Title: Fruit Sweet and Sugar Free - Very Banana Nut Muffins
Categories: Diabetic Bread Fruit Nut
Yield: 10 Lg muffins
| NUTS |
| 1 | c | Walnuts; |
| WET INGREDIENTS |
| 1 2/3 | c | Mashed bananas; |
| 2/3 | c | Unsweetened applesauce; |
| 3 | tb | Apple butter; |
| 1/2 | c | Oil; |
| 1/3 | c | Water or 2 eggs; |
| 1/2 | c | Fruit sweetener; |
| 3/4 | ts | Vanilla extract; |
| DRY INGREDIENTS |
| 3 1/2 | c | Brown rice flour; |
| 1 3/4 | ts | Baking soda; |
| 1 3/4 | ts | Baking powder; |
| 3/4 | ts | Salt; |
| 1 1/2 | ts | Cinnamon; |
| 1/4 | ts | Nutmeg; |
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
(1/2 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.