Oh, banana muffins-- we've seen you so many times before.  You're not considered exciting, but you sure are delicious.  And you're not usually very innovative...except that these are sweetened with the leaves of the stevia plant, contain no fat except the yolk of one egg divided among twelve muffins, and somehow are moist as hell. 

If you don't have the means or inclination to obtain stevia powder, or if you didn't just dry and grind up your own stevia leaves like I did, then by all means use agave nectar or maple syrup:  Reduce applesauce to 1/4 cup and stir 1/2 cup of the natural sweetener into the wet ingredients.  Stevia, for those who havn't used it before, is a plant with extremely sweet, calorie-free leaves with no effect on blood sugar.  Find the dry, powdered version in your local health food store.   

Prep Time: 10 Minutes
Cooking Time:  20 Minutes
Yield:  1 Dozen Muffins
Ingredients:
3 Large Ripe Bananas
¾ Cup Unsweetened Applesauce
1 Egg
2 ½ Tsp Baking Powder
1 ½ Cups Whole Wheat Flour
½ Tsp Powdered Stevia
½ Tsp Sea Salt
½ Cup Walnuts, roughly chopped

Preheat oven to 375 degrees.  Lightly grease a muffin pan.  In a large bowl, mash ripe bananas, then mix in applesauce and egg.  In a separate bowl, mix baking powder, flour, stevia, and sea salt.  Pour dry ingredients into wet mixture and mix gently until just barely combined.  Do not over-mix or your muffins will be tough!  Gently fold in walnuts.  Drop batter into muffin tin with a spoon, filling about 8/10 of the way up.  Optional but pretty-- and only if they will all be consumed that same day, or the slice will start to look nasty:  Slice another ½ of a banana into 12 thin slices and place one on the top of each muffin.  Bake for 18-20 minutes or until they start to brown.