I bought more bananas than Zadey could eat. I try hard to avoid this since I tend to shy away from bananas these day and I believed banana bread to be a bad choice for me. And not that I’m saying this is wonderful and great nutritionally speaking, it’s much better than my original version of banana bread. So, banana muffins it is. There is no sugar, instead I used honey. Instead of white flour, whole wheat. And I replaced oil with sugar-free applesauce. The taste? Delicious and incredibly moist! And kid approved!

The sugar content came out a bit higher than I would of liked. Next time I will replace the honey with Splenda. However, I’ll also increase the applesauce to 1/2 cup so that the muffins remain very moist. Doing this will also bring down the calories.

Ingredients:

1/3 Cup Sugar-Free Applesauce
1/2 Cup Honey
1 Teaspoon Vanilla Extract
2 Eggs
3 Overly Ripe Bananas
1 3/4 Cups Whole Wheat Flour
1 Teaspoon Baking Soda
1/4 Cup Hot Water

Directions:

Preheat oven to 325 degrees F

In a large bowl, beat applesauce and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Add flour. Add baking soda to hot water, stir to mix, and then add to batter.

Using the 1/3 measuring cup, scoop batter into lightly sprayed muffin pan.

Makes 16 servings

Nutritional Information:

Calories: 105.3
Fat: 1g
Cholesterol: 26.6 mg
Sodium: 8.6 mg
Potassium: 91.5 mg
Total Carbohydrate: 23.4 g
Dietary Fiber: 2.1 g
Sugars: 11.5 g
Protein: 2.8 g