Title: Fruit sweet and sugar free - very banana nut muffins
 Categories: Diabetic, Breads/bm, Fruits, Nuts/grains
      Yield: 10 Lg muffins
 
MMMMM----------------------------NUTS---------------------------------
      1 c  Walnuts;

MMMMM----------------------WET INGREDIENTS---------------------------
  1 2/3 c  Mashed bananas;
    2/3 c  Unsweetened applesauce;
      3 tb Apple butter;
    1/2 c  Oil;
    1/3 c  Water or 2 eggs;
    1/2 c  Fruit sweetener;
    3/4 ts Vanilla extract;

MMMMM----------------------DRY INGREDIENTS---------------------------
  3 1/2 c  Brown rice flour;
  1 3/4 ts Baking soda;
  1 3/4 ts Baking powder;
    3/4 ts Salt;
  1 1/2 ts Cinnamon;
    1/4 ts 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 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.