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LOCATION: Recipes >> Breads Muffins >> Very Banana Nut Muffins

Print this Recipe    Very Banana Nut Muffins

Yield: 10 Large muffins

1 cup walnuts
1 2/3 cup mashed bananas
2/3 cup unsweetened applesauce
3 tbsp apple Butter
1/2 cup oil
1/3 cup water or 2 eggs
1/2 cup fruit sweetener
3/4 tsp vanilla extract
3 1/2 cup brown rice flour
1 3/4 tsp baking soda
1 3/4 tsp baking powder
3/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp 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 centre, 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.


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