BANANA-WALNUT MUFFINS

1 cup Splenda or Stevia Granulated

1/4 cup unsweetened applesauce
1/4 cup canola or coconut oil
2 eggs
2 cups white whole-wheat flour
1 tsp baking soda
pinch of salt
3 large or 4 small/medium very ripe bananas
1/2 cup chopped walnuts

Preheat oven to 325 degrees.
Grease 12 to 15 muffin cups; set aside.

Cream the Splenda, applesauce and oil; stir in the eggs and bananas. Add the flour, baking soda, and salt. Mix to moisten dry ingredients. Stir in the walnuts.

Divide batter evenly between the muffin cups. I usually make 15 with this recipe. That is what I consider the right size for a diabetic.

Bake at 325 for approximately 20 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: The ones pictured are ones I have made. I sprinkled a little streusel over them. It was Splenda, flour, and a little butter cut in.