Topping:
3 tablespoons wheat germ -- any flavor
2 tablespoons firmly packed brown sugar
1 tablespoon flour
1 tablespoon margarine -- melted
1/8 teaspoon pumpkin pie spice

Muffins:
1 1/2 cups flour
1/2 cup wheat germ -- any flavor
1/2 cup firmly packed brown sugar
2 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt -- optional
3/4 cup mashed ripe bananas (about 2 medium)
3/4 cup skim milk
3 tablespoons margarine melted
2 egg whites -- lightly beaten

Heat oven to 400. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.

Combine topping ingredients; mix well. Set aside. In large bowl, combine flour, wheat germ, brown sugar, baking powder, pumpkin pie spice, and salt; mix well.

In medium bowl, combine bananas, milk, margerine and egg whites; mix well. Add to dry ingredients; stir just until dry ingredients are moistened.

Fill muffin cups almost full. Sprinkle topping evenly over batter, patting gently. Bake 20 to 22 minutes or until wooden pick comes out clean. Cool five minutes on wire rack; remove from pan. Serve warm.

Misc Poster Notes: I used canola oil for the margarine in the muffins and real butter in the topping. Also used 1 whole egg instead of 2 egg whites.

Stacy's Notes - Made these March 2004. I really liked them! I made the full recipe which made 12 nice sized muffins. I used margarine in the topping and canola oil in the muffin batter. I used 1 egg instead of 2 egg whites, but otherwise, all the other ingredients were the same. I baked for about 19-20 min in my oven and a toothpick came out clean. These are really good the next day heated up in the microwave for about 15 seconds, then slice in the middle and put a pat of fat-free butter in the center.