Reviewed: Jun. 3, 2008

I love the flavor and texture!

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thunderbolt

Home Town: Holland, Michigan, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 3, 2008

This is my new favorite Banana Muffin recipe! I totally forgot to add the 1 cup of melted butter and the vanilla, PLUS instead of the granola, I added two packets of the cinnamon flavored Quaker instant oatmeal and they still tasted fantastic. Slightly crunchy on the outside with great flavor! I made three more batches just to use up my bananas, but this time I remembered the butter and vanilla. They're in the oven. I'm anxious to see if there's much of a difference in taste!

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Judy Phillips

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Reviewed: Jun. 1, 2008

WOW! I made this recipe TWICE today because it is so good--it makes great breads as well as muffins. Once I used buttermilk, once milk. Great both ways. I also used 3 eggs, 1 cup of whole wheat pastry flour and 1 cup brown sugar in place of the white. TRY THIS ONE!!

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goodcookerCA

Cooking Level: Expert

Living In: Ukiah, California, USA

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Reviewed: May 22, 2008

This is, hands down, the best banana muffin recipe we've ever had. Just fantastic! Excellent taste, texture and the crunch adds the punch. We're not banana "fans" but this will now be a favorite.

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dmack

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Reviewed: May 4, 2008

The best yet and i make muffins every sunday! I 1/2ed the recipe and got 16 med. muffins. 25 min. produced perfectly browned muffins. Changes: used 1/2 brown sugar 1/2 white, for the crunch-pulsed 1 nature valley pecan crunch granola bar, 1/3 c. quick oats, 1/4 c. walnuts & 1/2 c. trader joe's organic unsweet coconut. followed last reviewers sugg. to combine dry, then butter, then wet, then crunch ingredients. these are too good, i usually smear butter on muffins when i eat them but these do not need any! i am packing some up for a neighbor before i eat them all!

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jaseelle

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Reviewed: May 1, 2008

I have made few modifications to make the muffins healthier and it turned out well. Here they are: 1. I used 3 cups of ORGANIC WHOLE WHEAT FLOUR instead of white flour, 2. I used 1 CUP RAW CANE SUGAR instead of 2 cups white, 3. I used POWDERED SOY MILK within the dry ingredients and added WATER where the recipe calls for milk. Be sure to add a little extra liquid because of the whole wheat flour (bran makes it absorb more liquid), 4. instead of butter I used apple-carrot purée. Other than that I followed the recipe and I must say that these are my favorite muffins so far. Thank you for the recipe

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hrozinka

Cooking Level: Intermediate

Living In: Ostrava, Moravskoslezský Kraj, Czech Republic

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Reviewed: Apr. 30, 2008

This was my first time making homemade muffins. These were so good. The family loved them. I only did a couple of things different. I did sift the dry ingredients together and I used granola on the top instead of banana chips as I didn't have any. This one is definitely going in the recipe box and will be made many more times.

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Sheila L.

Cooking Level: Intermediate

Home Town: Fairmont, West Virginia, USA

Living In: Lebanon, Pennsylvania, USA

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Reviewed: Apr. 21, 2008

Wow, this recipe is good. I wasnt even going to make them because im not much of a muffing person, but when i found them here i decided i would, because i had saved them on food network(barefoot contessa recipe)I pounded granola bars real small. I didnt have walnuts or coconut, but i wouldnt put coconut in it anyway because i dont like the stringy texture it gives. Plus the granola gave it such a great crunch. It was awesome. I filled them all the way to the top so the tops could be big. I topped with finely crushed granola and rice cereal. THey looked soooo beautiful!thx!

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wifeyluvs2cook

Cooking Level: Expert

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Reviewed: Apr. 20, 2008

I made a batch of these and they didn't last a day in the pantry! The only thing I changed was I used brown sugar, as that was all that I had at the time. Very good recipe!

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KIWICLAIRE

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

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Reviewed: Apr. 11, 2008

I did make some changes.. here they are: - I used whole wheat flour (not white) - I used an extra banana (used 4) - added 1/2 cup sliced and hand-crushed almonds - added a bit more coconut. - added 1/4 teaspoon almond extract (it helps bring out flavors in banana and oats) - made a topping consisting of; granola, oats, flour and coconut... I sprinkled that generously on each muffin pre-baking That all been said, my nephew thought these were awesome (and didnt know they were kinda healthy). he is almost 10. My almost 5 year niece came up to me and told me they were great. My almost 2 year old kept asking for them over and over again.. he'd eat 3 in a row if I let him (which I did). I have made this recipe 3 times now in teh last month and it came out excellent and got wonderful reviews. Thanks so much!

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Mar. 25, 2008

Great muffins. Decreased sugar to one cup white, 1/2 cup brown. Replaced butter with applesauce to make more healthy and still turned out great. Doubled the granola and omitted nuts, coconut and banana chips. Thanks!

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alsmagoo

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2008

These are moist, tender, & full of flavor. I added another egg, another cup of flour, used oats instead of granola, & part sour cream with the milk. I didn't add coconut or banana chips, and I pureed all the bananas. This recipe made 13 jumbo muffins for me. I'll be using this often!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 15, 2008

Perfect! Made 6 big muffins and a loaf...super texture, really tasty. Granola is a clever addition.

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howdyalikedemapples

Cooking Level: Expert

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Reviewed: Mar. 14, 2008

Even with substituting muesli for granola and grapenuts for walnuts this recipe was amazing. The muffins rise up beautifully, look, smell and taste great. I don't always have success with muffins, but I will definitely make these ones again.

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writerchick2

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Reviewed: Mar. 6, 2008

these muffins were ok i think ill just stick with my banana nut bread and make it into muffins.

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healthnuthikers

Cooking Level: Professional

Home Town: Carrollton, Georgia, USA

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Reviewed: Mar. 5, 2008

These muffins were delicious. My husband raved over them, and the whole family really enjoyed them. I did make a couple of changes - I used buttermilk, as suggested in another review. I also did not have granola, so I used Nature Valley Granola cereal, which worked perfectly. Delicious!

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SUSANJENSEN

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Reviewed: Feb. 22, 2008

These were very good, sweet treats. What a great twist on an old favorite.

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MARNZ01

Cooking Level: Intermediate

Home Town: Trenton, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 18, 2008

Relatively easy to make and they turned out great! However, I thought the granola made them a little tough. But maybe my granola was just old... I'll still definitely make them again.

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Laura

Cooking Level: Beginning

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Reviewed: Feb. 16, 2008

My family absolutely loved this recipe. I used 1/2 cup rolled oats and 1/2 cup chocolate granola cereal to replace the cup of granola. Also added raisins.

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Bigloaf

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Reviewed: Feb. 14, 2008

I don't doubt this recipe ROCKS as is, but I am a diabetic. I made a few "healthy" changes. I used 2 cup freshly ground wheat flour, 3/4 cup of unbleached all-purpose and 1/4 cup of milled flax seed INSTEAD of 3 cups of all-purpose. I added 1/2tsp more baking powder. I also used 1 cup of splenda and 1/2 cup of splenda brown sugar blend INSTEAD of the 2 cups of white sugar. I also did as one of the reviewers said and mixed the butter into the dry ingredients before mixing in all the wet. I made these as heart shaped mini muffins for valentines breakfast for my children. Oh yummy! I can't tell you how very good these are! They are also VERY filling. My bottomless pit otherwise known as our 14 year old son could only eat 3 of these mini muffins (VERY unusual).

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