Banana Nut Muffins- a healthier version

We just got a Natural Grocers near us and I'm loving it! Last night we were shopping there and they had some bags with two bunches of REALLY ripe organic bananas for $1. Well how could I pass up a bargain like that! I came home and started searching for banana bread recipes. If you'll recall from my last post, I haven't baked any sweets since baby River was born over a month ago and I'm desperately trying to lose this baby weight. Well I gave in because after all I had to do something with these poor bananas that otherwise would have went in the garbage ;)

I found a 5 star recipe on allrecipes.com for banana sour cream bread. Here is my healthier version that is not nearly as fattening.

Ingredients
1/2 cup butter
1/3 cup applesauce
3 cups sugar
3 eggs
6 very ripe bananas, mashed
1 (16 oz.) container of nonfat greek yogurt
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp salt
3 tsp baking soda
2 1/2 cup all-purpose flour
2 cups whole wheat flour
1 1/2 cups chopped walnuts

Note: This recipes makes a LOT! I made 24 muffins and one loaf of bread which I froze.

Directions
Preheat oven to 350 degrees F for muffins or 325 degrees F for bread loaves. Grease pans.

In a large bowl, cream butter, apple sauce and sugar. Add eggs, mashed bananas, greek yogurt, vanilla, and cinnamon, mix well. Mix in salt, baking soda, and flour. Stir in nuts.

Bake muffins for about 20 minutes. Bake loaves for about 1 hour (maybe more). I only baked my loaf for about 50 minutes because the outside looked to be browning up pretty good and I don't like dry bread. However, when I came back after my bread had been cooling, the middle had sank and wasn't done. That's what I get for not checking it with a toothpick :)

Here are my silly boys enjoying their muffins this morning. 

 This is what I get when I ask them to say cheese :)

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