Reviewed: Jun. 25, 2009

Just made these and tried one--they are great muffins! I followed a reviewers advice and used 1/3 cup brown sugar, two whole eggs, and a whole teaspoon of cinnamon. I also added a pureed peach--I had one laying around about to go bad--and it added some extra sweetness. Use lots of blueberries so you get that delicious burst of taste in every bite. Can't wait to have another one of these good-for-you treats with a cup of coffee for my breakfast tomorrow.

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Jen W.G.

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Reviewed: Jun. 14, 2009

I just tasted these out of the oven and they are darn good considering they have no oil. I made my normal substitution of whole wheat pastry flour and EggBeaters. I also wanted to use my two large muffin pans so I increased the recipe by 50% and added some chopped fresh strawberries for the extra blueberries I would have needed. I usually sprinkle about 1/4 tsp of vanilla sugar on muffins before baking so I did this as well. The only thing I might add next time is a little salt. They were very good and I'll make them again because they are pretty much guilt-free and very easy to put together. For those who found them tough, do not overmix the batter. Whole wheat flours especially will develop gluten with too much mixing. It's best to fold the liquids into the flour with as few strokes as possible. It really makes a difference in the texture of any muffin or quickbread.

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KATSINTHEKITCHEN

Cooking Level: Expert

Home Town: Trinidad, California, USA

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Reviewed: Jun. 12, 2009

I wish I had read others' reviews before I made these. They are tough, dull and bland, totally not tasty.

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MaryT

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Reviewed: Jun. 2, 2009

This is a great starting off recipe. I too tweaked it a bit. I used 1.5 cups unbleached flour and 1/2 c w/w flour, added a 1/2 tsp salt, used 3 medium very ripe bananas. In a 1 cup measure, I cracked 2 lrg eggs, added 1/4 c veg oil and then filled to the 1 c line with milk. Mixed everything together til moist and was able to get 24 muffins. Cooked for 10 mins then rotated my pans and cooked for addt'l 10 mins. They are a touch on the bland side, but next time I will try adding a bit more sugar and cinnamon.

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NET10

Cooking Level: Expert

Home Town: Innisfail, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: May 28, 2009

These were wonderful! I increased the cinnamon to 1 tsp, did 2 eggs (instead of egg whites), and instead of blueberries I added crasins. When you pour the batter into the muffin tin the batter looks very think and kind of dry, but when the come out of the oven they are great! I love this recipe because it is relatively healthy with whole wheat flour, only 1/3 cup of brown sugar and no oil, butter or honey.

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amy

Living In: Eldersburg, Maryland, USA

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Reviewed: May 22, 2009

These are great muffins!! I was so happy to find a recipe that used all wheat flour, as I had some extra whole-wheat pastry flour that I wanted to use. I added 2 egg yolks and had to use frozen blueberries because fresh ones are so expensive here; but they turned out great! Not too sweet either, just right with a nice touch of cinnamon flavor. The recipe made exactly enough for 12 regular-sized muffins. I'll definitely make these again!

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lupusliz

Cooking Level: Intermediate

Home Town: Dover, Ohio, USA

Living In: Osaka, Osaka, Japan

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Reviewed: May 18, 2009

I followed the recipe exactly, and I thought these were pretty disappointing. My two-year-old wasn't really into them either. Seems like something is missing.

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strawberrygashes23

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Sparks, Nevada, USA

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Reviewed: May 10, 2009

Great muffins for my 1 year old.

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Heidi

Home Town: Bountiful, Utah, USA

Living In: Farmington Hills, Michigan, USA

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Reviewed: May 2, 2009

The muffins were very, very thick and bland. I would not make this recipe again.

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colby

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Reviewed: Apr. 29, 2009

Very good for a healthy muffin. Not the most flavourful but healthy none the less. It did need a splash of milk as the batter was too dry, approximately 1/3 cup is what I used.

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 27, 2009

This is an absolutely great recipe. Very easy to make, hard to mess up. I did make a couple changes to mine after reading several reviews. I used 1 cup whole wheat flour and 1 cup white flour, because the whole wheat seemed like it would be too heavy.I used 4 medium sized very ripe bananas. (This is what made it so moist and sweet)I used about 1/2 cup of splenda brown sugar blend. Sprinkled in some regular splenda sweetener. I added a little fat free milk, because the mix was a little too thick. I sprinkled just a couple semi-sweet chocolate chips, peanut butter chips, a little bit of rolled oats and sprinkled a litte bit more of splenda sweetener. These came out perfect and very tasty! I recalculated the calories and still came out not too bad. About 135 cal. each. Thanks for the recipe!!

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ciera42

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Reviewed: Mar. 24, 2009

I thought this was a good healthy muffin recipe. I did make some changes, used 4 ripe bananas, 2 eggs instead of 4 egg whites, used 1/2 cup of brown sugar instead of 1/3. Also, I used frozen blueberries. The came out moist and did rise quite a bit. I had to cook them a couple of extra minutes. I think next time I will try sprinkling them with sugar in the raw for a little more sweetness and maybe add extra blueberries.

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Suzy

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Mar. 23, 2009

Made these a couple weeks ago, to a T. Then over that weekend, and again today. Today I did not have blueberries, so I used 1/2 black berries and 1/2 strawberries. I did not think they were overly dry and they are sweet enough. A new favorite! Thank you for the recipe.

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Bryana

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Reviewed: Feb. 27, 2009

These were very good. Will try them again.

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Sara

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 17, 2009

This is a fabulous recipe! These muffins are moist and have a nice texture to them. Way to go!!!! I sprinkled oats and flax to the tops just to add a bit of extra nutrition (yum).

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Nonnie Hardy

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Reviewed: Feb. 8, 2009

Quite nice, a little on the dry side. I think I might add more banana next time.

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Liz

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

Yum! Easy and healthy! I added apple sauce and more blueberries. My 10 month old loves em!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

As directed they came out with a weird gross rubbery texture. Definitely won't make them again!

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Nicole

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Reviewed: Jan. 9, 2009

Thank you for this recipe... such a yummy and healthy combo!

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Tami

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Lake Havasu City, Arizona, USA

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Reviewed: Jan. 5, 2009

Excellent whole grain recipe! Banana adds moist texture and a lot of sweetness without the need for much sugar (unless you're palette's adjusted otherwise). I didn't have fresh blueberries, so I used frozen, thawed them out in some cold water and drained well before adding which kept them from turning to mush.

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Jenn

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Banana Blueberry Muffins

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