Reviewed: Nov. 19, 2009

Pretty good but still need a little tweaking. I added an extra tsp. of vanilla, 1/2 c. applesauce, 1/4 cup milk and sprinkled cinnamon sugar on top before baking. I will make again, but I think I'll add an extra banana next time.

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tamela318

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Reviewed: Oct. 30, 2009

good muffins. I used white flour, and added 1/4 cup milk and 2 eggs instead of whites. I topped with 1/3 cup nuts, 1/3 cup brown sugard and 1/2 teaspoon of cinnamon. I also added extra blueberries. I will make this again.

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Marie Stape

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Reviewed: Oct. 8, 2009

These are DELICIOUS! i modified the recipe a bit, per recommendations below... I don't like to measure exactly soooo aside from the eggs, my substitutions are approximations: 2 egg whites and one whole egg, split the flour 1/2 wheat and 1/2 white, added a dash of salt, added 1/4 C. unsweet applesauce and 1/4 - 1/3 C light soy milk, and i used frozen blueberries, probably more than called for! I rinsed the berries in warm water to get some ice off them, then tossed them with maybe a Tbs of flour before folding them into the batter. I only had 3 almost over-ripe bananas but it worked well, also used 1/3 C PACKED dark brown sugar. After pouring to the muffin pan, I sprinkled a little Demerara cane sugar on top of each. They cooked quickly and rose really well so don't over-fill muffin pan! GREAT flavor, moist, perfect with a little bit of butter while still warm =)

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Katrini =)

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Reviewed: Sep. 16, 2009

Ok muffins, lacked some flavor, and didn't rise very well. If I were to do these again, I would add about 1/4 to 1/2 teaspoon of salt. I could be wrong, but I don't see the need for the baking soda, since there are very few acid producing ingredients in the recipe (perhaps this might have contributed to a lack of sufficient rising). You may get better rising results by eliminating the baking soda altogether.

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johnsjets

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Reviewed: Sep. 12, 2009

I might try using 1/2 wheat 1/2 white flour next time. I added both milk and oil to try and get the batter a bit thinner. I also used muffin cup liners and 1/4 of the muffin sticks to them. I guess they were OK but not a fav for sure.

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Beth Higgins

Home Town: Rosemount, Minnesota, USA

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Reviewed: Sep. 8, 2009

These are surprisingly yummy, considering all the ingredients are wholesome, healthy ones. No, they're not chocolate cupcakes, but my kids and I eat them up! I've made these 4 or 5 times now and I follow the recipe exactly. They freeze well too.

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POLAR BEAR

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

It was alright. The kids ate it, my husbend and I where not to happy about it.

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Mamagideon

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Reviewed: Aug. 22, 2009

For all you recipe-purists out there, don't hate me.. but I made about a million changes to this recipe. Used AP flour (that's all I had), 2 tsp cinnamon, 1/3 cup ground flaxseed, 1/3 cup rolled oats, 4 medium bananas, 3/4 cup soymilk, 3T applesauce, 2 whole eggs + 1 egg white, and 2 cups fresh blueberries. I also added a not-so-healthy streusel to the tops of the muffins consisting of 1/2 c flour, 1/2 c brown sugar, 4T butter, 1/4 c granola, 1/4 c rolled oats. Baked at 335 for 16 minutes. The result was a moist, slightly sweet muffin with a sinfully delightful crunch topping. YUMMMMM. The only problem is that the muffin sticks to the paper liner and you lose a lot of it when eating it. I don't know how to avoid that. I'll probably use this recipe a lot for a fairly simple and healthy way to use leftover bananas- plus you can sub the blueberries for a variety other fruits.

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Sara

Cooking Level: Intermediate

Home Town: Kailua, Hawaii, USA

Living In: San Jose, California, USA

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Reviewed: Aug. 21, 2009

not much flavor, needs salt maybe some dried cranberrys for a tart flavor, won't be making again unless I ALTER the recipe...

