Cinnamon Swirl Banana Muffins
adapted from Cooking Light magazine

Servings - 16,   Servings Size - 1 muffin,   Points Plus per Serving -  6 Points+ ( same for either flour)
(nutritional information if using all AP flour)  Calories - 204.6,   Total Fat - 6.7g,   Carb - 37.7g,   Protein - 3.2g,   Fiber - 0.9g
(nutritional information if using all whole wheat flour)   Calories - 198.5,   Total Fat - 6.8g,   Carb - 36.7g,   Protein - 3.6g,   Fiber - 2.3g

For muffins:
1 1/2 cups mashed, very ripe bananas ( about 3)
1/3 cup plain fat-free yogurt
5 TBS unsalted butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 tsp. pure vanilla extract
2 cups of either AP flour OR Whole wheat pastry flour ( see nutritional information above)
3/4 tsp. baking soda
1/2 tsp. salt

For cinnamon swirl:
3 TBS unsalted butter, melted
1/4 cup brown sugar, packed
pinch of salt ( optional) 
1 1/2 tsp. ground cinnamon

1.  Preheat oven to 350 degrees F.  Prepare wells of two muffin tins with paper liners.  ( recipe makes approx. 16 muffins)   
2.  In large bowl, mix the bananas, yogurt, 5 TBS melted butter, eggs, sugars and vanilla extract with hand mixer until well combined.  
3.  In small bowl, combine the flour, baking soda and salt.  Gently fold the flour mixture into the banana mixture until just combined.  DO NOT over mix!  
4.  For cinnamon swirl:  In same small bowl you used to combine the flour with the soda and salt, mix together 3 TBS melted butter with 1/4 cup brown sugar and cinnamon. 
5. Take approx. 2 TBS of banana muffin batter and place in prepared muffin wells.  Top each one with a little of the cinnamon sugar mixture ( about 1/4 tsp to 1/2 tsp)  Swirl with toothpick or wooden skewer and repeat process one more time.  
6. Bake at 350 degrees F for about 20 minutes or until they are done.  ( you may need to adjust bake time as this is gauged off of my oven)