Mac Bam! Banana Muffins

• 2 cups arrowhead mills baking mix
• 12 cup xylitol sugar substitute
• 1 teaspoon minced candied ginger
• 14 teaspoon allspice
• 12 teaspoon cinnamon
• 12 teaspoon kosher salt
• 1 (8 ounce) containerof continental plain yogurt
• 14 cup wonderslim fat & egg substitute
• 14 cup melted butter
• 14 cup filtered water
• 14 cup soymilk
• 14 teaspoon vanilla
• 14 teaspoon banana extract
• 2 bananas, chopped into 1/2 pieces
• 7 malted milk balls, coarsely crushed
• 2 tablespoons turbinado sugar
• 14 cup macadamia nuts, chopped

1. Preheat oven to 350F and place a small Pyrex dish of water on the bottom rack.
2. Prep the muffin cups: butter muffin cups and line the bottom with parchment paper circles and place on a cookie sheet.
3. Mix first 6 dry ingredients in bowl 1.
4. Mix next 7 wet ingredients in bowl 2.
5. Stir chopped bananas into bowl 1.
6. Combine wet ingredients into the dry ingredients and stir thoroughly taking care to NOT over mix and NOT to mash the bananas.
7. Immediately spoon evenly into the prepared muffin cups.
8. Spoon topping mix on top of each muffin.
9. Bake at 350F for 33 37 minutes.
10. Cool in pans a few minutes before turning out onto cooling rack and serving warm.

arrowhead mills baking mix, xylitol sugar substitute, candied ginger, allspice, cinnamon, kosher salt, continental plain, wonderslim fat , butter, water, soymilk, vanilla, banana, bananas, milk, turbinado sugar, nuts

Taken from www.food.com/recipe/mac-bam-banana-muffins-194025 (may not work)