1 1/2 c. all purpose flour
1 c. chopped walnuts
1/2 c. toasted wheat germ
1/2 c. brown sugar
1 tbsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
2 ripe bananas, mashed
3/4 c. milk
5 tbsp. melted butter
1 egg
cinnamon sugar (optional)

Preheat oven to 400°F. Fit 12 muffin cups with paper liners. Coat each with cooking spray.

Mix flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in large bowl. Stir in bananas, milk, butter and egg. Mix until just blended.

Using an ice cream scoop, fill muffin cups evenly with batter. Sprinkle with cinnamon sugar, if desired.

Bake muffins until a skewer into centers comes out clean, 20 - 22 minutes. Cool 1 minute, then remove from the muffin pan and cool on a wire rack.