Reviewed: May 8, 2012

I've NEVER had a muffin from ANY bakery that tasted this good! The flavors popped and they were, oh SO moist!! I'm looking forward to making these again, and will even be trying them again using various fruits.

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Reviewer:

breggae

Cooking Level: Intermediate

Living In: Chardon, Ohio, USA

Reviewed: Apr. 27, 2012

Top notch. My kids LOVE these! Made them as is written.

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Reviewer:

tracky75

Reviewed: Apr. 21, 2012

These were delicious! Only added in 2 tsp of vanilla to the batter to give it something extra but these were great. Great recipe.

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1 user found this review helpful

Reviewer:

funbaker

Reviewed: Apr. 21, 2012

These are the new family weekend fave. Makes twelve muffins in my muffin pan without overflowing. Perfect recipe, perfect portions!

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1 user found this review helpful

Reviewer:

Stefan

Reviewed: Apr. 21, 2012

These are a very light-textured, fluffy muffin! I have never made a banana muffin or banana bread that wasn't pretty dense, so that surprised me. I subbed 1/4 cup of sour cream for half the butter, and that gave them an added tang that I like but I think I'll sub applesauce next time. 1/2 cup of butter for 12 muffins is just too much and would make them greasy IMO. The topping is wonderful, like toffee!

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Reviewer:

RebeccaT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Feb. 10, 2012

Absolutely deee-licious Saturday's batch flew so fast, I had to make more on Sunday. This recipe is a keeper!

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Reviewer:

Steve1322

Reviewed: Jan. 31, 2012

I am rating the crumb topping. I make the topping on the, "Banana Nut Muffins", by Mom. The topping is so easy and delicious!

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Reviewer:

I love baking!

Cooking Level: Intermediate

Home Town: Round Lake Beach, Illinois, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 24, 2012

Wow! These are fabulous muffins that taste just like banana bread with a delicious crumb topping! I did add 1 tsp. of vanilla and 1/2 tsp. of cinnamon along with 1/4 cup of chopped walnuts to get even more of that "banana bread" taste. I baked these in a Texas sized muffin tin and got 6 huge muffins. I baked them at 400 for 30 minutes. They smelled wonderful and tasted even better - thanks for a great recipe!

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Reviewer:

Jillian

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Jan. 18, 2012

Super moist! I added a 1/2 cup mini chocolate chips and my 4 yr old and 1 & 1/2 year old LOVE them!

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Reviewer:

kareyn

Reviewed: Jan. 14, 2012

The first time I made this, I didn't have enough bananas, so I substituted sweet potatoes. RAVE REVIEWS! I make it without the crumble on top, but I'm sure that it's divine. All of my friends absolutely love it when I make these muffins.

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4 users found this review helpful