A Healthier Banana Muffin

I've been trying to incorporate more of the healthy fats and gluten free flours into my family's diet and came up with this little recipe.  It was a combination of a few online recipes as well as my own creativity.  As you can see, the butter or canola oil is replaced by applesauce and sugar replaced by less honey.  They're quite healthy and actually looked nice, too.  The texture was a little more moist and spongy than your usual muffin, but it didn't stop us from eating them all.  Recipe makes 2 dozen.

1 cup whole wheat flour
1 cup nut/seed/other flours (I used some combination of ground almonds, flaxseeds, oat bran - ground in my blender)
1 cup all-purpose flour
2 teaspoon baking soda
1/2 tsp ground nutmeg
1/2 tsp cinnamon
1/2 teaspoon salt

4 eggs, lightly beaten
2 cup mashed ripe bananas
1 cup unsweetened applesauce
3/4 cup honey

1 cup raisins
1 cup walnuts, roughly chopped

Mix dry ingredients in a large bowl.  Whisk wet ingredients in a separate bowl.  Pour together and add raisins and walnuts.  Mix gently together.  Pour into muffin pans and bake at 375* for about 18 minutes.  I like mine a little browned on top.  Let rest in pan 5 minutes before transferring to cooling rack.