Healthy Crunchy-Top Banana Muffins (Kid-Friendly!)

I searched and searched and couldn't find a recipe with all the ingredients I wanted to use so I edited a bunch together and came up with this! Incredibly moist and yummy- the crunchy topping cannot be left out, it would be criminal. (If you don't have buckwheat flour just sub another cup of whole wheat flour) My 2 1/2 year old son LOVES these!

• Ready In: 40 mins
• Serves: 24
• Yields: 24 muffins

Ingredients

• 1  cup whole wheat flour
• 1  cup oatmeal
• 1⁄2 cup buckwheat flour
• 1⁄2 cup  ground flax seed
• 1⁄2 cup wheat germ
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 2  eggs (with yolks)
• 1  egg white
• 3  large bananas, mashed (the blacker the better!)
• 1⁄2 cup applesauce
• 1⁄2 cup  vanilla Greek yogurt
• 1⁄2 cup honey

• Topping

• 24  almonds, crushed
• 3  tablespoons brown sugar

Directions

1. For the Topping: In a small saucepan, combine crushed almonds and brown sugar, on medium-low heat stir gently until it melts together and becomes crunchy.
2. Stir together dry ingredients.
3. Mash bananas, add all wet ingredients and mix wet ingredients together.
4. Add dry ingredients to wet, do not over-mix, just fold them together.
5. Spoon batter into 24 muffin cups and equally distribute the topping on each muffin.
6. Bake at 325 degrees for 20 minutes, or until muffins are golden brown and test done.
7. Remove from oven, take muffins out of tin and cool on a rack.