Banana Nut Muffins

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* Exported from MasterCook *

 

Banana Nut Muffins

 

Recipe By :Bryanna Clark Grogan & Joanne Stepaniak

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup plus 2 tablespoons whole wheat pastry

flour

1 teaspoon nonaluminum baking powder -- (such as Rumford)

1/2 teaspoon baking soda

2/3 cup ripe banana -- (1 to 2 medium bananas) mashed well

3 tablespoons apple juice concentrate

2 teaspoons oil

1 teaspoon vanilla extract

2 tablespoons finely broken or chopped walnuts -- (2 to 3 tablespoons)

2 tablespoons raisins or currants -- optional (2 to 3 tablespoons)

 

Preheat the oven to 350F. Coat a 6-cup muffin tin with nonstick spray, and set

aside.

 

Place the flour, baking powder, and baking soda in a medium mixing bowl, and

stir them together.

 

In a separate small mixing bowl, place the banana, apple juice concentrate, oil,

and vanilla. Stir them together until they are well combined. Pour this liquid

mixture into the dry ingredients, and stir them together to form a thick batter.

Stir in the walnuts and raisins or currants, if using.

 

Immediately spoon the batter equally into the prepared muffin cups. Bake the

muffins for 18 to 22 minutes.

 

Gently loosen the muffins and turn them in their sides in the muffin tin. Cover

the muffins with a clean kitchen towel, and let them rest for 5 minutes. This

keeps them from developing a hard crust.

 

Transfer the muffins to a cooling rack, and serve them warm or at room

temperature.

 

Source:

" Dairy-Free and Delicious "

Copyright:

" 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak "

Yield:

" 6 muffins "

 

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Per Serving (excluding unknown items): 15 Calories; 2g Fat (94.2% calories from

fat); 0g Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 105mg

Sodium. Exchanges: 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0