Reviewed: Nov. 8, 2009

I substituted 1/8 cup of Splenda brown sugar blend for 1/4 cup of the white sugar and they were absolutely yummy! I forgot the lemon zest so they were missing that little zing, but will definitely make these again. I had 4 very small overripe bananas that were the perfect amount. I also made only 8 muffins because I like them that way and my kids are going to eat the whole batch no matter what the size!

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Marybee

Cooking Level: Expert

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Reviewed: Oct. 10, 2009

These were great. I used mini muffin tins, so baking time was decreased to approx 14 minutes. Light & yummy.

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kitrn01

Cooking Level: Intermediate

Living In: College Station, Texas, USA

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Reviewed: Sep. 15, 2009

These turned out delicious! I had to make a few adjustments simply because I didn't have all the ingredients on hand. I used unbleached whole-wheat flour (a preference) and replaced the sugar with 1/4c. Splenda Brown Sugar and 1/2c. Splenda. I used one whole egg and since I didn't have any baking soda (I know.. I know), I went without. I also didn't have plain walnuts so I crushed up some Pralines. I love to cook but have a tendency to be a very bad baker. But oh my did these turn out great! My husband gobbled them right up! The lemon zest was an absolute prefect compliment and made them taste very fresh. I will definitely be making these again and will try varying up the fruit selection. Thanks for the recipe!!

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SuzysMommy

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Lawrenceville, Georgia, USA

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Reviewed: Aug. 12, 2009

I neede something to make for my new boss. These wer so easy and looked very professional when finished. I think my boss liked them as she didn't share.

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Patricia

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Reviewed: Jul. 26, 2009

These came out great! As a single girl I always har some bananas that go to waste (but not enough for bread) so this is a great way to use them. I followed the comments' suggestion and carefully folded wet ingredients into dry and they came out perfectly moist. I sprinkled raw sugar on top for a candied effect on top.

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haighterade

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Reviewed: Jul. 12, 2009

Very moist, great flavor, but changed a few things. Added a tsp. of vanilla extract and a dash of cinnamon, but omitted the lemon zest. Also added a tbsp. of sour cream as I do with banana nut bread. Turned out great, will definitely make this again!

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jnd

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Reviewed: Jun. 22, 2009

I am a beginner and it is so easy to make and it comes out deliciously. Thanks for sharing the recipe

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JNEISWONGER

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Reviewed: May 15, 2009

My husband (Mr. Picky) says I never put enough nuts in banana bread. I saw this recipe and decided to make it instead of bread. I used 1/2 cup of sugar and two whole eggs. I dumped in 1 1/2 cups of walnut halves. He gave it a five. Will wonders never cease.

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Jean J.

Cooking Level: Expert

Living In: Athens, Ohio, USA

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Reviewed: Mar. 31, 2009

I doubled the recipe and used pecans instead of walnuts. Absolutely wonderful! Moist, tasty and a great way to get rid of all those ripe bananas! Thanks for the recipe!

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TB

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

I made this just as the instructions specify and it was GREAT! My kids don't really like to eat just bananas, so this is a great way to get their potassium! Great for breakfast!! Not too hard on the ol' diet... Yummy!!!

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Scarlet

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Reviewed: Feb. 9, 2009

I love this recipe because I always have everything on hand to make them. They come out a little dense, but they are a healthy, filling snack, and they do taste and smell lovely. I add a heaping handful of walnets, some cinnamon and a little vanilla when I make these. Thanks for the recipe!

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groster

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Reviewed: Feb. 3, 2009

DELICIOUS! I followed the recipe and these muffins were incredibly moist and perfectly sweetened. Thanks!

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Sarah Rachael

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Reviewed: Jan. 4, 2009

My boyfriend and I love this recipe. I did sub regular flour for whole wheat flour and I used splenda instead of white sugar. They still turned out moist.

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Senn

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Reviewed: Dec. 29, 2008

This recipe is perfect. I made the muffins with this recipe once before (with three bananas), but I only had one large banana this time. It was still excellent. I would not change anything about this recipe. Fabulous.

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car

Cooking Level: Intermediate

Home Town: Morton Grove, Illinois, USA

Living In: Skokie, Illinois, USA

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Reviewed: Dec. 26, 2008

Very quick, easy, & delicious! I didn't get 12 muffins, but got 10 (I divided them with an ice cream scoop to ensure the same size for every muffin). All 10 disappeared within the first 30 minutes out of the oven. I also added 1 Tsp of vanilla, 1 Tsp of cinnamon, and used 1/2 cup of walnuts.

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Miss Wendy

Cooking Level: Intermediate

Home Town: Palm Desert, California, USA

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Reviewed: Oct. 28, 2008

I think it was my fault, but I will try these again. I usually LOVE lemon zest in recipies, but it didn't work for me here. I zested 1/2 lemon - maybe that was more than the 1tsp it called for. Also, I don't know how fresh my nuts were - and they were pecans. Hey - it is a rainy day and I wanted to make something without going out of the house! Like I said, I will try again - my husband and I LOVE banana nut muffins.

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lovesblueflowers

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Living In: South River, New Jersey, USA

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Reviewed: Oct. 19, 2008

overall taste is pleasant and nice. However the muffin is abit too dry and lack of moist.

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Ashburn Eng

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Reviewed: Oct. 11, 2008

Really easy to make. Followed it all apart from adding chopped walnuts. Did leave some plane banana, but preferred with the nuts.Will definitely make again.

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Bunjirabbit

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2008

tasty, a little dense, good banana flavor

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Renae

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Reviewed: Jul. 5, 2008

This has become my favorite recipe lately. I use whole wheat flour and make these as mini muffins (and cut the cooking time) every week for my toddler. They are a perfect snack. He thinks he's getting a sweet treat, and I feel like he's getting something healthy. Everyone I've made them for, including a lot of other young kids, loves them. I highly recommend.

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Terram

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