Healthier Banana Bread Muffins

These banana bread muffins are AH-MAZING! They are SO moist and yummy, I probably ate a few too many! Next time I think I will double the batch and freeze half. I got the original recipe form this amazing site, and them my changes are in italics.

Makes 22-24 muffins

4-6 ripe medium bananas, mashed

1/2 cup unsweetened apple sauce

2-1/2 cups unbleached all purpose flour

1-1/2 tsp baking soda

1/2 tsp salt

4 tbsp butter, softened

1 cup light brown sugar

2 large eggs

1 tsp vanilla extract

3 oz (3/4 cup) chopped pecans

1 tsp cinnamon

Pam baking spray

Preheat oven to 325°. Line two 12 cup muffin tins.
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 eggs, bananas, apple sauce cinnamon and vanilla, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture and pecans, then blend at low speed until combined. Do not over mix.

Pour batter into muffin pans and bake on the center rack for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes.