Reviewed: Sep. 20, 2009

Great muffin recipe. Baked twice with minor changes, subbed half the AP flour with whole wheat, decreased the sugar slightly, added mini chocolate chips and some walnuts and baked in mini tins at 395 for 10 minutes. I have two happy little girls!

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Hobbsgirls

Cooking Level: Expert

Home Town: Clifton Park, New York, USA

Living In: Troy, New York, USA

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Reviewed: Sep. 19, 2009

This recipe is fabulous & I've lost track of how many times I've made it. You simply can't mess it up, no matter what you add or in what form you bake it. I've made muffins, loaves, & cakes. I've added carrots, apples, raisins, nuts, pineapple & flaxseed in various combinations & this recipe still works to perfection. My dog even likes it so much that I make mini muffins without the sugar for her! Very healthy, very flexible, & very much loved at my house. Thanks so much for a great recipe:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 31, 2009

These are delicious and seem pretty-low fat! Thanks for sharing! This recipe is definitely a keeper! :)

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Jen S.

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

These muffins tasted like baking soda to me. There's nothing very acidic in the recipe to react with the soda, so I wonder if it is even necessary. I will try this again without the baking soda.

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Reviewed: Aug. 28, 2009

Loved it!! But, I added a few things: some shredded coconut, raisins, nuts and chopped pears. I also used whole wheat flour instead of all-purpose. Very moist and tasty muffins:) Will definitely make it again! Thanks!

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P.A.Guerin

Cooking Level: Expert

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Reviewed: Aug. 24, 2009

I added cranberries to the recipe, approximately 1 cup. Made the muffins even better...ymmm. I also split the white sugar with brown sugar. Very good!

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tkji

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Reviewed: Aug. 21, 2009

Very good for healthy muffins! I used almost all whole wheat flour and a mix of brown and white sugar. I also added some chocolate chips and pecans. The oats added a nice texture and the muffins were dense like banana bread but not heavy. I'll try replacing some of the oil with applesauce next time.

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briana

Cooking Level: Intermediate

Living In: Bloomsburg, Pennsylvania, USA

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Reviewed: Aug. 15, 2009

Good recipe but it did seem to call for alot of baking soda/powder so to avoid the after taste that some reviewers mentioned, I reduced the amount of baking soda to 3/4tspn only. I added mini choc chips to half the batter but I felt that the chocolate over-rode the flavour of the bananas and oats and these muffins are better without the choc chips. I'm not sure I liked the crunchy / chewy texture of the rolled oats against the soft texture of the rest of the muffin so maybe I will try using quick cooking oats next time

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sstang

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Reviewed: Aug. 13, 2009

These are amazing! I followed the original recipe, but added 3/4 c. chocolate chips and cooked in a loaf pan for approx. 45 min. The texture, flavor, and density of these are the best, I can't stop eating them! Definitely recommend this recipe!

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Lindzann81

Cooking Level: Intermediate

Home Town: Tawas City, Michigan, USA

Living In: Newport News, Virginia, USA

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Reviewed: Aug. 11, 2009

I couldn't have been happier for a first bake on a new recipe! I did substitute applesauce for the oil, and I added 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a dash more vanilla. They baked up beautifully, tender, moist, and delicious, full of flavor. THANK YOU! :D

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JaJireh

Cooking Level: Expert

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Reviewed: Jul. 31, 2009

Lovely, tender muffins!! I loved the slight "hint" of oatmeal flavor and the oatmeal gave it a wonderful, light chew. They were not overly sweet, which I really appreciate. I could see substituting brown sugar for some or all of the white sugar called for; that would be a great taste. Overall, excellent muffins that will stay in my muffin rotation! Thank you for sharing, Karen

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KittySerbia

Cooking Level: Intermediate

Living In: Belgrade, Central Serbia, Serbia

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Reviewed: Jul. 28, 2009

i used all brown sugar, whole wheat flour, and apple sauce in place of the oil. i added in some apple pie spice for more flavor. they made a really great breakfast, thanks!

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GrannyMaryLou

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 22, 2009

These muffins were very, very good. I made pretty much the same modifications that everyone else has made. They taste and look great, I just had a hard time peeling the muffin papers off. I'd recommend spraying the papers first.

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Huskergirl

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Reviewed: Jul. 21, 2009

This muffins were great...with some modifications. I used 1 cup wheat and 1/2 cup AP flour. I also subbed the oil for unsweetened applesauce and added 1 full tsp of vanilla. Finally, I added an oat crumble topping (1/4 cup butter, 1/2 cup oats, 1/2 cup AP flour, 1/4 cup brown sugar, 1 tsp cinnamon) to the top. These are healthy and great! Not too sweet either.

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SavedByGrace

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Jul. 11, 2009

These are really good muffins. The only changes I made were that I used 1/2 whole wheat flour and 1/2 white flour and brown sugar in place of white sugar. I also added blueberries. Will definitely make again.

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Chrissie

Cooking Level: Beginning

Living In: Royal Palm Beach, Florida, USA

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Reviewed: Jun. 23, 2009

These are very tasty muffins. I made a couple of changes. I used 1/2 white flour and 1/2 whole wheat flour. I also substituted applesauce for the oil. They turned out great!

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Mary M.

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

These are moist and flavourful muffins. I added 3/4 cup semi-sweet chocolate chips and 1 tsp of pumpkin pie spice. Instead of all white flour, I used 1 cup white flour and 1/2 cup whole wheat flour.

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shannacooks

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Reviewed: Jun. 17, 2009

One of the best banana muffin recipes I have ever tried (and I have tried a lot, since I ALWAYS have left over bananas). I followed the recipe exactly, except I used brown sugar instead of white, and I added 3/4 cup of chocolate chips. Very moist and tasty muffins, I just ate 2 right out of the oven!!

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sweetie_bri

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Reviewed: Jun. 14, 2009

I use this recipe all the time; it's great for vegan conversions as well.

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Bethany

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Reviewed: Jun. 14, 2009

The taste was missing a little something, I wanted to make the recipe as is but it needs a spice or something. I think next time if i make them I'll add some cinnamon or leave it out and add some chocolate chips.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Banana Oat Muffins

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