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Perkins Banana Nut Muffins

1 mug walnuts

1 2/3 cups mashed bananas

2/3 mug bitter applesauce

3 tablespoons apple butter

1/2 mug oil

2 eggs, beaten

1/2 cup fruit sweetener

3/4 teaspoon vanilla extract

3 1/2 mugs wild rice flour

1 3/4 tsps cooking soda

1 3/4 tsps baking powder

3/4 teaspoon salt

1 1/2 tsps cinnamon

1/4 tsp nutmeg

Preheat the oven to 375 degrees F. Gently spray a routine size muffin tin with cooking spray.

Toast the walnuts in the oven for 7 to 10 mins, mixing sometimes. Enable the nuts to cool, after that coarsely slice them with a knife or with the pulsing activity in a food mill. Whisk the wet active ingredients with each other in the order provided until well mixed. Filter with each other the completely dry components into a large bowl. Make a well in the facility, and mix in the damp mix. When half mixed, stir in the toasted walnuts. Take care not to over mix, the batter should stay lumpy.

Making use of a rounded # 12 scoop (1/2 cup) put the batter into the ready muffin tin.

good supplements on the middle rack of the preheated stove for 25-30 minutes, turning the muffin tin when if necessary to enable even browning. Let the muffins cool in the frying pan for 5 mins prior to removing them to a cake rack to cool down completely.