Almond Date Muffins

This BIG BATCH makes 12 muffins and 2 loaves of bread.


1  cup sliced almonds
3 to 4 extra-ripe medium bananas
1  cup cooked, mashed pumpkin
3  eggs
1-1/2 cups sugar
1  cup vegetable oil
5  cups flour
1  Tbsp. baking soda
2  tsp. cinnamon
1/2  tsp. cloves
2  cups chopped dates

Topping:
1  cup sliced almonds
1/2  cup butter or margarine, melted
1/4  cup brown sugar


Generously grease 12 muffin cups and 2 loaf pans. Sprinkle pans equally with almonds. Combine pureed bananas, pumpkin, eggs and sugar. Beat in oil. Combine dry ingredients. Stir in dates. Beat into banana mixture until just blended. Spoon 1/4 cup batter into each muffin cup. Pour remaining batter into loaf pans. Combine topping ingredients; sprinkle muffins with 1 to 2 tsp. and breads with remaining. Bake at 350 degrees, muffins for 25 minutes, breads for 60 minutes, or until toothpick comes out clean. Cool 5 minutes. Remove to wire rack.

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