Breads Muffins: Banana Nut 01 by Recipe Cottage

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	Banana Nut 01

		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.