I have always wanted use applesauce and bananas in a recipe (they are SO much healthier) instead of oil; but I have been a little hesitant to try. When I made this recipe, I was pleasantly surprised to see that the batter was consistent and did not contain excess flour or other ingredients. And before I go on, these suckers rise very fast, so don’t be disappointed if your muffin tin is not completely full to the top, for within 20 minutes of baking, they are all ready there. They smell so good in the oven; it makes you want to gobble them up before they are even done cooking. These muffins were really good EXCEPT THERE WAS ONE BIG PROBLEM: THE MUFFIN DID NOT COOK ALL OF THE WAY OR SOMETHING BECAUSE WHEN I WENT TO TAKE THE MUFFIN WRAPPER OFF, THE MUFFIN LITERALLY STUCK TO IT, IT WAS LIKE THE ONLY THING YOU COULD EAT WAS THE TOP (unless you wanted to eat the wrapper!)This is how I modified the recipe. Based on other reviews I used only what is listed below:
¾ cup all purpose flour
¼ cup Splenda
1 egg (whole)
2 bananas (medium sized)
1 4oz cup of unsweetened applesauce
½ tsp of both almond and vanilla extract
½ tsp of baking powder and baking soda
Cinnamon
Nutmeg
I followed the original recipe and mixed the flour, sugar, baking powder and soda, cinnamon, nutmeg (dash or two of each), and almond and vanilla extract. I then added the bananas, applesauce, and finally the egg. The applesauce work
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