Reviewed: Mar. 6, 2013

Yum Yum! I made this when I had both brown bananas and apples that were going bad. I used Canola Oil instead of shortening and Yogurt Drink instead of buttermilk (because that's what I had :) ) and I loved it. I omitted the icing and had thme for breakfast - what a treat!

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Reviewer:

nanas_

Cooking Level: Intermediate

Reviewed: Feb. 2, 2013

Followed recipe exactly and cooked muffins for only 16 minutes. BURNED I think 375 is too hot for this recipe. I will try next time at 350 or even 325. Bottoms were burned and cake was not quite done

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Reviewer:

Kayjo

Reviewed: Dec. 14, 2012

~i made this for my kids and fiance, they loved it! i did too, couldn't stop eating it while cooling it down! :P i used veg oil instead of shortening and chopped the apple instead of shredding it, made it more crunchy.

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Reviewer:

hunnyella

Reviewed: Nov. 7, 2012

This recipe tastes great, except i didn't have eggs or sugar. So i used brown sugar instead and I have a egg re placer powder that worked too. thanks for the recipe. I also added a brown sugar, cinnamon and margarine topping. It added a good crunch to the muffin.

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Reviewer:

Honey pot/ Alexia-Rose

Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

Living In: New Liskeard, Ontario, Canada

Reviewed: Oct. 30, 2012

I just finished making the "muffins". I did not change the recipe other than I don't use shortening, I used oil (cut back a little) and added chopped walnuts and crasins. They don't raise much so you can fill the muffin tins a little higher than normal.I shredded the apple since that seems to be a discussion point and didn't top them with anything. Overall, they are pretty good and will be my breakfast muffins this week for work. I will make again.

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Reviewer:

Paulette

Cooking Level: Expert

Home Town: Clarkston, Michigan, USA

Living In: Yale, Michigan, USA

Reviewed: Oct. 15, 2012

So good! I only made a few changes: brown sugar for the white, applesauce for the shortening, and almond milk and vinegar because I didn't have buttermilk.

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Reviewer:

dlc4

Reviewed: Oct. 14, 2012

These were delicious! I will make these again.

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Reviewer:

jordant

Reviewed: Oct. 5, 2012

Awesome! I used white vinegar and milk to subsitute buttermilk. One tbsp of vinegar and top up with milk till 1 cup. Leave it to stand for awhile and you'll get 1 cup of buttermilk. Tasted awesome too! (:

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Reviewer:

Yumz

Reviewed: Sep. 28, 2012

Excellent

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Reviewer:

mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

Reviewed: Sep. 12, 2012

I loved this recipe! I made some of the changes people recommended, but only out of necessity. I didn't have buttermilk so I swapped it for apples sauce (4 oz.), I didn't have shortening so I swapped it for canola oil (same measurements). I also added an extra banana, but only because it was use it or lose it time! I added nuts to the top of a few to offer a variety to my family. And, lastly, instead of making small muffins, I used a large muffin pan and filled them up which made large brimming muffins. DELICIOUS! No icing on top so my kids ate them for breakfast. Not a bad way to start the day!

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