I just tried this recipe and this makes more than 12 muffins if extras (ie blueberries, chocolate chips) are added. I think I added too many blueberries because they all sank to the bottom and now I'm stuck with a muffin top and jam underneath. The cups were too full and the batter dripped over the edge, resulting in a burnt smelling, messy oven. Next time I will try these as mini muffins and use less bleberries or nne at all.

My husband is a bit worried when I tell him I baked but he gave these banana muffins a try and said they were the best he's ever had!!! I added an extra banana and they came out super moist!

These are the BEST banana muffins i've ever had!!!!!!!!!!! They're moist, tatse like bananas even though you only need about 2 bananas, they are sooooo easy to make, and don't have to bake in the oven very long. I couldn't keep my eyes off of them...they looked so great...and i could smell them, mmmm so delisious! Thanks for sharing this recipe!

Wow! I'll definitely be making these again. I made it even more healthy by using whole wheat flour and adding 3 Tbs ground flax. I also replaced the sour cream with plain yogurt and the white sugar with brown and cut the amount of sugar in half. I reduced the baking powder to 1 1/2 tsp and used 4 medium sized bananas. It made 12 cupcake-sized muffins. I kept a third of the batch plain and added a couple of chocolate chips to a third of the batch and fresh blueberries to the rest. All three kinds turned out wonderful. I ate one fresh out of the oven and all the prior reviews are right... it's not as good if you don't let it cool. In fact, it's much better several hours after it cools. Strange how that works...

I substituted plain yogurt for sour cream. It tasted light. Though my mom said it was the best muffin she'd ever had, it tasted kind of bland for me. I think 2 bananas didin't give enough flavour. Next time I make the muffins, I will use 3 bananas.

This is a great starting point recipe!! I have made these several times with additional healthy changes and they have turned out very good. Here goes.. sub 1/2 cup Whole wheat flour, reduce baking powder to 1 1/2 tsp, ADD - 1/2 cup to 1 cup extra mashed bananna, sub best brown or golden brown sugar, extra 1/2 tsp vanilla, ADD - 3 Tbsp flax meal, 1/2 cup chipits, 1/2 cup chopped walnuts, and I added some cinnamon too. Thanks for a great low fat fun muffin. My son gives it 2 thumbs up (as his mouth is full of muffin).

I have to disagree with most everyone else, these were not what I was hoping for. The texture was nice, but they had a funny aftertaste and did not taste as banana-ish as I would have liked.

These are so good! I used whole wheat flour, brown sugar, fat free sour cream and 3 large ripe bananas. They have been out of the oven for less than 1 hour and half of them are already gone! This will be my permanent banana muffin recipe. My favorite part-no oil!!

I'm going to have to respectfully disagree with all of the rave reviews...I used yogurt instead of sour cream as one user suggested, but other than that made it exactly. Not only are they not very sweet, they don't seem to have too much flavor at all, I think there needs to be a little more vanilla or sugar to bring out the banana flavor. Also, the texture is very much like a plain sponge-cake, not muffiny at all. They are quick and easy but I will be shopping for a different recipe to use from now on.

quick and easy

This was a good recipe. We used it with some modifications for our daughter's first birthday "cake." We added 2 tablespoons of oat bran and substituted applesauce for the sugar and plain yogurt for the sour cream. They still are very good without the conventional ingredients and she loves them so much I think I will have to make them often for snacks.

Great muffins. I would increase the oil content, though. Also, it wouldn't hurt to have a little more mashed banana in the batter.

These are my son's most requested treat for his lunchbox! I substitute in wheat flour (about 1/2 cup) and also add in some dark chocolate chips to make it more kid friendly. Great to find a recipe with no butter and little sugar - thanks for sharing!

My husband loved these. Couldn't believe how quick and easy they were to make. We used low fat plain vanilla in place o sour cream and added about 1/2. In his words the were "Yummy"

These muffins are delicious. I used light sour cream and a dash of cinnamon. They turned out light and airy with the perfect amount of sweetness. My husband and kids loved them.

Soft, light, and very easy to make muffin. I followed recipe exactly and only had to leave them in for 15 minutes. The sweetness was just right. Next time I may use whole wheat flour, add some other spices, nuts, and/or chocolate chips just to "dress" them up a bit, but they are fine plain by themselves. I am also glad that these are supposedly lower in fat.

I really liked that these weren't very sweet. I used flax instead of the egg, and made 24 mini muffins that baked for 15 minutes. Surprisingly good for what's in them.