The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 9, 2009
I am surprised by the number of people who loved this recipe, and have to agree with those who said they found it to have too much baking powder. I did not like the 'spongy' texture. It only made 9 muffins, and they did not have the high rounded tops that my usual muffins have. Sorry, but I will not be making this one again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 26, 2009
I made these as directed after reading the first 15 reviews which were positive. Had I read further I would've seen the reviews which were older regarding the quantity of baking powder. As I learned, the 1 T. called for is WAY TOO MUCH. It left a very bitter taste, and I ended up having to throw away the muffins because after one bite my family would not eat them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 24, 2009
Amazing! I replaced the sour cream by plain yogurt and I added pieces of apple on top of the muffins, they were perfect!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 24, 2009
These were pretty good! I used vanilla yogurt instead of sour cream and I didn't put the walnuts in. I will definitely make these again.
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Home Town: Columbus, Ohio, USA
Living In: Reynoldsburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 11, 2009
MMMmmmm these were good. Only thing i did different was uses lit n fit dannon yogurt(vanilla)since i had a whole ton of it. excellent muffins and weren't flat like some reviews said them to be. oh but word of advise; don't reheat in microwave they become slightly weird or maybe that was because i used yogurt...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 9, 2009
Wonderfully low calorie and decadent! I did make some changes. I substituted the all purpose flour for 1/2 cup whole wheat and 1/2 cup bran. I used buttermilk instead of sour cream. And 1/4 cup brown sugar instead of white which gave these muffins a nice caramel color and taste. Instead of 12 muffins I made 6, the nutrition stats for my muffins were 122 calories, 4.3 grams fiber, and less than 3 grams fat. Looved it!! Will definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 10, 2009
Wonderful recipe!! So easy!! They were moist and fluffy, and tasted great! I added chocolate chips to a few and they were so GREAT! Will make again and again! Thank you for this easy tasty recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 21, 2009
These were really good! I made the recipe exactly as written (but with fat free sour cream instead of plain), and they turned out very tasty. Perfect amounts, perfect temperature, even perfect baking time. My husband made a face when he saw me preparing them, "You're putting sour cream in the banana bread?," but when he tasted them he was very pleased. I'm always trying different banana bread/muffin recipes (some are too sweet or are too unhealthy written as-is), and this one is a keeper. They would also be good with a little cinnamon and/or nutmeg added, but it's not a requirement. Thanks, Tahoegirl!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 6, 2009
yummy recipe! very moist and flavorful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 26, 2009
These muffins are SO good. I can't even describe the taste... the texture... oh, they're wonderful. Every time we have bananas my family begs me to make them. I've learned they're even better when throwing in a handful of chocolate chips at the end of mixing. Yummy! 5 stars all the way; I'm keeping this recipe forever.
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 9, 2009
might add a tad more salt. I added some pecans which worked well. might try the cinnamon and nutmeg next time as others did. really a great recipe!
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sch

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 28, 2009
This is the best lower-fat muffin recipe I've ever used. I was looking for something a little different and liked the idea of sour cream instead of the standard yogurt/applesauce. Made the following changes/additions: 1/2 AP and 1/2 whole wheat flour, brown sugar instead of white, low-fat sour cream (added a little extra), about a tablespoon of ground flaxseed, sprinkled in some cinnamon and nutmeg, and lightly covered the tops with a cinn/sugar mix and some fresh blueberries. The texture is awesome! Baked fully in 17 mins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 24, 2009
I am super impressed with these muffins! I made them one night simply because I had two large overly ripe bananas, and most recipes seem to call for three bananas. I just wanted to get rid of my mushy produce, and expected some adequate muffins... But now I have to say, I think this is my FAVORITE banana muffin recipe on Allrecipes (and I've tried a few!). I just love that it's not obscenely sweet, and I think the sour cream makes them taste extremely moist (I used light sour cream)... no oil or butter needed! For my second batch, I threw in a handful of Ghiradelli semisweet chips... DECADENT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 19, 2009
so good will make these over and over i couldnt stop eating them...thanks for the recipe these are delish!!...made them exactly as written.
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Cooking Level: Intermediate

Home Town: Durand, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 18, 2009
I used only 1 tsp of baking powder and fat-free yogurt instead of sour cream. I mixed the baking soda with the yogurt first, then stirred in the rest of the ingredients, wet first, then dry. Turned out nicely although they were a little less "structured" than a regular muffin would be. I will make these again and attempt a sugar-free version with Splenda.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 14, 2009
What an excellent, guilt free way to use ripe bananas! No alterations needed, but if I made some it would be to add baking soda to the sour cream, then fold into the bananas/sugar/egg, then lightly stir in dry ingredients. This makes for a very light and airy muffin. You could also add 1/4 cup mini chocolate chips. As others have stated, plain yogurt can be used in place of sour cream.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jun. 8, 2009
very good recipe I just added cinnamon & nutmeg
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: May 31, 2009
Added some mini chocolate chips, yummy. I think the sour cream adds to these muffins being super moist
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: May 21, 2009
Made a double batch with no change except adding 1 t cinnamon and a dash of nutmeg. They were so good you don't miss the fat at all. Will make again and again experimenting with adding raisins, chocolate chips, etc.
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Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada
Living In: Bracebridge, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 24, 2009
would add nutmeg and cinnamon next time
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