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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ECCOXILE

Cooking Level: Beginning

Home Town: Saint Paul, Minnesota, USA

Living In: Sarasota, Florida, USA

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Reviewed: Jan. 7, 2007

The reason I am giving this 5 stars is that I love the fact it is a healthy muffin recipe. I exchanged the brown sugar for about a 1/4 c. brown sugar splenda blend and also added some extra fiber to the muffins. My husband LOVES them and I will continue to share these when family comes to visit. Thanks for a great recipe!

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HogFan23

Cooking Level: Intermediate

Living In: Conway, Arkansas, USA

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Reviewed: Nov. 19, 2006

I did not like these muffins. I added some milk, but they were not good.

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debra

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Reviewed: Oct. 8, 2006

This was a great recipe to start with, but I took the cue from others' reviews and added a little to suit my taste. I used whole eggs, and added about a 1/2 cup extra banana, also two extra egg whites to stop them from being so dense. Instead of using all flour, I used 1 1/4 cup of wheat flour and about a cup of oatbran/flax meal. I also added walnut meal and almond meal for an extra nutritious punch. This made a great breakfast muffin and a good energy snack! Oh, and more cinnamon and vanilla!

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mermaidstorm

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Reviewed: Oct. 6, 2006

Used to bake/cook a bunch. Been on the road for 5 years. Now I'm off, decided to try this receipe. Changed almost everything, throwed in a big spoon sour cream, then 1/3 C vanilla yogurt, used whole eggs. Everything cept the eggs, blueberries and yogurt was stuff I had from when I went on the road. Filled liners 3/4 full, baked 350 for 20 minutes. Not half bad. . .next time I'll leave out the sour cream and use more cinnamon. Maybe try alittle more yogurt. With the original recipe my batter was too dry, need to throw something in there to make it alittle more liquid. Maybe alittle pudding in the mix would work. It's a great start recipe and you can do anything you want to it and it will only get better. Cheers, OTRPU

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OTRPU

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Reviewed: Sep. 13, 2006

They were waaaayyyy too dry and just plain gross!

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Brooklyn

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Reviewed: Sep. 10, 2006

Wonderful! My 5 and 3 year olds loved this, as well. We used 2 whole eggs instead of only whites, and added a bit more banana and cinnamon. We sprinkled a tiny bit of cinnamon-sugar on top and it was great! Thanks!

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Laurel

Cooking Level: Beginning

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Reviewed: Aug. 22, 2006

Taste really good for how healthy they are!

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Andrea

Cooking Level: Beginning

Home Town: Clawson, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Aug. 11, 2006

I really liked these muffins. I did make a few subtle changes. I increased the amnt of cinnamon, used egg beaters instead of egg whites and added blackberries in replace of blueberries. Yes, the muffins are a little dense, but they are so hearty and moist. I will certainly make these again, and will increase the amnt of banana's for a more distinguishable flavor.

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Susanne C.

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Reviewed: Aug. 8, 2006

They were sweet, but healthy and moist all at the same time! We actually made mini-muffins with a bit of applesauce and wheat germ, and extra banana. Mmmmm...a great snack.

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Monica D

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Reviewed: Jul. 20, 2006

These were ok, but nothing special.

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MJLEPAGE

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Reviewed: Jul. 16, 2006

Good. I followed others advice by adding a touch more bananas. There were plenty of blueberries, good overall for it's health content; best when topped with a touch of butter! I also think a cinnamon/sugar crunchy topping would be good. Will make again.

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The Kirks

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2006

Ok, any one who is familiar with the movie "Charlie's Angels", and remembers the part where Alex (the Lucy Liu character) bakes muffins and Dylan (Drew Barrymore) throws one at Natalie (Cam Diaz) and it sticks in the door.....LOL, that's sorta what these reminded me of. BUT, for as healthy as they are, with low calories...I'll take it! I did use egg beaters, which could be why they were a bit dense, but my 5 year old who can finally eat eggs really liked them....actually he made them. Next time I will add nutmeg and maybe another banana + more vanilla. Thanks for the nice recipe!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: May 11, 2006

This is the first Muffin that I've baked and I'm very happy. It was easy to prepare but I used 180C (my oven doesn't have 170C setting) and baked for 15 min. Also I lined my muffin trays instead of greasing them. The outcome tasted really great and using good quality blueberries really help add bits of sweetess. Only problem is the muffins didn't rise as much as I thought they would and they tasted quite thick, more like bread than a muffin. Still Yummy and Healthy tasting.

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DAYR

Cooking Level: Beginning

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Reviewed: Apr. 2, 2006

I halved this recipe in order to put it in a 12 slot mini muffin tin, but then forgot to half the banana. This turned into wonderfully moist muffins and everyone loved the texture! I also sprinkled a small bit of white sugar on top before baking to give a crust and hid 1 semisweet chocolate chip into each muffin for a nice suprise. Great recipe, quick and easy

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sailor420

Cooking Level: Intermediate

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Feb. 8, 2006

So easy - so tasty! I wanted a healthy alternative to cake, so I made these for my one year old to take to day care to celebrate her birthday. I did tweak the recipe some-- (I doubled the recipe) I added a couple egg yoks, a little extra vanila and a whole lot of blueberries. Then I baked them in mini-muffin pans instead of a cake pan, and baked them a few degrees cooler. They came out very moist and flavorful. I think the trick is to pack them full of blueberries. One of the teachers even asked for the recipe!

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JEN9254

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2005

A quick recipe, but not too much flavor, besides the blueberries. Adding a little sugar on the top before putting them in the oven helps to sweeten it up, and yes it does need tweaking. The mix after adding the egg white mixture was too dry and I had to add more egg whites. Using all whole wheat flour can make them too bready, maybe doing half wheat and half white; I'll let you know when I try!

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Lauren W.

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Reviewed: Jun. 18, 2005

I changed the brown sugar to 1/2 cup sugar. I used 2 whites. I added 3/4 cup skim milk, 1 tablespoon oil, 2 tablespoons natural applesauce, and a little salt. I had 3/4 cup banana and 1 1/4 cup blueberries. I baked them at 400 degrees for 18 minutes. Next time I will try all applesauce and use splenda for half of the sugar. My husband, 2yr old, and I really liked them. My husband said they taste more like a quick bread than a muffin, but still very good.

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HEALTHYMAMA

Cooking Level: Intermediate

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Reviewed: Jul. 6, 2004

It's a pretty easy recipe to follow and very healthy for a muffing, however it lacks taste. Adding walnuts helped but the muffing dried up after a couple of days. I see the potential in this recipe, but it requires tweaking...

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