Lowfat Peanut Butter Banana Muffins

I've discovered Pinterest and am COMPLETELY obsessed.  I have found countless recipes, decorating ideas, and food blogs.  One blog I've started following is www.skinnytaste.com.   I saw this muffin recipe and it sounded appealing.  I made them this morning and they are DELICIOUS!  So moist, I've already had 2!  The hubs loved them as well (he ate 1 because he has more self control than me).

3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups unbleached all purpose flour (I used oat flour)
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
8 tbsp REAL peanut butter (I used Kirkland's organic real peanut butter from Costco)
preheat oven to 325
mash bananas in bowl, set aside.
In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.
In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl
Add flour mixture, then blend at low speed until combined. Do not over mix.
Pour batter into muffin tin halfway and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

Banana Bread

This recipe is from my friend Barbara.  She is amazing in the kitchen and I LOVE all of her recipes.

3 bananas mashed (real ripe)
2 eggs
2/3 cup sugar
3/4 cup vegetable oil
1/2 cup lowfat buttermilk
1/2 tablespoon lemon juice or vinegar
1 teaspoon vanilla
1/2 cup chopped nuts (optional)
2 cups whole wheat (or oat) flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon baking powder
Preheat oven to 350 degrees.
in a large bowl:  mash bananas then beat in 2 eggs with sugar.  add remaining wet ingredients.  in a separate bowl combine dry ingredients.  slowly add dry ingredients to banana mixture.  pour into greased and floured loaf pan and bake for one hour or until toothpick comes out clean.  you may need to cover with foil if getting too brown.  i usually check the bread after 40 minutes and then cover with foil.

This isn't the healthiest snack but it's so good.  I did make a few adjustments by using whole wheat flour, reducing the amount of sugar (the original recipe calls for one cup of sugar), and I used lowfat buttermilk.  I leave out the nuts, too.  I always make a double portion and stick one loaf in the freezer.  This bread is so moist-- love it!