Reviewed: Jun. 12, 2007

It's really hard to choose a banana muffin recipe when there are so many out there with lots of good reviews, but this one had oatmeal in it so that was the deciding factor. I did make some changes, so that affected the flavor, and we ate them while they were still warm, but overall these were very moist and had a good banana flavor. The oatmeal flavor was a little strong in a couple of bites but that wasn't too bad. I made a half batch (just in case) and I substituted brown sugar for white, pineapple juice for milk, melted butter for oil, and I added a small sprinkling of white chocolate chips to tempt my picky son - it worked! I baked them for 20 minutes at 375 in heart-shaped silicone muffin tins - which I filled to the top - and they came out as really pretty heart muffins that rose slightly and gave a nice "crust" but did not spill over and ruin the heart shape. I think maybe some coconut would make them even yummier!

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Ellen Pfeiffer

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Reviewed: Jun. 8, 2007

I did the recipe exactly as specified and it was really good. I'll probably decrease the oats and add a little brown sugar with cinnamon next time. Really yummy!

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jac1975

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Reviewed: Jun. 7, 2007

Just made my second batch (doubled both times) and they look great! I've done 1/2 oil/applesauce - you can tell, as always, but they're still good. I've also fancied them up w/ ch. chips, raisins, shredded coconut. This batch I filled the cups about 90% full; NO spilling over with the rise they're getting in my oven. I’m using 375* ~20 min. with dark non-stick muffin tins. By the way, these tins are SUPER (Calphalon Classic – Bed,Bath&Beyond)! I never use paper liners. After the muffins cool a bit, I shake the pans side to side w/ a little force to loosen the muffins from the walls of the cups. They come right out easily once slightly warm, even w/ decreased oil. Clean-up’s easy b/c of the non-stick. Not having liners makes for a pretty presentation in a cloth-napkin-lined basket. Thanks for the recipe!

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Annie M.

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Reviewed: Jun. 4, 2007

Very good! I added mini chocolate chips and a cinnamon sugar sprinkle on top. I also used 1/2 cup whole wheat flour and baked at 350 in my convection oven for 17 minutes and they came out great!

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Dee

Cooking Level: Expert

Home Town: Pennsauken, New Jersey, USA

Living In: Garnet Valley, Pennsylvania, USA

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Reviewed: May 24, 2007

These were delicious! I also replaced the oil with 1/3 cup of applesauce and I added about 2/3 cup of chocolate chips. Yummy!

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Terri

Cooking Level: Expert

Living In: Putnam Valley, New York, USA

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Reviewed: May 23, 2007

These were great! Super moist! We ate them in one night!

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sheenabobeena

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Reviewed: May 17, 2007

Wow, these are GREAT! A little too crumbly for my two-year-old to eat but they taste great, are moist and cakey, and came out of the oven perfectly timed and browned! Definitely a new favorite.

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YMACORR

Living In: Gurnee, Illinois, USA

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Reviewed: May 8, 2007

I made these a few days ago and I was skeptical when I first pulled them out of the oven. They seemed a little too dry, and fluffier than I like my muffins. But when I let them cool down, they were really good! The flavor was unique because of the rolled oats. And the texture was slightly chewy, and became nice and moist after cooling a bit. Great breakfast muffin! Hearty enough to be eaten alone, or if you're really hungry, served along with eggs, juice, fruit and the rest of your morning spread.

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danucal

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 25, 2007

Excellent recipe! I replaced 1/2 the flour with whole wheat, the oil with applesauce and added more bananas. Even my 21mth old son loved them!

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eatorganic

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Reviewed: Apr. 20, 2007

I'm amazed at how delicious these were for the little time spent whipping them up.

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Little Old Lady

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 19, 2007

These are very good, make sure when you bake them, they turn nice and dark brown, that way they are really good. Chopped nuts always give them a nice flavour as well!

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SUSANJOANNE

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Reviewed: Apr. 15, 2007

i absolutely love this recipe. all other banana muffins/breads come out dense and uncooked in the middle, but these muffins came out PERFECT. i replaced most of the oil with applesauce and added 1/8 teaspoon ginger which made it taste "autumn-y." this recipe is highly recommended!!

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Apr. 11, 2007

These muffins were very moist and good. I changed the recipe just a little to make them more heart healthy. I used 1/3 cup applesauce instead of the oil,reduced sugar to 1/4 cup and used 1% milk. I added 1/2 teaspoon cinnamon and 2oz. pkg of chopped walnuts for extra flavor. These are good warm with a little butter and some honey drizzled on them.

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Peggy Ann

Cooking Level: Intermediate

Living In: Laredo, Texas, USA

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Reviewed: Apr. 8, 2007

I used a mini muffin pan instead and got 27 tiny (but high-domed) muffins! they were delicious and moist! but i had to bake them for 18 min so maybe you have to bake them longer if you are using regular sized pans. or maybe its just my oven i dont know. ok i also substituted 1/3c unsweetened applesauce for the oil to make the muffins healthier, and used "no sugar added" soymilk which was pretty tasteless and yucky on its own but it worked well in the muffins i guess. i thought the oats were a little too overpowering though so i will cut it down to half a cup next time i make this. yes i will definitely be making this again! some thought the muffins were not sweet enough but i think it was just right for me :)

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ixx

Cooking Level: Beginning

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Reviewed: Apr. 5, 2007

i had to make some substitutions since my son has allergies. i used rice milk instead of milk and 1/4 cup applesauce instead of egg. i also added an extra banana. came out perfect! delicious!

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bebe

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Reviewed: Apr. 5, 2007

Good and easy! I sprinkled them with cinnamon sugar before baking. I think next time I will use quick oats instead of rolled oats (a little too chewy). But all in all, a great recipe.

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LORI Q

Cooking Level: Expert

Living In: Baker, Montana, USA

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Reviewed: Mar. 23, 2007

I replaced the oil by applesauce and I can't believe how good they are for healthy muffins! They're actually better than most full fat - full sugar - no fibers muffins I've tried!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Mar. 22, 2007

Good Recipe. I added 1/2 tsp cinnamon to the mixture as well as 3/4 cup of walnuts and pecans.

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annabella101

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2007

Now, I've been known to eat a whole loaf of banana bread in one sitting so I decided muffins might be a better idea this time around. These are so good! I used 1/4 cup slpenda, same amount of unsweetened applesauce for the oil, skim milk, 1tsp of cinnamon and one small red apple (forgot what kind) peeled, cored, and choped pretty small. Mine turned out done after 18 min at 350. Next time I think I will add 1/3 c walnuts and play around using some honey. Will make again!

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ajk24

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Mar. 10, 2007

Awesome recipe :) Because I had to make these before my brother ate all the bananas, the ones I used weren't completely ripe, and I used brown granulated sugar instead of white sugar. As a result, they weren't quite as sweet, but still very good. Nice and healthy.

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