Reviewed: Sep. 28, 2009

My version is better for you.

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Reviewed: Sep. 25, 2009

Excellent snack w/ my coffee when I get the munchies @ work. Rich. Love the texture of the topping. This will be in my Allrecipe file.

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minda

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Reviewed: Sep. 16, 2009

These muffins were excellent! I only used 3/4 cup of sugar, but next time I will add only 1/2 cup. I also omitted the topping because the kids prefer without it.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

These were so good! I used Greek style yogurt instead of the sour cream, and brown sugar in place of the white, both because it was what I had on hand. I used my mini muffin tins and the first batch ran together. A little disappointing, but in the end, that just meant more muffin top! I added another 1/2 cup flour to the double batch and the next round came out just fine.

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dani

Cooking Level: Expert

Living In: Castro Valley, California, USA

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Reviewed: Jul. 22, 2009

I made a few small changes... didn't grind up the oatmeal, just dumped it right in... used plain yogurt instead of sour cream and 3/4 cup of honey instead of sugar... also added 1/2 cup of wheat germ... ended up with delicious, hearty-yet-sweet muffins that I will definitely make again!

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Natalie

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Reviewed: Jun. 10, 2009

These are great! Light and fluffy, not dense like most banana breads. The streusel is pretty too.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: May 29, 2009

These muffins have great flavor and texture. I wished they rose a little higher, though. I cut the butter to 1/4 cup and sugar to 1/2 cup, and they were still plenty moist and sweet with the crunchy topping.

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elinor3

Cooking Level: Intermediate

Living In: Grove, Oklahoma, USA

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Reviewed: May 14, 2009

HOW ARE THESE SOOOO GOOD? I've done many banana muffin recipes, none this amazing. Used fat free yogurt instead of sour cream, added an extra 1/2 cup of banana.Don't use the full amount of sugar, I substituted half with 1/2 cup brown sugar and about 3/4 cup white sugar & it was still a bit too much sugar. Yummyyyyyyyyy

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Tay

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Reviewed: Mar. 1, 2009

I added 1/4 cup of coconut, 1/4 cup honey, reduce the sugar. It was really great. crunchy and healthy.

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Vintagej

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Reviewed: Feb. 11, 2009

Wow!! These are really good!! My family is going to love them. I am always looking for a good oatmeal recipe for my kids. Now, I had planned on doing the recipe as is, but it seems as though I wasn't prepared to do any baking today!! I didn't realize that I was out of so many things. So I had to improvise. I did double the recipe. My brown sugar was hard, so I heated to loosen, (I think I got a cup out of it) with a 1/4 cup of white. Used 1 cup each of white and whole wheat, with some wheat germ (1/2 cup) as well. Used spiced rum instead of vanilla. This one is the best...Had only 1/4 of oats, (really thought I had more) so I strained all the sugars out of about 6 packets of instant oatmeal. 2 being multigrain ones. I also used about 9 banana's (5 of which were smaller), as I love having lots of flavour. I didn't add nuts--kids can't take them to school, but topped each one off with some chocolate chips, instead of using the crumb mixture. These again were awesome...and BTW...Everything else I did have...lol

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WILDWOMAN71

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 9, 2009

Absolutely delicious!! Even my husband who is very particular abut what goes int the cakes, cookies & muffins loved these muffins :) He only asked if it is pssible to substitute the sugar with Hney.. may try. My 3yr old didn't even take a bite but 6yr old has been having 2 at each sitting, he LOVES it. Between the 3 of us, the 15muffins I got from this recipe don't last more than 2 days. I didn't have sour cream so used plain yogurt instead (healthier anyway), also cut down on the butter(used only 1/3cup) & the w.sugar(3/4cup). Forgot to seperate the walnuts for the topping and mixed them all in with the flour. Only brown sugar and rolled oats for the topping yet it was still Excellent. YUMMY! Missing it already, will make more as soon as I buy some rolled oats!! Thanks for the recipe, it's a keeper :)

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luvgdfood

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Reviewed: Sep. 16, 2008

These muffins taste like they should be healthy for you, but the amounts of sugar and fat don't make for a healthy muffin.

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ChiefChef

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Aug. 27, 2008

Really good muffins! I used 1/2 whole wheat flour and 1/2 white. I omitted the topping. The result was a hearty muffin that had a great banana-nut flavor.

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luckymegan

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Reviewed: Aug. 22, 2008

Awesome recipe. I've made it countless times and has always been a hit. I make 2 batches and freeze them. Every morning and take one out and microwave it for 40 seconds, tastes as if I just baked them. I added ground flaxseed to give it more fiber content. At times, I substitute flour for whole wheat flour, then add 1 tbs of vegetable oil so it doesn't come out too dry. They're AMAZING.

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Mayte_Spain

Cooking Level: Expert

Home Town: Barcelona, Cataluna, Spain

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Reviewed: Aug. 21, 2008

This is my new favorite banana bread recipe. I made one loaf of bread and put the remaining batter into a muffin pan with chocolate chips. Everyone agreed that this is the best banana bread we've ever made. One problem is that the middle did sink in, though it was cooked all the way through. Maybe I'll cook it a little longer next time.

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Christie T.

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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Reviewed: Jul. 22, 2008

I made this muffin gluten free by substituting half soy and half Quinoa flour for the regular flour. Also used half olive oil/half butter. I substituted Sugar Twin for the sugar....but only used about 1/2 cup. With all those health substitutions, they were amazingly good!

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STOWNSE

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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Reviewed: Jun. 23, 2008

Delicious, even without the topping. I'm trying to eat a bit healthier, so I omitted it and used a scant 2/3 c. of brown sugar instead of 1 c. white. Also used yogurt instead of sour cream. Cooked only 20 minutes. Results were moist and yummy!

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Carah

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Reviewed: Jun. 8, 2008

Delicious! I made these according to the recipe. My suggestion would be to bake these in two muffin pans so that you can separate one empty space between each muffin while baking because mine were touching eachother while baking. Great recipe!

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Adonia

Cooking Level: Expert

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Reviewed: May 29, 2008

While very good, I think the butter could be reduced to 1/4-1/3 cup-I had the same experience as another reviewer who commented that butter had actually seeped through the paper liners and was visible in the pan after the muffins were removed. Good banana flavor, hearty texture because of the oats and nuts, and a crunchy brown sugar topping. Muffin tin sizes vary, so you may get more or less than 12 muffins--just remember to fill the muffin cups 3/4 full.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: May 20, 2008

I can't believe I've failed to rate this recipe before now - I've made these muffins dozens of times and I don't even really like bananas! Even my extremely picky 2 year-old likes these! Adaptations I've made over time - substitute pecans for walnuts (personal preference), omit the cinnamon, add 2 tblsp lemon juice, and 2 tblsp meyer's rum (it isn't a strong/recognizable taste but really adds something). I also tend to add a bit more banana than recommended because that makes the bananas more moist. I also don't add the topping, I don't think the muffins need it. As another reviewer advised, don't forget the baking soda because the recipe doesn't actually call for it. Amazing - worth trying at least once!

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