While I was making this, I had my doubts that it would turn out. The muffin batter was very stiff and I could barely mix all of the flour in with the wet mixture. However, after adding the mashed banana, the consistency was great, and the finished product was absolutely delicious. I made mini-muffins. My kids devoured them at breakfast and asked for more in their lunchboxes! Now that's a keeper!

Reviewed On: Dec. 5, 2007

This is an awesome recipe! What a great way to get more nutritious fruit into my kids' diets! I did use 3/4 cup of whole wheat flour instead of all white. I also increased the cinnamon to 1/2 tsp. and added a couple tablespoons of wheat germ. I also added a bit more milk so the batter wasn't quite so thick. The pancakes were absolutely delicious, and my one picky eater even ate them plain without syrup. Hooray!

Reviewed On: Sep. 3, 2005

I love this recipe! It is my standard cupcake recipe anytime I need to bring a dessert to an event because it gives such a big payoff for so little work. Plus, it's versatile! I have followed the recipe to the letter and had great results, but I've also done different chip and frosting combinations, too: peanut butter chips with peanut butter frosting, mint chocolate chips with mint chocolate frosting. They're all great! As stated previously, this recipe really makes at least 24 cupcakes. And I usually put double the filling in the cupcake and it turns out great. Even with the doubling, I usually still have filling leftover, so I follow one reviewer's advice and put it in mini muffin tins and bake so I have several mini cheesecakes. Thanks for a definite keeper recipe!

Reviewed On: Aug. 6, 2005