Reviewed: Feb. 5, 2013

This recipe is not only easy, but delicious. My husband and I both love them. We will definitely be making them again! We did not have lemon zest so I used half a tsp. of lemon extract. I also doubled the amount of walnuts because so many comments recommended to do so.

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Reviewer:

tamster

Reviewed: Feb. 3, 2013

I loved this recipe! I had some bananas about to go bad in my kitchen and this is the best way to use them after they are browned. I did not use the lemon at all. I used the rest of the recipe and for an icing because I thought they were pretty floury I melted 1 tsp of butter and 1 tsp of brown sugar and drizzled them over each muffin. Delicious!

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Reviewer:

ChickyCooksitAll

Reviewed: Jan. 22, 2013

This recipe is a keeper. The only thing different is I left half the sugar out. I am a Diabetic. Will make again.

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Reviewer:

outlawmom

Reviewed: Jan. 12, 2013

Perfect and didn't change a thing!

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Reviewer:

Deepfriedtx

Reviewed: Nov. 5, 2012

It is amazingly moist

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Reviewer:

twilliams

Reviewed: Nov. 4, 2012

I made these today, I used 1 tsp of Vanilla Extract and a dash of cinnamon also omitted the oil and used 1/3 cup of unsweetened Apple Sauce in place of oil. Also cut back the sugar to 1/4 rather than 3/4 and instead of All Purpose Flour I used Wheat Flour and I used 1 1/2 cups like I would of with all purpose flour and they were not too dense at all and they rised also added 1 cup of chopped walnuts and 3 whole banannas as well this made 1 dozen perfect yummy Healthy Muffins ! Would make again for sure .... High in Protein and good carbs ! low in calories also !! Hope this helps with my tweaks to the original recipe.

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Reviewer:

Joshua Klein

Reviewed: Oct. 24, 2012

I made this recipe for mini muffins, which were used for gift baskets for a conference. This recipe was awesome. The muffins smelled wonderful, and tasted even better, I did cut the lemon zest by half in my second batch. I will be using this recipe again. Thanks for posting it.

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Reviewer:

Timberweave

Cooking Level: Intermediate

Home Town: Oak Harbor, Washington, USA

Living In: Missoula, Montana, USA

Reviewed: Sep. 25, 2012

This is a simple and good recipe. Cook time in my oven was a bit shorter than described here (about 15 minutes per batch). I doubled the recipe, but omitted the lemon zest and walnuts. If I make these again, I might add some cinnamon or nutmeg and some vanilla extract. Overall, though, very good recipe.

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Reviewer:

hlang264

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

Living In: Tallahassee, Florida, USA

Reviewed: Aug. 16, 2012

Quick to make and a nice little snack. Followed recipe minus lemon zest and they came out pretty good. They have just the right amount of banana not over powering. Next time I may add more walnut 1/2 cup at least and some milk like I've read in other reviews see if they come out a bit more moist. Will be making these very often.

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Reviewer:

gerrietp

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Jul. 30, 2012

This was a satisfying recipe! I did not have walnuts, so I couldn't add those. We are 6,000ft about sea level so I added about 1/4 cups of skim milk because I knew the consistency of the recipe would dry out quickly. I also added 1 1/4 teaspoons of vanilla, and cinnamon for taste. They were DELICIOUS. Everyone loved them! I will be using this recipe again :)

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