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I used half wheat flour. Omitted the nuts or raisins.Added 1/4 cup coconut..Also added some leftover madarin oranges chopped and drained. Very tasty..Made 4 mini loaves and 6 muffins...

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Potluck May 08, 2006

A very moist muffin. I halved the recipe and then used my JUMBO muffin tins, and got six HUGE muffins. I think I would use a little less oil next time, maybe half the oil and substitute pineapple juice for the rest of the oil, for a little more pinapple-ie flavor. All in all, a great muffin. Keep up the good cookin', Best Teen Chef!

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Tornado Ali September 22, 2005

I would recommend!! This recipe yielded a really moist muffin, I love the pineapple. I used 2 cups reg flour and 1 cup whole wheat. Next time I will use less sugar, I like a less sweet muffin for breakfast. The pineapple w/juice and sugar combination makes a sweet muffin.

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Sophia & Maya's Mom February 21, 2011

I made these muffins awhile back when I was looking for a way to use up an acessive amount of over-ripe bananas I had in the freezer. These muffins are extremely moist and with the bananas, pineapple, and raisins they are definitely tropical tasting.

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Sherry112 January 10, 2007

Delicious muffins! We love pineapple/carrot muffins so this was a nice change! I also skipped nuts/raisins, but these still turned out wonderful and moist. I baked them at 350 and they only needed 20 mins. Thanks for sharing a great recipe!

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Breeze144 May 26, 2006
Pineapple Banana Muffins