I love the dense texture & mostly healthful ingredients ... it's not a wimpy bakery cake-like muffin, and it's a wonderful way to use overripe bananas, mushy apples, and spoiled milk. I found the muffins to be much more flavorful when eaten warm rather than when at room temperature, but that may be because I didn't use tart apples ... none on hand! I reduced the sugar, but I won't do it again. I also slightly increased the spices, and I plan to double them next time. Because I don't like gooey banana chunks, I mixed the banana with liquids, giving the batter a darker tint. Next fall I'm going to try this recipe with pumpkin instead of banana and perhaps with raisins and/or nuts.

Reviewed On: Mar. 30, 2009