Perkin's Banana Nut Muffins Recipe
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Perkin's Banana Nut Muffins

1 cup walnuts
1 2/3 cups mashed bananas
2/3 cup unsweetened applesauce
3 tablespoons apple butter
1/2 cup oil
2 eggs, beaten
1/2 cup fruit sweetener
3/4 teaspoon vanilla
3 1/2 cups brown rice flour
1 3/4 teaspoons baking soda
1 3/4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg

Preheat the oven to 375F. Lightly spray a regular size muffin tin with cooking 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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