Yield:

10 Lg muffins

Ingredients:

    ---NUTS--- 
 1  c  walnuts 
    ---WET INGREDIENTS--- 
 1 2/3  c  Mashed bananas 
 2/3  c  Unsweetened 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 flour 
 1 3/4  t  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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