These muffins are so good. No, wait - SO good. I had my bananas sitting around for over a week, and I was patiently waiting for them to ripen so I could make this recipe (2 c. of mashed bananas is 5 large bananas, by the way). These are TOTALLY worth the wait. The batter was super thick - it was almost like dropping cookie dough into the muffin cups. I just KNEW these muffins were going to be heavenly when they came out of the oven. I actually used all canola oil, because I read that walnut oil is expensive, and I wasn't sure what else I would use it in, but I followed the rest of the recipe exactly (even splitting the sugar with Splenda - thanks for that tip!). I got 30 standard muffins out of this recipe (some a tad shorter than others), and the baking time and temperature were both perfect. Thanks for another winning recipe, HannahBoBana. This one's a keeper! :) Made for PAC Spring 2009.