These were great. It's important to let them cool off completely before serving (they refrigerate very well). I made a batch using plain, nonfat yogurt instead of sour cream and it worked fabulously.
When the muffins were gone, I used this recipe for banana bread, replacing the all-purpose flour with whole wheat flour. It works, you just have to let it bake a little longer to get done in the middle.
I also found that these are great with even less sugar (thought they don't have much to begin with), the ripe bananas do plenty of sweetening.
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