Instead of Splenda (it gives me a headache) I used brown sugar as someone suggested before. I also used more bananas (4 small very ripe ones) and added 1/2 cup of ground flax seed for fiber. And last but not least I added 1/2 cup of chocolate chips for my daughter's benefit. If there are chocolate chips in it she will eat it.

These were fantastic! Super low cal, easy to make, and totally hit the spot on my banana bread craving. Thanks for the recipe! =)

I didn't have Splenda so I used regular brown sugar and I also used the whole egg. I made these as mini-muffins for my son and he loved them. I will make these again.

I used pumpkin in place of the bananas because it's in season right now, and these turned out great! Very moist, not too sweet-- this is a great recipe for healthy muffins!

These were great!! I did make a couple of changes..used 1 1/2 cups of wheat flour and used only 1/2 cup of Splenda (bananas were ripe). They turned out wonderful and I will make this recipe again.

I followed the recipe exactly, and they turned out great! For a moment I thought I could detect a slight Splenda aftertaste, but then I decided if it was there, it was so minute that it didn't matter. Great recipe!

I absolutely loved this recipe, my son did too. I have made it several times and I even changed it to an apple version and it was still great.

Hmm, it's lacking in nuts, but it's easy enough to add ½ cup walnuts or pecans or whatever. :) I didn't have any whole wheat flour, so I used all AP. I also used 1/3 cup granulated sugar instead of Splenda, a whole egg instead of two whites, and I omitted the cinnamon (allergies in the house) and replaced it with two good shakes of nutmeg. I needed more like 1/3 cup of applesauce as the batter was too dry, but they were fabulous when done! I got 12 medium-sized muffins and 12 mini-muffins, which our three-year old loves. Very good, moist, and I was able to use up three very-overripe bananas (which is why I used so much less sugar). Thanks for sharing, Bridget! I'm on a low-fat diet right now and these muffins hit the spot!

I am diabetic and always watch what I eat and these were SO delicious! I added more bannannas and a 1/2 cup of applesauce instead of 1/4 cup because I LOVE moist bananna bread. I also made it in a small cake pan instead of as muffins, it still turned out wonderful! GREAT recipe!

These are great if you're dieting, but if you want the real thing this isn't the recipe. I'm trying to lose a couple pounds and these diet friendly muffins hit the spot. They tasted good and satisfied my need for something sweet without the guilt. I did add 1/2 tsp. of nutmeg and a 1/2 a cup of chopped walnuts. They're very good!

For "guilt-free" muffins these are great! For those expecting rich Starbucks banana nut muffins, keep dreaming... But these are very tasty fat-free muffins. I added chopped walnuts to the final mix, and they turned out delicious! Perfect with my morning coffee.

Only had white flour, increased banana to 1-1/4 cups, 1/2 cup chunky applesauce. Entire family liked the taste. Paper liners hard to remove, even after waiting a day. Will use sprayed tins next time. Good enough I'm making another batch for a friend!

I just tried these out and though I didn't tell my family they were low fat no sugar, they loved them! I will make these again, and will try the banana extract and less cinnamon. Thanks so much

When I run this recipe through the WW website's recipe-builder program it comes out 2 points per muffin. I tried calculating it for egg whites and Egg Beaters with added bran or no bran it always came up 2 points. And that's with no nuts. Far better than a sugar/butter/egg recipe but I don't know how others came out with 1 point per muffin.

These muffins are amazing! I made them without telling my husband what was in them. One bite and I knew he was very happy with the results - only then did I tell him. He said he was going to get the butter before he took a bite (he normally slathers on a thick layer on my banana bread - maybe that's not a good thing!) but he said these didn't need them. They were very moist. The only changes I made were to increase the applesause to 1/2 cup since I was a little short on the banana, 1/2 tsp. cinnamon & 1/2 tsp. of nutmeg and before baking, I sprinkled a little Splenda Brown Sugar on top of the muffins. Thank you for sharing this recipe!

Not the best banana bread I've ever had, but it is the best one-point banana bread I've ever had. I agree with adding the vanilla and I used egg substitute instead of just egg whites. I will definately make this again.