I've been making muffins for quick weekday breakfasts for years now and was looking for something new. These muffins are great! I wasn't sure about the ginger at first. This may sound strange, especially since there is no butter in this recipe, but the mixture of ingredients comes together to give the muffins a rich, deep, almost buttery flavor. I followed the recipe exactly, and the muffins did seem a little dry at first. (If we were to eat them the day they were made, I'd probably add 2 tablespoons unsweetened applesauce, for more moisture.) I tend to refrigerate the muffins, and we eat them over the course of a week. This works really well, since this gives the spices a chance to develop depth of flavor, and the moisture of the bananas develops as well. This is a great recipe!

Reviewed On: Jul. 16, 2009

I made these for the first time a few weeks ago. I didn't melt the butter, and actually mixed the sugars into it while it was cold. I made sure to beat the sugar/ butter mix for about 5 minutes. (I didn't have to chill the dough before baking.) I followed the rest of the recipe as written. The cookies taste like cookie shop cookies. They are the best I've ever made, and the recipe is so easy! I gave these to my kids' teachers on the last day of school, half a dozen for each, packaged in a 1/2 gallon Chinese take-out container. They got rave reviews, as they have each time I've made them since.

Reviewed On: Jun. 19, 2009

I made these exactly as the recipe describes. I used Hershey's Special Dark Cocoa. These cookies are divine, full of flavor, with a perfect gooey inside and crisp outside.

Reviewed On: May 30, 2009