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