Nice recipe. I made a double batch because I had a bag of peeled bananas in the freezer to use up. I thawed the bananas overnight then ran them through the food processor. I ended up with 3 cups of puree - not quite sure how that relates to the number of bananas called for, but it looked like an appropriate volume so I put it all in. I added cinnamon and vanilla to the muffin batter (about 1 tsp each for the double batch); otherwise, I followed the recipe as listed. The muffins took longer to cook than indicated in the recipe, which could have had to do with the temperature or volume of banana, or the fact I had two pans in the oven.
This more of a "cake" type muffin - nice for a special brunch gathering. When I make them again, I will likely cut back a bit on the sugar, and might consider incorporating flax meal and/or whole wheat flour. I'll be keeping the butter though, it adds great flavour. Chopped nuts would be a nice addition to the crumble topping.
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Nice recipe. I made a double batch because I had a bag of peeled bananas in the freezer to...