingredients are moistened; batter will be lumpy. Add raisins and nuts; stir just to combine. 5. Fill prepared muffin cups with batter (fill almost to the top) and sprinkle tops with sugar. Bake until tops are lightly browned and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Press Start/Stop button. Remove from muffin pan and cool on wire rack.