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Low-Fat Pineapple-Banana and Raisin Muffins

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“These muffins are very moist because of the pineapple chunks and banana. I used Pineapple Banana Loaf as a base, and made a LOT of substitutions so I figured I'd go ahead and post this! Thanks Katherine in Alberta for a good base recipe for me.”
READY IN:
35mins
SERVES:
21
YIELD:
21 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all dry ingredients.
  2. Beat together remaining ingredients in a large bowl until well blended.
  3. Add dry ingredients to wet, stirring until just combined.
  4. Spoon into greased muffins cups, filling them until almost full.
  5. Bake at 350 for 20 minutes.

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