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Preheat oven to 350. Lightly grease twelve muffin cups. In large bowl sift together dry ingredients. Combine bananas, sugar, egg, butter & yogurt in food processor and blend until well-combined. Pour into bowl with dry ingredients and mix until well combine. Fold in 1/2 of the nuts and all of the raisins. Fill the muffin almost to the top and tap the tin on your counter a couple times to smooth them down. Springkles the tops with the remaining nuts. Bake for 20 minutes or convect (or 25 minutes in regular oven setting), until toothpick inserted in center comes out clean. Remove them to cool on a rack.
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Banana hook stand — prevents bruising, extends ripeness
Record your recipes and experiments — organized cooking journal