Reviewed: Jun. 3, 2009

These were good muffins, but I thought they could have used a little more flavor. I didn't have quite a full cup of bananas, so that may have been the problem. To make up for it, and to get my sons to eat them, I threw in some chocolate chips. I will make them again, though I'll probably tweak them to fit our tastebuds.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: May 27, 2009

Great recipe! I did not change a thing. I will definitely be making this again in the future.

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The Bakestress

Cooking Level: Intermediate

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Reviewed: May 24, 2009

Very good, they aren't very sweet so if you like muffins that are sweeter you may want to add some sugar. I added chocolate chips and walnuts and they tasted like and oatmeal chocolate chip cookies, muffin style.

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Candy

Cooking Level: Intermediate

Home Town: Chaska, Minnesota, USA

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Reviewed: May 14, 2009

great and easy. I doubled the recipe, used half white and half brown sugar, replaced some of the white flour with ground flax seeds, added a handful of raisins and a handful of 7grain cereal and finally I added a strawberry to the center of each one and a small piece on top. Top notch!

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ahoffort

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Reviewed: May 6, 2009

Yummy and healthy! We added nuts and a few chocolate chips and everyone loved them!

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MommyInAZ

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: May 3, 2009

Love this recipe! I made a few changes, but mostly stayed true to the original. I added 1/2 cup Craisins, 1/2 cup chocolate chips, 1 tblsp ground flax, 1 apple (minced in the food processor), and reduced the oil to 1/4 cup. Delicious!

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FATCHIC

Cooking Level: Expert

Home Town: Mukilteo, Washington, USA

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Reviewed: Apr. 30, 2009

These muffins were good. I liked the texture from the oats. Next time I may add more sugar because they weren't very sweet.

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

Yummy. I've made this twice. Once I subbed applesauce for the oil and they were fine. The second time, I used applesauce but also added one tablespoon of oil, and that made it easier to get the muffin papers off. FYI ... you'll need about two and a half small-medium bananas.

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Kim

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Apr. 28, 2009

Mmm... Moist, delicious. I added half the banana last so I had some nice banana blobs, otherwise followed directions exactly. I always freeze over-ripe bananas for banana bread but this may be all arround better and easier! Except maybe if I am craving a toasted banana bread. Did you know that the smell of banana bread is the number one aphrodisiac for women? My house still smells wonderful! Oh I also got 20 muffins out of this recipe, but they weren't overflowing the cups.

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Melissa Thornton

Cooking Level: Intermediate

Home Town: Kingston, Ontario, Canada

Living In: Jasper, Alberta, Canada

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Reviewed: Apr. 28, 2009

I really like the fact that there is only 1/2 cup of sugar in this recipe, this amount and the bananas are just enought for our taste. I will definitely make this again!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

These are the perfect breakfast. I used 1 cup whole wheat flour and 1/2 cup white, Applesauce instead of oil and 2 egg whites in place of the one egg and three mashed bananas. They have the prefect about of sweetness and are nice and hearty.

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Erin

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

I love these muffins! Like many reviewers I add walnuts and whatever's on hand--dates or raisins. They are plenty sweet with less sugar than other recipes and I love the hearty texture of the oats. I do really like popular banana crumb muffin recipe from this site but have prefered these and continue returning to this recipe.

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Shawnee

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 22, 2009

Delicious! They really are top notch!!! Mine taste every so slightly undercooked but still brilliant, thanks. NOTE TO USERS ON IPOD TOUCH OR IPHONE!! The ingredients in metric (grams and milliliters) on the website rather than the application.

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Chiliesontoast

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Reviewed: Apr. 18, 2009

Super delicious!! I too used 1/2 whole wheat flower and 1/2 white flour, applesauce in place of oil, and next time will try the 1/2 white sugar and 1/2 brown sugar. These are scrumptious!

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SUZYB.

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

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Reviewed: Apr. 18, 2009

I needed to use up 2 bananas, so I thought I would try this. Good texture with the oats. I made mini muffins and baked for 12 minutes at 350 degrees. I also added mini chocolate chips and walnuts to half the batter. Pretty good.

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Brook08

Cooking Level: Intermediate

Home Town: Utica, Kentucky, USA

Living In: Evansville, Indiana, USA

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Reviewed: Mar. 31, 2009

I thought these turned out great! I used a mini muffin pan which yielded about 30 muffins and adjusted the cooking time to about 10 minutes. I also added a little extra banana and flax, which helped me cut down the oil to only 1 Tablespoon. Still very moist that way.

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mollymaroo

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Reviewed: Mar. 28, 2009

Great muffins, easy recipe. My family loves them, thanks! :) PS: They taste even better after a couple of days, that is, if they last that long. Update: This is a great base recipe for fruit and oatmeal muffins, I tried using this with 1cup grated apple instead of the banana, and added some cinnamon to compliment the apple (about 1/2 tsp, maybe more) and they came out great!

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Maria Isa

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Reviewed: Mar. 28, 2009

Delicious and healthy! While these muffins do have sugar and oil in them, it is a small amount compared to other recipes. The addition and oats and substituting 1/2 of the flour with whole wheat flour makes them even healthier. Per hubby's request, I added 1 cup of chocolate chips. They turned out great!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Mar. 27, 2009

Really great texture/consistency - totally a keeper and new fave! Thanks for sharing! Just exactly what I was looking for to jazz up banana muffins without nuts.

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justsar

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

Very good muffins! I used 3/4 c. each of white and whole wheat flour, and they came out excellent! When I made them again, I was 1/3 c. short on mashed bananas and improvised with 1/3 c. of mashed strawberries. They came out delicious!

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