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Great way to use the old bananas. I wanted something I could slice smaller than muffins, so I tried it in a loaf pan. Turned out great!! I used Splenda instead of sugar and had to use salted butter, didn't seem to matter, taste was wonderful and was done as a loaf in about 1 hour. Thanks for sharing.

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Derf November 10, 2002

Very yummy! I did add walnuts.

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Lupigirl July 19, 2010

Great recipe, so moist and everyone really loves them

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setke909 March 05, 2009

This was a good muffin recipe that was easy to prepare. I switched low fat yogurt for non fat sour cream, which seems to provide more body. I switched canola oil for the butter, same proportions. Next time, I will switch in some w/w flour rather than plain white. Overall a nice recipe and while I don't disagree that the muffin doesn't scream flavour, I like a muffin with a bit of jam or a piece of cheese so moderate on the flavour works for me.

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Fettucine Alfredo October 22, 2007

i really enjoyed these muffins. i have so far made them three times. i found by including the yogert the muffins were to dense. i decided to make them with 2/3 of a cup of butter milk insted of the yogert and they turned out amazing i am going to make them with butter milk every time now!

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lil_cook July 25, 2006

These are good, taste just like banana bread but in a muffin, I did add about 2/3 cup chopped walnuts as I like nuts in muffins. I used salted butter as that's all I had. Baked for 25 minutes. Thanks for a nice muffin recipe.

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Dorel May 09, 2005

I thought they had very little flavor

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Jen Stein January 05, 2004
Flying Biscuit Cafe Low-fat Banana Muffins