Heat oven to 400. Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray. Combine topping ingredients; mix well. Set aside. In large bowl, combine flour, wheat germ, brown sugar, baking powder, pumpkin pie spice, and salt; mix well. In medium bowl, combine bananas, milk, margerine and egg whites; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups almost full. Sprinkle topping evenly over batter, patting gently. Bake 20 to 22 minutes or until wooden pick comes out clean. Cool five minutes on wire rack; remove from pan. Serve warm.