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!

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!

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!

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.

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!

This recipe was not only very good, but also very easy. I simplified the recipe even more by using Quick cooking oats instead processing the whole oats. Also instead of cutting in the butter, I shredded the cold butter in the topping mixtre using a cheese shredder. I give this recipe 5 stars. I'ts also a wonderful recipe to cook with kids. Thanks.

Yummylicious! I didn't grind the oats as I like the added texture of leaving them whole. Also didn't add nuts, but I imagine these will be "over the top" when I add them next time. I'll also probably add more cinnamon. Great recipe!

Over the years I have tried many Banana Oat recipes, this truly is the best!! So moist and buttery- oh my!! I do use more bananas than called for and I use half brown sugar and half white, simply amazing!!

I made these muffins with some alterations. I didn't grind the oats because I do not have a food processor. I cut the sugar down to 3/4 cup. I switched the nuts for chocolate chips. Also substituted the sour cream for non-fat yogurt. My muffins didn't rise but they taste great. I would cook them for longer and put even less sugar if I made them again.

these taste really good, but the topping made them too sweet. also, the weight of the topping made the middle of my muffins sink in. maybe if i do these again, i will reduce the amount i put on & put less sugar in the muffin itself.

these muffins rock i follow the recipe almost to a t only added half of the sourcream also added a pack of sugar free cheesecake pudding mix and a 1/4 cup of half and half made these yesterday evening my boyfriend and i ate the last of them this morning thanks alot great recipe

Perfect Banana Muffins - just as it is. I left out the nuts because not everyone in my family is a fan it was still a wonderful tasting recipe. Very moist. I made no changes to the recipe and I made some as regular sized muffins and some as minimuffins. The minis only took 13 minutes to bake in my oven.

It really bugs me it when people review recipes after making a ton of changes but because a lot of swaps are suggested in reviews for this particular muffin, I will say this: these were good the way I made them after reading through the reviews but I suspect they would have been better had I not swapped half the butter for applesauce, exchanged for wheat flour and subbed low-fat yogurt for the sour cream. A solid three or four with the subs, I have no trouble believing they'd be 5 star if left alone.

these were really yummy, i substituted 1/4 cup coconut oil and 1/4 cup applesauce for the butter, and used whole wheat flour instead of all purpose. I also put in extra cinammon and some nutmeg and cloves. I will definitely be making these again. They were incredibly moist, next time i will put just applesauce and no oil.

I made a few small changes and left out the topping, and they were great! I used half whole wheat flour, 1/2 C white sugar and 1/4 C brown sugar, toasted walnuts, 1/3 C butter, and about 1 1/2 C bananas. The recipe made 18 muffins for me. They are really good, and reasonably healthy!

This is absolutely the best muffin recipe I've ever come across. The flavor is outstanding, and I've never even used the crumble topping. This last time I made them I actually substituted half the butter with coconut oil, and what was great became out of this world! Since I use really ripe bananas, I usually cut back a little on the sugar. I use 1/2 cup white and 1/4 cup brown. The only other subsitution I make is with the use of pecans rather than walnuts. I have already shared this recipe with many and will continue to do so! Thanks for this great recipe!

these muffins are definitely moist, but they don't have a lot of flavor. If you like the banana flavor in a muffin, don't make these. If i try to make these again i would halve the salt and add more spices.