In mixing bowl, mash ripe bananas and add milk, lemon juice and vanilla. Use electric mixer to combine shortening, juice, sugar, whole eggs and egg whites. In a separate bowl, combine all dry ingredients. Combine dry ingredients with banana mixture, alternating dry with wet ingredients (always beginning and ending with dry). Add 3/4 cup of nuts to batter. Chop apples, sprinkle with flour and fold into batter. Sprinkle blueberries with flour and fold gently into batter.
Scoop into muffin pans and sprinkle top with remaining nuts. Bake at 350 for 19 minutes.
Optional - Crumb topping. (This is not factored into the recipe above but is show in picture.)
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 44 (31%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 19.3mg||6 %|
|Sodium 2001mg||69 %|
|Potassium 274.1mg||7 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 17.3g|
|Protein 5g||7 %|
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Calories per serving: 140
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