Fruit sweet and sugar free - very banana nut muffins

10 lg muffins

Ingredients

Quantity Ingredient
1 cup Walnuts
1⅔ cup Mashed bananas
⅔ cup Unsweetened applesauce
3 tablespoons Apple butter
½ cup Oil
3½ cup Brown rice flour
1¾ teaspoon Baking soda
1¾ teaspoon Baking powder
⅓ cup Water or 2 eggs
½ cup Fruit sweetener
¾ teaspoon Vanilla extract
¾ teaspoon Salt
1½ teaspoon Cinnamon
¼ teaspoon Nutmeg

Directions

NUTS

WET INGREDIENTS

DRY INGREDIENTS

Preheat the oven to 375 degrees. Lightly spray a regular size muffin tin with lecithin spray. Toast the walnuts in the oven for 7-10 minutes, stirring occasionally. Allow the nuts to cool, then coarsely chop them with a knife or with the pulsing action in a food processor. Whisk the wet ingredients together in the order listed until well blended. Sift together the dry ingredients into a large bowl. Make a well in the center, and stir in the wet mix. When half mixed, stir in the toasted walnuts. Be careful not to over mix, the batter should remain lumpy. Using a rounded #12 scoop (½ cup) place the batter into the prepared muffin tin. Bake the muffins on the middle shelf of the preheated oven for 25-30 minutes, turning the muffin tin once if necessary to allow for even browning. Let the muffins cool in the pan for 5 minutes before removing them to a wire rack to cool completely.

Submitted By JANE KNOX On 10-01-94

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