Reviewed: May 11, 2008

The batter to these muffins was more like bread dough. After baking them my suspicion was correct. This recipe would make a great loaf of bread. Not a good muffin.

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Sam84jo

Cooking Level: Intermediate

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Reviewed: May 9, 2008

Good recipe to adjust per preferences / ingredients on hand. As far as "healthy muffins" go, they are moist. I used 1c unbleached flour and 1c whole wheat flour; added about 1/3c agave syrup (to add a bit of sweetness and extra liquid per others' comments); used 2 whole eggs rather than 4 egg whites; and raisins instead of blueberries for added texture. I think they came out really well- 16 minutes perfect cooking time. If you are looking for a healthier muffin, this is a great recipe to try.

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LISAJMU123

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 24, 2008

This was a pretty good recipe. I did take advise from others and added skim milk, more cinnimon, used just 2 egg whites, added a little nutmeg. I also added 1/2 cup of walnuts because my family likes them. I also used splenda instead of the sugar. They turned out quite moist. Thank You

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PATTY

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Reviewed: Mar. 11, 2008

I made these last night, added an extra banana & a little nutmeg, and had to cook them about twice as long, but they turned out good! They're a little bland, but not bad! I think I'll make them again but add a lil' sweetener of some kind ;-) Thank you!

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marek

Cooking Level: Beginning

Home Town: Vancouver, British Columbia, Canada

Living In: Portland, Oregon, USA

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Reviewed: Mar. 7, 2008

these turned out great for a healthy muffin. I love trying healthy baking recipes but they usually turn out inedible. These turned out moist and yummy!

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Sam

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Mar. 2, 2008

These were OKAY. For some reason mine weren't so much fluffy as they were little rocks. I followed the recipe exactly, maybe it was my flour brand or something. Anyways, if you are looking for healthy these aren't too bad in terms of taste.

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DentalCook

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2008

These are great muffins for the family, my mum simply love it when i made it and adding the fact that it's healthy but i still can't get the satisfaction from the others for they thought of the muffin a little bit dry. Might be the fact that it's made out of whole wheat. From the other's review, will next time add a little milk to make it softer. This is an amazing recipe, please try it! (^^)

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missmmg

Cooking Level: Beginning

Living In: Petaling Jaya, Selangor, Malaysia

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Reviewed: Jan. 16, 2008

These were good. I added a bit more vanilla and a little more sugar. I used about two cups of over ripe bananas from my freezer which sweetened them up. I didn't have any blueberries which is why I added the extra banana. They were good. They were a little thick so I added a bit of water to the batter. I'll make them again for sure. I'm doing weight watchers and each muffin was 2 pts.

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TTomeo

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Reviewed: Sep. 1, 2007

I made these for breakfast. My 5 year old did not like the blueberries. I used 3 whole eggs and 1/2 whole wheat and 1/2 unbleached flour, and a drop of milk to make the batter a bit creamier. Next time I will use more bannanas (I used 2 1/2-not enough.) The bluberries make it sweet. This is a healthy alternative to traditional bannana muffins I have made in the past with butter and sugar.

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MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Clinton, Connecticut, USA

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Reviewed: Aug. 22, 2007

I don't know if reading the reviews before I made these would have stopped me, but I did not care for these. They were way too dry, not flavorful at all, and a sad waste of handpicked blueberries from my yard. I'm not going to bother to try again, but if I did, I'd add butter or something to make the insides moist. Skip this one!!

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y.c.

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Reviewed: Aug. 18, 2007

Great as is.

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Daddy Cookie

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Reviewed: Aug. 6, 2007

this is a WONDERFUL recipe! the whole wheat flour gives a great texture & the brown sugar and banana give the perfect sweetness along with the perfect taste of cinnamon. you should DEFINITELY try this recipe.

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chefbrown

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Reviewed: Jun. 27, 2007

I thought they turned out great. I added more vanilla and cinnamon, and I also mixed in 1 cup of white sugar. My husband thought they were a little thick, so next time I will add a little milk to make them thinner.

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Amber

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Reviewed: Jun. 5, 2007

I followed the recipe exactly except for using frozen instead of fresh blueberries. I thought these turned out well, they make a good breakfast. They aren't the tastiest muffins ever but thats the trade-off for the healthy ingredients, low suger, and low fat.

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kylie's mom

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

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Reviewed: May 22, 2007

I was almost out of cinnamon so I didn't put in as much as called for...usually I use extra, but I did add extra vanilla. I didn't have fresh blueberries so I added frozen and this was a really good muffin. My out of town guests really enjoyed them.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: May 20, 2007

This recipe was perfect! I used four overly ripe bananas that I had stored in the freezer and threw in some extra blueberries. I also used the splenda blend of brown sugar. These came out extremely moist and delicious! I will definitely make these muffins again!

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Ang

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Reviewed: Feb. 23, 2007

Surprisingly good!It fit my craving and severe lack of ingredients-- no butter or oil, no applesauce to sub. I had no blueberries so I cut up a can of dark sweet cherries (which turned them blue!) and I used 3 whole eggs and 1/2whole wheat, 1/2 regular flour. Didn't measure the bananas, just mashed up 3 of them. Added a handful of chocolate chips and a crunchy topping of granola cereal with some extra sugar and cinnamon. Delicious!! Especially when warm!

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BettyScoop

Cooking Level: Beginning

Home Town: Rocky River, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 21, 2007

These were very good. For once s recipe accualy made the amount it said it would! I used frozen blueberries, althoughg I think fresh would be deffenitly better. I followed the recipe except I added a little milk because the batter was tooo thick but next time I would but a little bit of brown suger on the tops before I put them in the oven. This recipe would be good for a teen trying to make muffins.

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RJALLMON

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Reviewed: Feb. 18, 2007

There is something defiantly missing form this recipe! I added butter milk just so I could combine the ingredients. They came out okay with the milk. I gave the recipe a 1 because it was incorrect. I won’t make these again.

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Nina

Cooking Level: Beginning

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Reviewed: Feb. 10, 2007

I was looking for anything to use my bananas and blueberries in and decided on this. Took tips from reviews and did make a few changes, but in the end came out good. I'm sure I had more blueberries, bananas, cinnmon, and vanilla than called for. Did the half wheat half white flour, and only had three eggs so did two whites and one whole. When mixed up it was too thick so added about 1/3 whole milk. Sprinkled the top with raw sugar- looks and tastes better for garnishing! It does taste healthy, but the sugar and extra berries saved it. Thinking served with butter and jam it would be more delectable.

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