The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Mar. 8, 2007
These muffins were rich and wonderful yet still low calorie! I used non-fat sour cream and added a dash of cinnamon and nutmeg. I also put half a cup of chopped walnuts on top, bringing the total to around 115 calories per muffin. Half of the tin didn’t rise so well but I think it was because I over-mixed the batter. My husband and I can’t stop eating them- I will definitely make these again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Laura D.

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.
Photo by tahoegirl
Reviewed: 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!
Was this review helpful? [ YES ]
41 users found this review helpful

Reviewer:

Photo by tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, 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: Feb. 20, 2007
These were wonderful! I used a touch of nutmeg and cherry vanilla yogurt instead of the sour cream. The cherry flavor added a tang to it, I may use straight up cherry yogurt next time. Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

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. 16, 2007
VERY good for a lowcal breakfast. I used fatfree plain yogurt instead of the sour cream and I added some cinnamon. Other than that I followed the recipe exactly. The batter was REALLLY good! :)
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: Feb. 15, 2007
I used 4 bananas and added a sprinkle of nutmeg and cinnamon as suggested by other reviewers. They came out great and were very easy to make. I would definitely make them 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 4 stars. This recipe averages a 4.42 star rating.
Photo by Pamela
Reviewed: Feb. 15, 2007
Nice soft muffin. I also added a teaspoon on cinnamon. Light and delicious!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Pamela

Cooking Level: Intermediate

Home Town: Jakobstad, Pohjanmaa, Finland
Living In: Vantaa, Uusimaa, Finland

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. 13, 2007
This was really good, but I unfortuently did not read the reviews that said to add cinnamom and nutmeg. I used whole wheat flour and 2 Tbls. Sucunat sugar instead of 1/4 cup white sugar and it turned out great. I used mini muffins since I had then sitting around and wanted to use them. Next time I am going to try adding coconut to add flavor and keep the sugar down. For using Whole wheat decrease your oven temp by 25 degrees and add about 3-4 minutes to your oven time. Also when you use mini muffins instead of regular take the time down by half.
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: Jan. 21, 2007
I need to update my review below. I used this recipe as a foundation for a carrot raisin muffin and it turned out great. Basically, I substituted 1 cup finely shredded carrot for the banana and added cinnamon and nutmeg and 1/2 soaked raisins. Turned out great! I made this with low-fat sour cream that I had hanging around and some over-ripe bananas in the freezer. At the suggestion of others, I added cinnamon and nutmeg. I can't ask for a more tasty banana muffin with such few calories. Thanks for the recipe! It's a keeper.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Stony Brook, New York, USA
Living In: New York, New York, 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: Jan. 17, 2007
Thanks for this recipe! I am a bit bored with my low cal snack choices, and now I can enjoy a delicious muffin. I had a tablespoon of peanut butter on it & it was delicious. I did add an extra banana & bran to amp up the fiber a bit. My kids enjoyed these also.
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. 7, 2007
I accidentally doubled the sugar, but they still turned out great, and taste delicious, especially right out of the oven.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by OPENDESTINY

Cooking Level: Intermediate

Home Town: Three Hills, Alberta, Canada
Living In: Edmonton, 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: Jan. 3, 2007
I made these tonight for my husband to take for breakfast in the morning.Since he is trying to eat healthier, I also used Splenda,wheat flour and added a dash of cinnamon also. These turned out really great! I will definitely be making these again! Thanks for such a healthy and delicious recipe!
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: Dec. 11, 2006
These muffins turned out great. I used a 4 oz cup of vanilla yogurt instead of the sour cream and also added some cinnamon. This made 12 nice size muffins. Thanks for the recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

sp

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: Dec. 10, 2006
This is one of the best low fat muffin recipes! The low fat sour cream makes the muffins soft without butter or oil. I used whole wheat flour and brown sugar instead of white and it had a deeper flavor. I recommend cinnamon and nutmeg too.
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 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 28, 2006
These are pretty good muffins. I did add some chocolate chips because plain banana is a little boring. My did stick to the paper muffin cups even though I did let them cool completely the day I made them. The next day, they tasted even better and they didn't stick to the paper at all. I will definetly try this recipe again.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Intermediate

Living In: Fenwick, Ontario, 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: Nov. 27, 2006
These muffins are GREAT! They're super moist and super easy! I add a handful or so of chocolate chips to the mix.
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: Nov. 12, 2006
Now this is my kind of recipe! Plenty of room for customization here. I used whole wheat flour, raw cane sugar, nonfat yogurt vs sour cream and 1/4 cup unsweetened applesauce as I didn't have eggs on hand. Also added cinnamon and nutmeg. Yum!
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 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 5, 2006
Yum! These muffins are very easy, and great with the sour cream.
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 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Nov. 4, 2006
I liked that this recipe was low in fat and sugar, but it turns out it is low in flavor as well. I added nutmeg and cinnamon, along w/ a cinnamon-sugar topping. I think as someone else said its the baking powder flavor that comes thru, and I used a scant tablespoon; however they rose nicely.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by Renee

Cooking Level: Expert

Home Town: Kilgore, Texas, USA
Living In: Zimmerman, 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. 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.
Was this review helpful? [ YES ]
13 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. 10, 2006
Excellent muffins! Love everything about them from the fluffy texture to the guilt-free great taste. I used fat-free yogurt in place of sour cream with no problems as well. Also added about 1/8 teaspoon each of cinnamon and nutmeg for a boost in flavor. Will definitely make these again.
Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Cooking Level: Expert

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


Displaying 81-100 (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?