| 1 | Preheat oven to 375 degrees. |
| 2 | Lightly spray a regular size muffin tin with lecithin spray. |
| 3 | Toast the pecans in the oven for 7-10 minutes, stirring occasionally. |
| 4 | Allow the nuts to cool. |
| 5 | Then coarsely chop them with a knife or with a pulsing action in a food processor. |
| 6 | Coarsely chop the peaches. |
| 7 | In a medium size bowl, mix together the fruit sweetener, eggs, oil, vanilla, peach extract and applesauce. |
| 8 | Stir in the oat bran and the rolled oats. |
| 9 | Let this mixture sit for a minimum of 10 minutes while you prepare the rest of the ingredients. |
| 10 | Sift the dry ingredients into a large bowl, stir in the pecans and the date pieces. |
| 11 | Make a well in the center of the dry ingredients, and stir in the wet mix. |
| 12 | When half mixed, stir in the chopped peaches. |
| 13 | Be careful not to over mix, the muffin batter should be lumpy. |
| 14 | Use a #12 (?cup) scoop to place the batter into the prepared muffin tins. |
| 15 | Bake the muffins in the preheated oven for 35-40 minutes. |
| 16 | Let the muffins cool in the muffin pans before removing them. |
| 17 | Be extra careful when handling these muffins because they are very fragile when warm. |
