Banana Bread or Muffins - Low Fat, low sugar

1/2  cup		unsalted butter, melted
1  cup		unsweetened applesauce
1-3/4  cups		Splenda Brown Sugar blend
4		eggs, room temperatures
2-1/2  teaspoons		vanilla extract
1/2  teaspoon		almond extract
1  tablespoon		orange rind
2  cups		whole wheat flour
2  cups		unbleached flour
1/2  teaspoon		salt
1/2  teaspoon		baking soda
1  tablespoon		baking powder
1/2  teaspoon		nutmeg
1  tablespoon		heaping Tbsp. cinnamon
5		small bananas, ripes
1  cup		strong black coffee
1/2  cup		chopped almonds
1/2  cup		golden raisins

Tip: Click on the ingredient links to learn the nutritional information for all the Banana Bread or Muffins - Low Fat, low sugar ingredients. The serving size for any ingredient in Banana Bread or Muffins - Low Fat, low sugar may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Thoroughly mash ripe bananas in a medium bowl. Add coffee. Set aside.
Sift dry ingredients into a medium bowl.
In a large bowl, blend melted butter, applesauce and sugar with a whisk. Whisk in eggs one at a time. Add extracts and grated orange peel.
Add dry mixture and banana mixture alternately to sugar mix. Gently combine after each addition - do not beat or overmix.
Add nuts and raisins last and gently fold in.
Bake in 350 degree oven
40-50 minutes for 2 loafs. Cut into 15 slices, then half to make 30 servings per loaf.
15-18 minutes for cupcake sized muffins. Makes 40 at 135 calories
10 minutes for mini muffins. Makes 80 at 72 calories