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Nichele

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Reviewed: Aug. 11, 2009

They are an alright muffin. My husband and I don't mind them but my kids won't touch them. I changed three things; I used half whole wheat and half all purpose flour, added a few chocolate chips and I added some vanilla yogurt for flavor. I don't think I'll be making these again.

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Cinnagirl

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Reviewed: Aug. 4, 2009

I MADE A DOZEN OF THESE, USED ALL PURPOSE FLOUR INSTEAD OF WHEAT, DIDN'T CHANGE ANYTHING ELSE. TURNED OUT WONDERFUL. WILL MAKE AGAIN.

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V29578

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Reviewed: Aug. 2, 2009

My 4-1/2 year old son helped me make these and it went great! Both of us and my hubby just loved these. My husband likes breads, cakes, muffins but is not a big sweets fan so these are right up his alley with most of the sugar coming from the fruit itself. I mostly followed the recipe only making the change of using whole eggs instead of whites, and even then I added a couple more eggs to the mix because it seemed the dough was a bit toooo thick when we went to put it in the pan. I have heard that cooking with wheat flour can make cakes/breads more dense and less fluffy so that might be why. The only other change I made is sprinkling some granola cereal and cinnamon on the very tops of the muffins before baking, and I made a double batch which made about two-three dozen depending on how full you filled the cups of the pan. Excellent recipe and will use it many more times in the future!!! Thanks!

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froggiesl

Cooking Level: Intermediate

Home Town: Spanaway, Washington, USA

Living In: Vacaville, California, USA

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Reviewed: Aug. 2, 2009

I took some other reviewers' advice and sprinkled sugar on top. I also added about a tablespoon (or 2 maybe) of milk so the batter wouldn't be so thick. These were good, but not great. I will increase the sugar next time because they weren't sweet.

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Susan J.

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Reviewed: Jul. 15, 2009

These tasted wonderful! The only change I made was to use half white flour and half whole wheat, so they turned out less dense. The banana made the muffins moist, and everyone loved them! I will make these again!

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curlyQ

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Reviewed: Jul. 14, 2009

These are so-so. I used 2 whole eggs and regular flour as a substitute. You can't really taste the banana flavor too much--just tastes kind of bland. Won't be making this one again.

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k

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2009

After I finished making the batter I had to add a little splash of milk to losen it up a bit. It needed more of a banana flavor and they were a little to dry for me. Just an okay muffin.

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bp

Cooking Level: Expert

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Reviewed: Jul. 8, 2009

These muffins turned out very dense for me. The batter looked really thick as I was mixing it, and I had to add 2 T. oil to get it to come together...they were okay, but lacked overall flavor. They still taste okay, just not great.

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Peace69

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Reviewed: Jul. 6, 2009

I just HAD to review these. With very few adjustments, the were phenomenal. I had to stop myself from eating the whole batch. I was very skeptical that any muffin could taste good without oil or butter. This recipe proves that a healthful option is available without compromising taste or texture. The minor modifications I made: Used one whole egg with two whites; used raw turbinado sugar instead of brown sugar; used half white whole wheat (King Arthur) and half all purpose four; used double the cinnamon (and probably a bit more banana); added about 1/4 cup buttermilk because the batter was a bit dry. Absolutely delicious. Thanks for a great recipe!

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Lisa C

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

I loved these! I made a few alterations that I think made them even tastier. I added an extra banana, some extra blueberries and extra cinnamon. I used two whole eggs and a little bit of extra sugar. I also had some peaches on hand that needed used so I chopped them up really small and threw them in . I added a little bit of heavy whipping cream because the batter was thicker than I thought it should be. My husband even liked these and he is not much for muffins.

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Bethel05

Cooking Level: Intermediate

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Reviewed: Jul. 2, 2009

These were really good! I took others suggestions and ended up using 2 whole eggs and extra cinnamon. I also used the Splenda Brown Sugar and they came out great. My little guys loved them too. Healthy and delicious!

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