¼ cup sliced almonds, toasted (40 g)
½ cup packed brown sugar (90 g)
1 teaspoon ground cinnamon (5 mL)
½ teaspoon ground nutmeg (2.5 mL)
4 teaspoons margarine, divided (20 mL)
1 ripe, large DOLE® Banana, peeled, chopped
1 pkg. (8 oz.) refrigerator crescent rolls

Combine almonds, brown sugar, cinnamon and nutmeg, in small bowl. Spray muffin pan with vegetable cooking spray.

Place 1 teaspoon (5 mL) margarine and 1 tablespoon (15 mL)sugar mixture in each prepared muffin cups.

Add banana to remaining sugar mixture. Unroll crescent dough from package and pinch seams together. Spread banana mixture over dough. Roll up from long side. Cut into 12 pieces and place each spiral into a muffin cup.

Bake at 375°F (190°C), 20 to 25 minutes. Loosen edges; invert pan onto serving plate. Serve while warm. Serve with fresh fruit orange wedges, grapes and strawberries, if desired.