Banana Muffins I

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Most Helpful Positive Review

Feb 25, 2007

This is a wonderful recipe! I modified it a bit to make it a tad healthier. I used 1/4c white flour, 1/2c whole wheat flour, 1/4c wheat bran, 1/2 scoop of vanilla flavored whey protein powder, 1 tablespoon baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 3 mashed bananas, 1/4c splenda for baking, 1/4c nonfat vanilla yogurt, 1/4c egg substitute, 1/2 tsp vanilla and 1 tsp cinnamon. Nutrition info per muffin: 82 calories, 0.5g fat, 18 carbs, 2g fiber and 3g protein. Once cooled I sealed them in a plastic bag overnight, and I had no trouble peeling them from the muffin liners. Very moist and healthy!

—tahoegirl

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Most Helpful Critical Review

Dec 27, 2010

These tasted salty, and the texture was strange. Light, with lots of pockets of air, not dense at all like a muffin usually is. They were moist, but that's all that I could say that was good about them. I almost trashed them, but I know people who'll eat anything. I did tear up the recipe sheet and throw that away. The simple ingredients drew me to this one, but I think muffins really need butter/margarine. Thanks but I'll keep on looking.

—VALERIE102

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329 Ratings

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May 03, 2006

The kids are home sick. Perfect for today. I didn't have sour cream so I used nonfat vanilla yogurt. I beat the bananas, eggs, yogurt and vanilla well and then added the mixed together dry ingredients. I also added walnuts. Very nice light, fluffy texture. The kids loved them!

—Melissa

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Jun 05, 2003

These were great. It's important to let them cool off completely before serving (they refrigerate very well). I made a batch using plain, nonfat yogurt instead of sour cream and it worked fabulously. When the muffins were gone, I used this recipe for banana bread, replacing the all-purpose flour with whole wheat flour. It works, you just have to let it bake a little longer to get done in the middle. I also found that these are great with even less sugar (thought they don't have much to begin with), the ripe bananas do plenty of sweetening.

—DEVINT

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Sep 11, 2003

My best advice about this recipe is to bake it just before you go to bed at night. That way you can leave them to cool overnight and when you get up in the morning, you can stick them into the freezer (before tasting them) so you can have some left for tomorrow. Just keep 2 or 3 out or as many out as you need for breakfast or brunch. That is unless you need them all that day for some occasion or just to be immediately eaten, because they will be if there's anyone around to sample or taste them. They baked up beautifully - very light and fluffy but needed to cook a little longer than 20 mins to come out of the papers easily. I baked these for a study group next week but I know I'm going to have trouble having some left by then, even though they're in the freezer. What I like most about this recipe is that it uses only 1/2 cup of sugar. We all know that bananas have the highest sugar content of any fruit and therefore don't need 3/4 or 1 1/2 cups of sugar with them. They are deliciously and perfectly sweet with this small amount of sugar. I toyed with adding some spices (just because I like spiced bananas) but decided to do it as written first to see how they taste normally. They are quite scrumptious as is and I'm really thankful that I found this recipe. It's perfect!

—Groovy

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Jul 26, 2007

I didn't have enough banana, so I added applesauce. My other alterations were pretty standard: cinnamon, and vanilla yogurt for the sour cream. To the reviewer who used 1/4C extra banana rather than sour cream, and got poor results: baking soda requires an acidic ingredient to cause it to act. By removing the sour cream and replacing it with fruit, you removed that acidic ingredient, and the baking soda remained inactive.

—Renee Marie

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Mar 04, 2006

OMG i LOVE these!!!!!! soooo yummy and tender!!!! i used 2 medium ripe bananas, half whole wheat flour and half white flour, replaced the sour cream with fat free vanilla yogurt, and had to use almond extract instead of vanilla. Other than that, everything was kept the same.....cooked in about 22 minutes.....i really beat together the egg and banana mixture, so i think that helped make the muffins so spongey....mmmmm!!!! Just the right amount of sweetness, o-so-low in fat, and just straight up scrumptious!!!!! Made exactly 12. seriously- try this recipe!!!

—2Yung2Cook

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Oct 12, 2006

Considering that I neglected to add the baking powder and they still rose twice the size with just the half tsp of baking soda I was pretty impressed. They were neither too moist or heavy or dry. I did add a couple tablespoons of oil, to compensate for the small banana I used and I did add nutmeg, cinnamon and extra vanilla for extra flavour. Very tasty.

—DRGandA

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Nutrition

Calories
88 kcal
4%

Carbohydrates
16.9 g
5%

Cholesterol
20 mg
7%

Fat
1.6 g
2%

Fiber
0.8 g
3%

Protein
2 g
4%

Sodium
194 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Banana Muffins I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 88
Calories from Fat: 14

% Daily Value *
Total Fat 1.6g 2 %
Saturated Fat 0.8g 4 %
Cholesterol 20mg 7 %
Sodium 194mg 8 %
Potassium 91mg 3 %
Total Carbohydrates 16.9g 5 %
Dietary Fiber 0.8g 3 %
Protein 2g 4 %
Sugars 6.5g
Vitamin A 1 %
Vitamin C 3 %
Calcium 7 %
Iron 7 %
** Thiamin 9 %
Niacin 9 %
Vitamin B6 5 %
Magnesium 3 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.