Banana-Walnut Muffins

5 medium ripe bananas, peeled and mashed
2/3 cup fructose
1/3 cup cold pressed sunflower oil
1 teaspoon vanilla extract
1-1/3 cups whole wheat pastry flour
2 teaspoons baking powder (non-aluminum)
2/3 cup walnuts, finely chopped
3/4 teaspoon ground nutmeg
3/4 teaspoon salt


Preheat oven to 375 degrees F.
Stir together bananas, fructose, oil, and vanilla in a
large bowl. In separate bowl, combine flour, baking powder,
walnuts, nutmeg, and salt. Stir dry mixture into wet
ingredients and mix until just blended.
Place paper cup liners in muffin pans. Spoon batter
into muffin cups, filling each almost to the rim. Bake until
golden brown on top and a toothpick inserted into the
center comes out clean, 20 to 25 minutes. Place pan on
wire rack to cool for 5 minutes. Remove muffins from pan
and continue to cool them on the rack. Makes 12 muffins.