Reviewed: Nov. 16, 2009

These are fabulous! My teenagers had half of them gone within an hour after coming out of the oven. I did make a few changes, to health it up a bit: added 1/2 cup of whole wheat flour and reduced the all-purpose to 1 cup. I used 4 large bananas instead of 3 and also used applesauce in place of the melted butter. Then I added 1 Tbsp. of Canola oil. My yield was a bit higher: 14. I used the Reynolds muffin tins. I will make these again and again. Very pleased I tried this recipe!

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Sylvia C.

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Shorewood, Wisconsin, USA

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Reviewed: Nov. 16, 2009

THESE ARE AMAZING! I made them for our family reunion and they were a huge hit! Don't forget to sprinkle the crumb mixture before you bake!

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bananaboo

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Reviewed: Nov. 16, 2009

So good! My family gobbled these up! I followed the recipe exactly, and I got a dozen gorgeous muffins. Next time I'm going to try throwing some walnuts into the mix. This is definitely a new family favorite.

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kissabug

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Reviewed: Nov. 16, 2009

The base of this recipe is pretty amazing as is... all I did differently was add an extra banana (per "batch") and 1/2 a cup of walnuts (banana and walnuts = love). I thought about adding vanilla, cinnamon, and nutmeg-- per the suggestions of other users-- but, in the end, decided against it. I'm so glad I stuck to the spices of the original recipe... the banana flavor released slowly, tantalizingly in my mouth, and I think the additional spices would have detracted from that. I may have over-mixed the banana, but it didn't seem to affect the end-product too much. The muffin was extremely moist! Highly recommend this recipe!

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kiwiphoria

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Reviewed: Nov. 16, 2009

Outstanding!!!! I made these exactly like the recipe said. Made 12 big muffins. I did not find these too sweet (as other people said). Will make these again and again!!! Awesome recipe!!!!!

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MOMTOAUSTIN

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Reviewed: Nov. 15, 2009

These were delicious and super moist. I did use oil opposed to butter and added cinnamon and nutmeg to dry ingredients. These made my family rise out of bed for Sunday breakfast. Thank you would give a five with additional changes. Enjoy!

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MommaJ

Cooking Level: Expert

Living In: Orland Park, Illinois, USA

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Reviewed: Nov. 15, 2009

Followed the recipe exactly (except adding 1/2 cup walnuts) and it made 12 really delicious muffins. Thanks!

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Lisa

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Reviewed: Nov. 15, 2009

Perfect! I made this EXACTLY as stated and they came out fabulous! This will be my one and only recipe for those times when I find myself with over-ripe bananas on hand, or actually any time I'm craving banana muffins. Thanks so much for sharing.

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KITTYGRACE

Cooking Level: Intermediate

Living In: Elgin, Illinois, USA

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Reviewed: Nov. 15, 2009

DITTO.... to all the rave reviews already entered. I filled the two empty cups with water for more even heat distribution while baking. Heavenly :)

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Elaine Mical

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Reviewed: Nov. 15, 2009

I made mini muffins with this recipe adding vanilla and not mashin the banana tons Wow I love how moist and flavorful these are

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Bamagirl

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Reviewed: Nov. 14, 2009

Fabulous!

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PRUDCHIC7

Cooking Level: Expert

Home Town: Rio Linda, California, USA

Living In: Buckley, Washington, USA

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Reviewed: Nov. 14, 2009

I made these with some extra bananas that I had and was very pleased with the outcome.

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Maggie

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Reviewed: Nov. 14, 2009

Loved them!

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lisagolz

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Reviewed: Nov. 13, 2009

This was delicious! It turned out I didn't have a muffin pan and my bread loaf pan is mysteriously missing, so I baked the "muffins" in a cast-iron skillet! The banana bread-round turned out moist and tasty, even with the few changes I'd made: -1 egg = 1/4 cup applesauce -3/4 cup sugar = 1/3cup And the bananas were frozen, which made mixing everything a little difficult, but it all turned out great!

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Michelle

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Reviewed: Nov. 13, 2009

Fabulous taste, quick and easy. These vanish in a day when I make them. Add 1/2 teaspoon vanilla for a little extra flavor.

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 13, 2009

These are really easy and really the best muffin/bread recipe I have ever tried. Fresh tasting with a wonderful banana flavor. Super moist! Also, not too bad healthy wise either. It's more banana than flour!

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Sharlaine

Cooking Level: Expert

Home Town: Keyser, West Virginia, USA

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Reviewed: Nov. 13, 2009

AMAZING!!

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Tipps

Cooking Level: Expert

Home Town: Stillwater, Oklahoma, USA

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Reviewed: Nov. 13, 2009

Very good and easy to make. The crumb topping a a little too sweet for me.

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MrsT

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

These are VERY VERY DELICIOUS!!!!!! I wouldn't change a thing in the recipe.

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Kimberly

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Reviewed: Nov. 12, 2009

Followed recipe to the T, and was able to make 12 muffins using an ice cream style scoop. The muffins were of good size doing it this way. I honestly think that a muffin any larger would be overkill. These were very moist and had a very natural banana taste to them and the topping on the top was a great added touch. My husband, who does not like bananas enjoyed these. That alone says plenty!

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