BANANA-NUT-SOUR CREAM MUFFINS

1 cup Splenda granulated

1/4 cup canola or coconut oil
1/4 cup unsweetened applesauce
2 eggs
1 cup white whole-wheat flour
1/2 cup garbanzo bean flour
1 tsp baking soda
1 tsp salt
1 1/4 cup mashed ripe bananas
1/2 cup low-fat sour cream
2 tsp vanilla extract
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees.

Using a large spatula or wooden spoon, mix the Splenda with the oil and applesauce until creamy. Add the eggs and beat together well.

Combine the two flours with the baking soda and salt; add to the egg mixture and blend together well.

Add the bananas, sour cream, and vanilla extract; stir until well blended. Stir in the nuts.

Divide batter equally into 18 muffin cups that have been sprayed with nonstick cooking spray.  Bake at 350 degrees approximately 25 minutes or until a wooden toothpick inserted in the center comes out clean.

NOTE: Muffins are a bread-type item. Only 1 per day. Share with family and friends or place into individual ziptop freezer bags and pull one out as desired.

I was out of pecans so these don't have nuts but they were still very tasty.