Reviewed: Jan. 14, 2009

These are very good! I used 1 c. white flour and 1 c. wheat flour and substituted 1/3 c. of applesauce for half of the shortening...and they still turned out excellent!

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JJ

Cooking Level: Expert

Home Town: Paullina, Iowa, USA

Living In: Sutherland, Iowa, USA

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Reviewed: Jan. 2, 2009

Used 1 tbsp cinnamon, 1/2 tsp clove & 1% milk instead & still yummy & moist. Frosted w/Brown Sugar Frosting (where I used molasses instead of corn syrup) Very easy. I used 25 min cook time on smallish muffins which was perfect.

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Emme

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

Living In: Mechanicsburg, Pennsylvania, USA

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Reviewed: Jan. 1, 2009

Very good. More like a breakfast muffin than a cupcake.

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ldivasta

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Reviewed: Jan. 1, 2009

Perfect!!! I chopped the apples because I was short on time and they turned out great. They were deliciously moist and easy to prepare. They freeze beautifully. I will make these again very soon!

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ThaChocolateDiva

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Reviewed: Nov. 16, 2008

AWESOME! Only thing different was that I reduced the sugar a bit but upped the bananas. You just gotta try this recipe. I know I will be making this time and again. Thanks a million Barbara!

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Aries1879

Cooking Level: Beginning

Living In: Ipoh, Perak, Malaysia

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Reviewed: Nov. 6, 2008

I took the suggestions of other reviewers and substituted the shortening with vegetable oil and I diced 2 apples rather than shredding them for more apple flavor. It definitely helped otherwise you wouldn't really taste it so much. I used two 12-muffin muffin pans. One pan was slightly burned and the other one was fine, reason being, I did not grease one of the pans enough. Please note to grease the bottom of muffin cups well or else they will definitely burn!

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wtang

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Reviewed: Oct. 26, 2008

Definitely muffins in my book, but delicious ones! I used Smart Balance instead of shortening and whole wheat flour instead of white. I also subbed some brown sugar for white sugar, since this recipe really seemed like it should be in there! These are really good. I am glad I got the baking bug tonight!

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Kalnems

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 21, 2008

These were great everyone one loved them!! I made them mini cupcakes!!

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erikagee

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Oct. 18, 2008

These were good. Muffin or Cupcake Hmmmm I drizzled with cinnamon glaze and said they were muffins.

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Cindy Baker

Cooking Level: Expert

Home Town: Waltham, Massachusetts, USA

Living In: Dracut, Massachusetts, USA

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Reviewed: Oct. 8, 2008

These muffins were very moist and tender. I did use a bit of canola oil mixed with applesauce to lighten it up. Very tasty.

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YUMMYNUMMY

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Reviewed: Oct. 5, 2008

mmm, these are really good. the texture is great and they look beautiful. for some reason even though the tops were perfect, the bottoms were a bit burnt, but I think that's my oven. great recipe!

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djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

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Reviewed: Oct. 1, 2008

Worthy of 4.5 stars. Neither of the fruits outshined the other. A delicate combination. I doubled the recipe. Did not add all the sugar. Used low fat vanilla yogurt as suggested by another reviewer and used canola oil instead of the shortening. Thanks for the post

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Bonnie Duarte

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Candia, New Hampshire, USA

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Reviewed: Sep. 19, 2008

Great recipe! Just the ticket for browning bananas and apples ready for applesauce. I subbed half of the oil for applesauce I made with some of the apples. I also chopped the apples coarsely like other reviewers and they turned out as yummy soft morsels in the muffins. I left out the nuts as my son is allergic (too bad, I bet walnuts would be fantastic in this recipe!) I thought about making a cream cheese frosting to drizzle on top (like other reviewers did) but once I tried them out of the oven, I decided they are really too good without it. Would be great with icing if taking somewhere for a sweet treat though! I doubled the recipe (using 4 bananas and 5 small apples) and it turned out 2.5 dozen regular sized muffins and 2 dozen mini-muffins. I am freezing some to pop out individually for snacks and breakfast. Next time I might make with whole wheat flour or add some wheat germ or something to make a bit healthier yet!

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Christine A

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Rockford, Michigan, USA

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Reviewed: Sep. 19, 2008

Very tasty.

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TRF1111

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Reviewed: Sep. 14, 2008

I love, love, love this recipe and so does my family. I do however make a few changes. I use half the sugar, half the oil and add applesauce!!! Sometimes I add raisins, shredded carrots, or zuchini. I add on or all of them to give my two year old an extra serving of fruits and/or veggies. I have also melted a couple of dark chocolate squares and gave them a little chocolate flavor!!! All the children and mommies in my sons playgroup rave about these...I will continue to repeat this one!!!

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Hannah

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Sep. 1, 2008

My family absolutely loves this recipe! We made no changes to the basic recipe but we frost them with a penuche frosting from an old Betty Crocker cookbook. Excellent and a hit with everyone who has tried them. Thanks for sharing the recipe.

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Spoons

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Reviewed: Aug. 20, 2008

Good cupcakes and I don't have to feel too guilty about eating them. I used the Vanilla Glaze (altered due to typos) recipe from this site to top the cupcakes.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 19, 2008

I used chopped apples like many suggested. These are moist and delicious. I made 24 mini cupcakes and 12 regular size. I baked the minis for about 14 minutes, they looked slightly over cooked, but don't taste like it. I baked the regulars for 20 min. and they also look overdone. I added a tad extra flour because I live at an elevation of 6500'.

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COURT813

Cooking Level: Intermediate

Home Town: Greenfield, Indiana, USA

Living In: Vernal, Utah, USA

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Reviewed: Aug. 13, 2008

great recipe (moist, delicious!), but they taste more like banana bread muffins than cupcakes, so i just put a little butter on top right before eating. i tried cream cheese frosting as suggested, but it didn't seem to fit the recipe. put some in the freezer and they warmed up nicely (maybe even better than they were originally)... like one reviewer suggested, i subbed oil for butter. i also froze some of these for later. however, we couldn't wait for them to thaw. they were delicious when frozen, as well. perhaps a good summer treat. :)

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Jennifer

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Jul. 23, 2008

definitely more of a muffin, but one of the better muffin's i've ever made! i doubled the cinnamon to give it a kick, subbed in oil and added a splash of apple juice, perfect! also, i finely chopped the fruit

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