BANANA MUFFINS

2 cups mashed banana(about 3 bananas)
1/2 cup dried fruit of choice
1 tsp orange peel
2 tsp vanilla
4 cup allowable flour(almond and rice flour are nice)
1/2 cups chopped nuts
4 tsp baking powder or bakers ammonia
1 tsp salt
1/4 tsp baking soda
1 cup brown sugar or other sweeteners
1/3 cup allowable oil
2 eggs or additional mashed fruit

Preheat the oven to 400 degrees. Coat muffin pans with cooking spray. Combine banana, dried fruit and orange peel, vanilla, set aside. In a separate bowl combine the flour, nuts and baking powder, salt, cinnamon and baking soda, set aside. In a large bowl stir in the sugar, oil and eggs. Stir in half the dry ingredients. Stir in half the fruit mixture. Working in batches stir in the remaining ingredients, alternating dry and wet ingredients. Batter will be fairly think. Scoop the batter into muffin pans and bake for 15-18 minutes or until a wooden pick comes out clean when inserted in the center. The muffins can be stores up to 3 days at room temperature or in the freezer up to 3 months.

Makes about 20 muffins
Nutrient Analysis per Muffin:
Calories: 232
Protein: 3 g
Carbohydrate: 42 g
Fat: 6 g
Fiber: 2 g
Sodium: 240 mg
Potassium: 226 mg
Phosphorus: 148 mg