Perkins Banana Nut Muffins


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


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

Toast the walnuts in the oven for 7 to 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.

Makes 4

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