Reviewed: Nov. 16, 2010

Fabulous! I used brown sugar, and probably not even a full cup of it. I realized I didn't have coconut so I skipped that but threw in some dates. I found mine had to cook for 30 minutes because they are very thick. But these are probably the best muffins I have ever had.

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Reviewer:

Lesley W.

Reviewed: Nov. 7, 2010

DEEEE-LICIOUS! These are now my favorite muffins!!! So moist & tasty. It was hard not to eat all the batter... I only substituted granola for oats & coconut for chocolate chips (since I have a 2 1/2 year old). The are the most delicious muffins! Thanks for sharing the recipe.

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Reviewer:

purrfectionista

Cooking Level: Intermediate

Living In: Vegreville, Alberta, Canada

Reviewed: Nov. 2, 2010

The best muffins I've ever had!

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Reviewer:

sideshowoddity

Cooking Level: Intermediate

Reviewed: Oct. 9, 2010

This has become my go-to recipe for Banana Muffins. I never have banana chips on hand, so I always leave out that ingredient. They are EXTREMELY TASTY! I would recommend these if you are looking for are looking for a treat muffin as opposed to a healthy muffin ;)

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Reviewer:

MathGirlBaker

Reviewed: Sep. 27, 2010

I cut this recipe in half and used 50/50 whole wheat/all purpose flour(and canola oil as it produces better results with whole wheat.) My muffins were really light textured and very sweet with great banana flavor and a crispy brown top. At 25 minutes they were quite browned but not done in the center, so I would reduce the baking temperature to 325 and increase the time a bit. The recipe should be more specific on which type of coconut to use - unsweetened or sweetened. I assume it's supposed to be unsweetened, but it doesn't say one way or the other. I used sweetened as it's all I had. That may have contributed to the baking issue I had. I was really hoping for the promised crunch, but the granola (I used home made) melted into the muffins and the only crunch was from the walnuts. The coconut added some interest though, and this recipe IS a treat for the tastebuds.

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Sep. 15, 2010

Great muffins! I used half veggie oil and half applesauce to replace the butter. Omitted the granola and walnuts. I added shredded coconut to half of the recipe so I could see which tasted better, with or without. Coconut definitely adds a nice texture to the muffin. Thanks HARAJUKUWA!

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Reviewer:

DLD

Cooking Level: Intermediate

Home Town: Glastonbury, Connecticut, USA

Living In: Naples, Florida, USA

Reviewed: Sep. 14, 2010

These are very moist and delicious muffins! I made few minor alterations to accomodate the ingredients I had. I used an extra banana (mashed half and chopped half), I used quick oats instead of granola, sweetened coconut so I cut out half a cup of sugar, and only about 1/4 cup of walnuts. My husband and his coworkers couldn't believe there was coconut in these muffins! They loved the muffins despite their distaste for coconut! :)

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Reviewer:

Kristin Rae

Cooking Level: Intermediate

Reviewed: Sep. 14, 2010

Oh my goodness these are just so delicious. Pretty sure this is the recipe I will be using again and again. I followed the recipe exactly, but no changes at all and baked for 20 minutes. They came out perfect, the muffin is so moist and flavourful in every bite. Thank you for sharing!!!

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Reviewer:

TheBritishBaker

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Sep. 6, 2010

These were more tasty without the banana chips added on top. Very moist and fluffy. I expected they would be heavy so the fluffiness was a surprise. While there is lots of good for you stuff in them they are really high in calories and fat. I will make this again though!

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Reviewer:

FOUNDMYZEN

Cooking Level: Expert

Home Town: Dodge City, Kansas, USA

Living In: Jacksonville, Florida, USA

Reviewed: Aug. 31, 2010

Real good, did as others suggested, exchanged a cup of white flour for wheat, only 1amd a half cubes of butter, added 1/4c wheat germ, 3/4 c brown sugar and 1/4c white sugar. Lessond baking time by 5 minutes for my oven. Dry first, then butter then wet then fold in the rest. Yummy!!

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