My famous banana bread muffin recipe is from epicurious but with several modifications.
First of all, the recipe is intended to make 2 loaves, so I half everything in the recipe. I replace the vegetable oil with apple sauce and the creme fraiche with plain green yogurt. I also only use about 1/3 cup of brown sugar instead of the sugar it calls for. If not brown sugar, I have used cane sugar. The result is a delicious, low-calorie, guilt-free banana bread muffin recipe without using tons of sugar, oil, and butter!