Frank Said Don't Tell

Warning, I have lots of rambling thoughts on banana muffins, and a little rambling on how to healthy up a muffin recipe. Please. Go right ahead and skip to the ingredients and directions, but do make sure and use really over ripe bananas. We almost always have a pile of bananas in our house. I buy them hard and green, and I'll eat a few of those until they lose their greenish ends. I like my bananas very firm and almost sour. My husband and youngest son will eat them yellow, to yellow with a few brown freckles. Every so often they will move past this point, into a nearly solid brown, often seeping. Their aroma is slightly alcoholic and rotten sweet, these are perfect for banana muffins. I think that white patch in the picture is mold. Shh... Don’t tell my children I feed them garbage fruit. The more rotten your bananas, the less sugar you need for a sweet, nana-licious muffin. And less sugar means a more point friendly muffin. While doing the Weight Watcher's thing...