The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 22, 2009
My husband enjoyed them but admitted he could tell they were low fat. I could hardly tell. My only complaint: they are too small!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 20, 2009
These muffins are delicious and moist. My 6 year-old loved them. I used 1 cup + 2 tbs of cake flour instead of the AP flour. I eliminated the salt and baking powder and used only 1/4 tsp of baking soda. I added a tbs of brown sugar, and used 1 full tsp vanilla. I used reduced fat sour cream. Delish!!!! I will make this recipe again and again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 14, 2009
Great tasting muffins! I followed the recipe exactly and they are yummy. The only thing I would do next time is I would not use the muffin tin liners. The muffins stuck to the paper. Thanks for the recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Apr. 1, 2009
I was pleasantly surprised at how delicious these were. I used half all-purpose flour and half whole wheat flour. I also substituted the sour cream for light vanilla yogurt and added a small handful of chocolate chips. A+++++++
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Alley

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 28, 2009
Okay, I made changes - but I am sure the base recipe is good as is! I just wanted to share my ideas: I used brown sugar instead of white, 3/4 cup flour and 1/4 cup quick oats, fat free plain yogurt instead of sour cream, one TBSP vegetable oil, and two TBSP of vanilla protein powder. These are great and won't wreck your diet!! :)
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by VHAFT99

Cooking Level: Expert

Living In: Elburn, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 20, 2009
This calls for 1 Tablespoon of Baking Powder. It just seems like too much, maybe it should be 1 Teaspoon. I made this recipe and doubled it and used 1 Tablespoon Baking Powder. I could taste the Baking Powder in the muffin after it was made.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 25, 2009
I always make Janet's Rich Banana Bread when my bananas go; it's an awesome recipe, but not very healthy. I wanted some lighter muffins since we're not very active this time of the year. This is a good recipe considering the ingredients but is by no means decadent and has only passable texture and flavor.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Sarah Read

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Feb. 15, 2009
I have made these muffins several times, and they turn out great every time. I usually stir about 1/4 cup of chopped pecans into my batter, which is also very good, but not necessary. If you have 2 or 3 bananas that are turning too ripe to eat, this is a great way to use them up.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by S*T*L*Y

Cooking Level: Intermediate

Home Town: Warsaw, Indiana, USA
Living In: Brownsburg, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 29, 2009
These were fantastic! I run a daycare out of my home, and these muffins are the perfect, healthy snack or breakfast for the kids. Thanks...they were wonderful!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 18, 2009
Good. Stuck to liners.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 17, 2009
Very good, nice flavor and texture--but I kind of missed the slightly sweeter, harder top of muffins with more sugar. But they taste wonderful without more sugar ... !!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 18, 2008
After reading the reviews I had to try this recipe and I luv luv luv it. The thing I had to change was the flour since I doubled the recipe (due to the reviews and I'm glad I did) I used 1cup rice flour and 1 cup gluten free all purpose flour, then added 1tsp xanthum gum as the thickening agent. And I did use the small tropical bananas because I find they have more flavor. These are sooooo my favorite!!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Oct. 6, 2008
Love this recipe! With a few changes suggested before, I replaced 1/2 cup white flour with whole wheat flour and added 3 tbsp wheat germ. Decreased baking powder to 2 tsp, increased vanilla to 1 tsp and used plain fat free yogurt instead of sour cream. I think they have great flavour and even my nephew who hates all things healthy loved them.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 28, 2008
I loved this recipe! It was very delicious and healthy! I added a few chopped pecans. Two thumbs up!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Felicity

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 18, 2008
Wow, these are wonderful! I used WW flour and replaced the sour cream with NF plain yogurt - my non-eating 2yr-old has just eaten three of them.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by KiWi

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 16, 2008
I have used this recipe so many times and my family adores them! I actually changed the flour to a 1/2 white 1/2 wheat mix and then tossed in some wheat germ, cinnamon & nutmeg, (my staples). They were so delicious and they freeze like a charm. They are especially great for salvaging those ripe bananas! I always add more banana though, and I don't mash them all very fine, I leave some chunks, and they are a dream.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Sep. 16, 2008
These are a wonderful, healthier version of banana muffins. I used flavored yogurt instead of sour cream so I reduced the sugar significantly, and also added about 1/3 cup of mashed strawberries. I'd love to try this recipe using whole wheat flour and adding nuts. These won't wow the socks off of anybody at a luncheon or anything (they're not super sweet, buttery or decadent), but they definately are a great on-the-go breakfast or a nice snack for kids and I will for sure make these again. Thanks for the recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA
Living In: Pinon Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Aug. 21, 2008
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jul. 30, 2008
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Photo by JudyAngel101
Reviewed: Jul. 24, 2008
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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by JudyAngel101

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 21-40 (of 174) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?