Reviewed: Oct. 27, 2004

these were absolutely delicious. my 2 year old daughter devoured 4 of them all by herself! i will definately make these again. thanks for sharing.

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Amy V.

Cooking Level: Intermediate

Home Town: Albany, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 19, 2004

Very good. not too sweet. The kids loved it and we'll be making it regularly.

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SUNNI-ONE

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Greensburg, Indiana, USA

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Reviewed: Sep. 27, 2004

best ever cupcakes - they're a hit and keep moist for days -

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LILLELI

Cooking Level: Expert

Living In: Esbjerg, Syddanmark, Denmark

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Reviewed: Aug. 17, 2004

Substituted yogurt for the buttermilk, since I didn't have any on hand. These bake up like a cupcake, but have a muffin consistency. And they have the best flavor of any banana bread recipe I've ever tasted.

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TNPFAFF

Cooking Level: Expert

Home Town: Fairbury, Nebraska, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 8, 2004

I have made this recipe 3 times...each time craving a banana apple combo. I was not really impressed any of the times. The last time i made it i did sub. 1 c of wheat flour for one of the all purp. flour cups. Also i topped it with cream cheese frosting which made it much better.

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k. treat

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Sarasota, Florida, USA

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Reviewed: Aug. 3, 2003

I would give it 5 stars if only it would have tasted more like bananas and apples. They were very good and moist, but very bland. I expected them to taste more like the name suggests. I used both chopped and grated apples.

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BAYLENE421

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Reviewed: Jul. 7, 2003

I followed the recipe as written & did not care for these cupcakes. They were heavy plus, the spices and sugar were not enough for my taste. Need to fill cupcakes about 2/3 or to the top to get a nice "dome shape". Sorry, but I won't be making these again.

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BLUESILVERGOLD

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Reviewed: Jun. 30, 2003

Very moist and good. I cut the apples into chunks and increased the cinnamon to 1 tsp and added 1 tsp of baking powder. They were really good.

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wife of taxman

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Reviewed: Jun. 28, 2003

This recipe ROCKS!! Followed everything on the recipe except the number of apples used because the apples I used were small pommes apples so I used 3 instead of 2. Also, I think the muffin cups can be filled 2/3 full instead of half. I don't cook much but this recipe was very easy to make and reeeaaaaly delicious. THANK YOU SO MUCH Barbara!

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Doria

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Reviewed: Jun. 6, 2003

This is the best Banana muffin I've made yet!!! But I did make some changes: 1.I added 1/2 tsp. baking powder, 2.substituted fat-free yogurt for buttermilk (because I didn't have any), 3.Chopped the apples, 4.I added 1/8 cup sugar to separated egg whites and whipped it till it formed soft peaks. The step 4 made the muffins INCREDIBLY moist and DELICIOUS!!! Thanks for this wonderful recipe!!!

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MILADA

Cooking Level: Expert

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Reviewed: Apr. 1, 2003

These were pretty good. I guess I was expecting more from all the other reviews. My kids liked them. Next time I'll fill the muffin cups more. Mine didn't seem to rise much. Good way to use up those bananas.

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REA173

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Reviewed: Mar. 30, 2003

These are much more like muffins and the are absolutely delicious! I made some changes - I didn't have any buttermilk so just omitted totally, used 1 c. white and 1 c. whole wheat flour, subsituted the shortening with applesauce, and used 4 bananas (they were going bad). I also used a strusel topping per other reviews. It makes a lot and even after 5 days they were still moist! I will try freezing some next time - will make again soon - as I have some bananas getting over ripe.

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MICHELE B

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Reviewed: Mar. 19, 2003

this recipe was delicious! I used applesauce in place of half the butter, brown sugar for some of the white sugar, and yogurt instead of buttermilk! my family loved the resuts, and these are requested often!

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SPANISHFRENCH

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Reviewed: Mar. 2, 2003

I made this into two loaves of bread - and all my co-workers went "bananas" for it! Very moist and tasty - the bananas are not as overpowering as you expect them to be. Next time I'll try adding a streusel topping for a little variety.

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Sweet Dolly

Cooking Level: Expert

Home Town: Warrenville, Illinois, USA

Living In: Lockport, Illinois, USA

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Reviewed: Feb. 27, 2003

Great breakfast cupcakes b/c they are more of a muffin with milk or orange juice in the morning and im ready to go

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PERSON40

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Reviewed: Feb. 25, 2003

This really is the BEST banana muffin recipe I've found. I've made banana muffins for over 15yrs now, and tried many recipes, but this is my families favorite. I chopped the apples like other people mentioned, as well as adding raisins. Fabulous! Two Thumbs Up!

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Littldot

Cooking Level: Expert

Home Town: Hardisty, Alberta, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Feb. 6, 2003

If you haven't tried this recipe, do yourself and everyone around you a favor, make it. This is definitely a "Five Star", "the Best!" I absolutely "loved" this recipe and so did my husband and his co-workers! The taste was sooooo good and it was super moist. I doubled the recipe and made a two-layer 9-inch cake and 12 cupcakes. I took the time to read a lot of the reviews and diced my apples instead of shredding them. You could taste both the banana and apple, what a wonderful combination! This will be one of my special recipes that will be made often. Thank you for sharing! :-)

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NICKELETTE

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Reviewed: Feb. 5, 2003

Wonderful! Fluffy and soft - even my one-year old could eat them by herself! I used cake flour instead of all-purpose cos the cake flour I get around here has lower gluten content and the cupcakes were really light! I also reduced the temperature to 350F and they were done in 17 mins - people who have wildly varying ovens should start watching the cakes at around 15 mins. Chopping the apples gave the cakes a wonderful bite. Thanks for sharing Barbara! At first I thought 24 cupcakes would be too many for my small family but they disappeared as soon as they were cooled.

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POOH_KORNER

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Reviewed: Feb. 3, 2003

So yummy! I used 5 little macintosh apples and 1 ripe banana. I put the apple into a blender so the muffins had lots of flavour with little bits of apples instead of chunks. I sprinkled the muffins with 5 tbsp of sugar, 2 tbsp of flour, 1 tbsp butter adn a dash of cinnamon.

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ANNA55

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Reviewed: Jan. 27, 2003

This is absolutely the best muffin I have ever made and my family proves that out since they disappear as quickly as I make them! Since I cannot have white sugar, I use Splenda and double the recipe to make 24 nice size muffins. I took the advice of others and chopped rather than shredded the apples which gives them a nice texture. Thanks Barbara!

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Lainie

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Apple Banana Cupcakes

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