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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 16, 2008
Instead of Splenda (it gives me a headache) I used brown sugar as someone suggested before. I also used more bananas (4 small very ripe ones) and added 1/2 cup of ground flax seed for fiber. And last but not least I added 1/2 cup of chocolate chips for my daughter's benefit. If there are chocolate chips in it she will eat it.
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Toshia
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Cooking Level: Expert
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 28, 2008
These were fantastic! Super low cal, easy to make, and totally hit the spot on my banana bread craving. Thanks for the recipe! =)
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Kazanoodle
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 3, 2008
I didn't have Splenda so I used regular brown sugar and I also used the whole egg. I made these as mini-muffins for my son and he loved them. I will make these again.
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mimi100
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Cooking Level: Intermediate
Living In: Ottawa, Ontario, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 13, 2007
I used pumpkin in place of the bananas because it's in season right now, and these turned out great! Very moist, not too sweet-- this is a great recipe for healthy muffins!
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Kat W
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 25, 2007
These were great!! I did make a couple of changes..used 1 1/2 cups of wheat flour and used only 1/2 cup of Splenda (bananas were ripe). They turned out wonderful and I will make this recipe again.
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JODEELEE
Cooking Level: Intermediate
Home Town: Cayce, South Carolina, USA
Living In: Norfolk, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 23, 2007
I followed the recipe exactly, and they turned out great! For a moment I thought I could detect a slight Splenda aftertaste, but then I decided if it was there, it was so minute that it didn't matter. Great recipe!
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252BECKY
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 7, 2007
I absolutely loved this recipe, my son did too. I have made it several times and I even changed it to an apple version and it was still great.
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deven
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Cooking Level: Intermediate
Home Town: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 31, 2007
Hmm, it's lacking in nuts, but it's easy enough to add ½ cup walnuts or pecans or whatever. :) I didn't have any whole wheat flour, so I used all AP. I also used 1/3 cup granulated sugar instead of Splenda, a whole egg instead of two whites, and I omitted the cinnamon (allergies in the house) and replaced it with two good shakes of nutmeg. I needed more like 1/3 cup of applesauce as the batter was too dry, but they were fabulous when done! I got 12 medium-sized muffins and 12 mini-muffins, which our three-year old loves. Very good, moist, and I was able to use up three very-overripe bananas (which is why I used so much less sugar). Thanks for sharing, Bridget! I'm on a low-fat diet right now and these muffins hit the spot!
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Duckball
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Cooking Level: Intermediate
Home Town: Edmonton, Alberta, Canada
Living In: Boise, Idaho, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 23, 2007
I am diabetic and always watch what I eat and these were SO delicious! I added more bannannas and a 1/2 cup of applesauce instead of 1/4 cup because I LOVE moist bananna bread. I also made it in a small cake pan instead of as muffins, it still turned out wonderful! GREAT recipe!
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B.Fritchman
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 11, 2007
These are great if you're dieting, but if you want the real thing this isn't the recipe. I'm trying to lose a couple pounds and these diet friendly muffins hit the spot. They tasted good and satisfied my need for something sweet without the guilt. I did add 1/2 tsp. of nutmeg and a 1/2 a cup of chopped walnuts. They're very good!
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Jennette
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Cooking Level: Intermediate
Living In: Dallas, Texas, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 7, 2007
For "guilt-free" muffins these are great! For those expecting rich Starbucks banana nut muffins, keep dreaming... But these are very tasty fat-free muffins. I added chopped walnuts to the final mix, and they turned out delicious! Perfect with my morning coffee.
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Sam
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 4, 2007
Only had white flour, increased banana to 1-1/4 cups, 1/2 cup chunky applesauce. Entire family liked the taste. Paper liners hard to remove, even after waiting a day. Will use sprayed tins next time. Good enough I'm making another batch for a friend!
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GrannyIvy
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Cooking Level: Intermediate
Home Town: Leslie, Michigan, USA
Living In: Eaton Rapids, Michigan, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 29, 2007
I just tried these out and though I didn't tell my family they were low fat no sugar, they loved them! I will make these again, and will try the banana extract and less cinnamon. Thanks so much
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TAZONE38
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 16, 2007
When I run this recipe through the WW website's recipe-builder program it comes out 2 points per muffin. I tried calculating it for egg whites and Egg Beaters with added bran or no bran it always came up 2 points. And that's with no nuts. Far better than a sugar/butter/egg recipe but I don't know how others came out with 1 point per muffin.
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chellebelle
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Cooking Level: Intermediate
Living In: Olympia, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 16, 2007
These muffins are amazing! I made them without telling my husband what was in them. One bite and I knew he was very happy with the results - only then did I tell him. He said he was going to get the butter before he took a bite (he normally slathers on a thick layer on my banana bread - maybe that's not a good thing!) but he said these didn't need them. They were very moist. The only changes I made were to increase the applesause to 1/2 cup since I was a little short on the banana, 1/2 tsp. cinnamon & 1/2 tsp. of nutmeg and before baking, I sprinkled a little Splenda Brown Sugar on top of the muffins. Thank you for sharing this recipe!
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MARCIAINATL
Cooking Level: Intermediate
Home Town: Tuscola, Illinois, USA
Living In: Northville, Michigan, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 1, 2007
Not the best banana bread I've ever had, but it is the best one-point banana bread I've ever had. I agree with adding the vanilla and I used egg substitute instead of just egg whites. I will definately make this again.
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Reviewer:

MRS. SHOCKLEY
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Cooking Level: Intermediate
Living In: