Reviewed: Aug. 30, 2007

All I could taste was the baking powder.One tablespoon seems like way too much. My co-workers disagreed with me & liked them so I am giving them a 4.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2007

For being low fat these muffins are great!

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Ashley

Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 1, 2007

It was great!I didn't have any sour cream so I used 1/4 cup of plain youghurt and it turned out great.I also added some cinnamon.They were very soft too!

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kecius

Cooking Level: Intermediate

Home Town: Kaunas, Kauno Apskritis, Lithuania

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Reviewed: 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.

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Renee Marie

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Lompoc, California, USA

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Reviewed: Jul. 12, 2007

Great for kids because they don't fall apart like traditional muffins. It's exactly the type of recipe I was looking for that would allow them to eat muffins without making a huge mess. And they taste great too! Very convenient.

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HOOSIERENVY

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 15, 2007

this is a very light, tasty recipe. I just pulled the first batch out of the oven and tried it for the first time and I must say MMMMMM! I added some cinnamon and nutmet...just a dash of each like other reviews suggested, and they gave the recipe some added flavor. I doubled the recipe, and it turned out fine! I also added a single pitted prune on top, to half the recipe and sprinkled some walnut pieces on top of the other half. This adds a few extra calories, but healthy calories!!! ENJOY

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mmm..monica

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Reviewed: Jun. 4, 2007

I did not have sour cream so used an extra 1/4 cup banana at the suggestion of my mom. It was very soft and fluffy but tasted somewhat bitter. I think the baking powder was way too much?

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Umm Maryam

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Reviewed: Jun. 2, 2007

An awesome muffin. I like using the mini muffin tin because my family likes it crispier. I replaced the real sugar with saccharine, but used a whole egg, giving me a more cakey texture.

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tingting

Cooking Level: Beginning

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Reviewed: May 27, 2007

these did not rise very much for me and the flavor was not that great. Luckily I had added about 3/4 t of cinnamon as other reviews had suggested.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: May 24, 2007

Excellent! Just ate the first one out of the oven and it is great. The kids are asking for more right now! I made mini muffins, and followed the recipe exactly! Yum! Thanks!

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dcrone

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Reviewed: May 21, 2007

These taste great! I used half whole wheat, half white flour and non-fat yogurt. I also added a sprinkle of cinnamon and nutmeg as other reviewers suggested. Very yummy! My 11 month old baby loves them too!

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Reviewer:

Full-time Mom

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 25, 2007

These are yummy muffins! I added a handful of mini chocolate chips, used fat free sour cream and doubled the recipe and got 42 mini muffins for my son's preschool class...they were loved by all!

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VTmom

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2007

For a low fat muffin, these are excellent. i used splenda and nonfat yogurt instead of sour cream because that's all i had in the house. They were very moist and yummy. As a variation i have also added frozen blueberrys and they turn out just as good:)

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*Lisa*

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2007

One of the best banana muffin recipes. It's simple and tastes great, and best of all is low in fat and sugar. I made some for my kids and they loved them! I didn't have the heart to tell them the muffins were actually good for them!

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Dustin

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Reviewed: Apr. 15, 2007

Nice low fat muffins! They rose very well and have a nice fluffy, moist texture. I added nutmeg and cinnamon as others suggested. Thanks for the recipe!

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NewlywedMeg

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Apr. 4, 2007

I thought that these banana muffins were very simple to make and very soft and moist. I made mine in thoughs cupcake paper thingys so that clean up was easy. They also taste better if kept in a plastic bag. Will make again for sure!!

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Hannah

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Reviewed: Apr. 1, 2007

I bake these muffins all the time for breakfast. They're really yummy!

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jessica

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Reviewed: Mar. 31, 2007

I really enjoy these!! i baked them then froze them and i pop one in the microwave each morning for breakfast!! my family likes to eat them for snakes throughout the day!! overall a great recipe and definitaly one i will be making again!

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s3nt4rmh3aven

Cooking Level: Intermediate

Home Town: Krasnodar, Krasnodar Krai , Russia

Living In: Littleton, Colorado, USA

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Reviewed: Mar. 29, 2007

This is a yummy recipe! I knew I didn't have enough banana, but I was CrAvInG banana muffins so I made these anyway! Cooked in mini muffin tins - moist, quick and cute. Great with peanut butter! Def. be making these again :0)

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Megan

Cooking Level: Intermediate

Home Town: Dunn, North Carolina, USA

Living In: Milton, Florida, USA

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Reviewed: Mar. 28, 2007

These muffins smell and taste wonderful. I used whole wheat flour in place of the all-purpose, used yogurt instead of sour cream, reduced the sugar to 3 tablespoons (although next time I will reduce it some more), and put in a pinch of nutmeg and some cinnamon. I also had to bake them for a little longer than the twenty minutes. Great recipe! Will definitely make this again. The texture was amazing.

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