Preheat oven to 250°C.

Line muffin pan with cups or butter grease muffin pan.

Combine whole wheat flour, oatmeal, Horlicks, baking powder, sea salt, cinnamon, nutmeg and ginger in a large mixing bowl. Stir till well-blended.

In a separate smaller bowl, combine bananas, applesauce, carrot, egg, and butter. Stir till well-blended.

Topping: in a separate bowl, combine slivered almonds, walnut pieces, butter, Horlicks, cinnamon and nutmeg.

Add banana mixture to the flour mixture along with the raisins (optional), stir till moistened.

Fill muffin cups ⅔ of the way full.

Press enough of Horlicks-nuts topping into each muffin to cover the top, to your taste (~2 tbsp per muffin).

Bake at 250°C for about 20 mins, check regularly, muffins should spring back when lightly touched.