Title: Anna banana's nearly non-fat muffins
 Categories: Bread
      Yield: 12 Servings
 
      3 lg Ripe bananas
    3/4 c  Sugar
    1/2 c  Applesauce
      2 lg Eggs
      3 tb Plain yogurt or low fat sour
           -cream
      1 ts Baking soda
  1 3/4 c  Whole wheat flower
    1/4 c  Wheat germ or crunchy
           -granola
 
  Did you know that you can
  substitute plain applesauce for the oil in many recipes? You can...
  try it next time you make a packaged cake or brownie mix. This recipe
  is a good one. The riper the bananas, the better. You can save old,
  soft, peeled bananas in the freezer until you want to make these
  delicious muffins.
  
  You can also add chopped nuts, raisins, carob or chocolate chips or
  any other surprise treat !
  
  EQUIPMENT: Big mixing bowl, potato masher, measuring spoons and cups,
  muffin pan and muffin papers.
  
  METHOD: HEAToven to 375 degrees.  MASH the bananas in the big mixing
  bowl with the potato masher.  ADD the sugar, eggs and applesauce and
  mix well. STIR baking soda into yogurt or sour cream and it will
  become foamy which makes the muffins rise.  ADD the flour and wheat
  germ and stir until just mixed (muffins won't rise if you overmix).
  SPOON mixture into muffin papers in muffin pan. BAKE about 10 -15
  minutes until done.