This is a fascinating article, thank you! Your test with banana bread reduced the refined sugar to 50%, but bananas themselves have sugar. Do you see a way to factor this into the calculations, or too variable? Also, I'm with one of the other commenters-- in general, I'm curious if there's anything you could do to make up for a <%50 sugar ratio, and still end up with a moist and fluffy muffin -- different baking temp, adding other moist ingredients, etc.

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