Easy Low Fat Banana nut muffins Recipe

Yield:

10 Lg muffins

Ingredients:

		---NUTS---
1	c	walnuts, walnuts
		---WET INGREDIENTS---
1 2/3	c	Mashed bananas
2/3	c	Unsweetened applesauce applesauce
3	T	Apple butter
1/2	c	Oil
1/3	c	Water or 2 eggs
1/2	c	Fruit sweetener
3/4	t	vanilla extract
		---DRY INGREDIENTS---
3 1/2	c	Brown rice wheat flour, flour
1 3/4	t	baking soda baking soda
1 3/4	t	baking powder
3/4	t	salt
1 1/2	t	cinnamon
1/4	t	nutmeg

Preparation for Low Fat and Healthy Banana nut muffins Recipe:

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.

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