Fruit sweet and sugar free - very banana nut muffins

Yield: 10 lg muffins

Ingredients:

1 c Walnuts; ------------------------------WET INGREDIENTS------------------------------
1 2/3 c Mashed bananas; 1/3 c Water or 2 eggs;
2/3 c Unsweetened applesauce; 1/2 c Fruit sweetener;
3 tb Apple butter; 3/4 ts Vanilla extract;
1/2 c Oil; ------------------------------DRY INGREDIENTS------------------------------
3 1/2 c Brown rice flour; 3/4 ts Salt;
1 3/4 ts Baking soda; 1 1/2 ts Cinnamon;
1 3/4 ts Baking powder; 1/4 ts Nutmeg;

Instructions:

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.