The day I baked these, my rating would have been 3 stars. The muffins had good flavor, but had that typical applesauce-low fat rubbery texture. My changes were 2X the cinnamon, adding 4 Tbsp ground flax seed, only 1/2 tsp salt, and cranberries instead of chocolate chips. However, I put the muffins in a tightly-sealed container, and WOW, the next couple of days, the muffins became WAY better in taste and texture. Nice and moist, with no rubbery texture. Worth waiting for!

Reviewed On: Dec. 10, 2011

OK, had a load of dead bananas in the freezer. Needed to warm up the house because of the nasty cold rainy autumn day. Chose this recipe because of the great reviews, but was skeptical due to the rather simple recipe. WRONG!!! Did make changes as suggested in reviews: added vanilla (1t), cinnamon (1t), cloves, nutmeg, ginger (1/4t each), and added 1/4 cup milled flax seed just because I had it and needed to find something to put it in. Also used canola oil, as per reviews. This recipe made 12 lovely muffins, not 10, but that may have been due to pan sizes. Also, it is good to add extra cinnamon to topping (1/2 t) and when adding the topping, press it into the batter a bit. Otherwise, it tends to fall off. A lovely muffin, will make it many times in the future!! Thanks for the posting!

Reviewed On: Oct. 1, 2011

This is fabulous. Even broccoli-haters loved it at the pot-luck picnic. I blanched my broccoli first, since that cleans it up a bit and makes it more tender. Used part LF sour cream and LF mayo along with white wine vinegar. Used a mixture of dried berries/cherries, and tossed in a can of drained chopped water chestnuts. Also, tried it with chopped cashews, but would recommend toasting them first, since they kinda disappeared into the salad. Thanks for the posting!!

Reviewed On: Jul. 13, 2011