Reviewed: Jan. 10, 2012

This is a good muffin recipe. I made it almost exactly as specified, with only a few additions. I like a little spice in my muffins so I added powdered ginger and cinnamon, the same way I would for my oatmeal cookies. I also like nuts so I added chopped pecans. I only had 2 percent milk on hand and used that and it still turned out fine. Oh I also substituted 1/3 cup of oat bran for the rolled oats. So I did 1/3 oat bran and 2/3 rolled oats. Even with all that they still turned out good. So I have to say its a solid recipe.

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4 users found this review helpful

Reviewer:

DJACK7799

Reviewed: Jan. 9, 2012

I used homemade chunky applesauce instead of the oil and added walnuts. My husband who does not like anything that could be close to "healthy" ate more than I did! Definitely a keeper!!

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3 users found this review helpful

Reviewer:

PURPLEMIDNIGHT

Reviewed: Jan. 8, 2012

Really good. Followed previous suggestions to use applesauce in place of oil and half whole wheat flower. Meant to use half brown sugar, but forgot. I think that would make these even better.

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4 users found this review helpful

Reviewer:

Alexmluc

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Washington, D.C., USA

Reviewed: Jan. 2, 2012

Used 3/4 c whole wheat, 3/4 c unbleached, raw sugar and almond milk. Added chocolate chips. Refrigerated overnight in muffin tins. Placed in cold oven while preheating. Once oven reached 400, baked 20 minutes. Perfect and moist!!

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5 users found this review helpful

Reviewer:

DEZIREE

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Dec. 27, 2011

I used 1 1/4 cup oatmeal and 1 1/4 cup gluten free baking mix from Arrowhead. I subbed light brown sugar for the white sugar. I also added walnuts and raisins and cinnamon. It tasted good but fell apart too easily, probably due to the small egg and the gluten free mix.

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4 users found this review helpful

Reviewer:

lisa ann

Reviewed: Dec. 23, 2011

Made these with spelt flour, coconut oil and two bananas. They were stellar. Next time I'll add some nuts too :0)

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4 users found this review helpful

Reviewer:

loriz01

Reviewed: Dec. 1, 2011

I quickly mixed this up to use up an old banana, and it turned out really well with modifications to make it slightly healthier (for my half batch I used just an egg white, also substituted whole wheat flour and applesauce). I threw in a small handful of chocolate chips, yum. Perfect texture, not too crumbly or dry at all.

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4 users found this review helpful

Reviewer:

Desiree

Cooking Level: Beginning

Reviewed: Nov. 30, 2011

This is a great recipe to use up old bananas. I've made these twice and would recommend adding a pinch of cinnamon and nutmeg. Very yummy in the morning with coffee for a breakfast on the go!

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5 users found this review helpful

Reviewer:

JamieMarie

Cooking Level: Intermediate

Home Town: Perry, Georgia, USA

Reviewed: Nov. 29, 2011

I like this recipe alot! Got nice fluffy big muffins!

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6 users found this review helpful

Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Nov. 24, 2011

Very delic! I make this recipe every week and my husband and I eat them for breakfast:) It's better how the recipe calls it with just white sugar though instead of doing half brown half white. We do substitute apple sauce for oil though and they turn out amazing!

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4 users found this review helpful