Made these on 1/8/06 and loved them! I did 1/2 sugar 1/2 splenda, but will try all splenda next time as they were super moist. Easy yummy breakfast muffin.

Whole wheat banana bread muffins

2 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed bananas (3 ripe bananas)
1/4 cup raisins plus a few extra for topping
1/3 cup low-fat vanilla yogurt (I used cinnamon vanilla that our local grocery makes)
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Line muffin pan with 12 muffin cups; set aside 4 more cups, as recipe makes 16 muffins.
2. Lightly spoon flour into dry measuring cups, level with a knife. Combine with the flour, baking soda and salt, stirring with a wisk.
3. Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, 1/4 cup raisins, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed until blended.
4. Spoon batter into muffin cups. Fill cups to the top. On top of each cup, add 4-5 raisins on top in the center.
5. Bake for 20-25 minutes, depending on the type of muffin pan.