The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 26, 2009
Great recipe! Sometimes the most simple recipes turn out best. I made this with all whole wheat flour, two large bananas, skim milk, a half teaspoon of cinnamon and three tablespoons of golden flax seeds. The muffins were moist and delicious. The whole wheat flavor didn't overcrowd the cinnamon-spicy banana flavor. I'd make these again.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA
Living In: Meridian, Idaho, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 24, 2009
1 cup mashed banana = 2 regular bananas. I made some alterations to this recipe per other reviewers suggestions and I still think it needed something more. I used half white sugar/half brown sugar, added 1 tsp cinnamon and 1 cup bittersweet chocolate chip. Next time I will add more cinnamon and vanilla. The banana, oatmeal and chocolate chips added good texture variety to the muffins, although I may add walnuts or pecans for more.
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Cooking Level: Intermediate

Living In: Elkhart, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 21, 2009
Wonderful texture, very moist. This recipe is a keeper. I made no alterations. Thank-you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 17, 2009
These are awesome, and so much better (and healthier) than regular banana bread. We typically add mini chocolate chips, and substitute applesauce for the oil.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 15, 2009
Awesome muffins! I used half white and half brown sugar, and added a tsp of cinnamon. The muffins turned out really good! I'll try using whole wheat flour next time. Thanks for recipe!
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Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 12, 2009
I'm giving this a 5 because even though I modified some of the recipe...I have never been able to make a decent muffin until now. These are so good, moist and really flavorful.. I added cinnamon and used half wheat flour/half white and half brown/half white sugar. They rose nicely and did not stick to the pan at all. Thanks so much for making me a muffin baker!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 10, 2009
Wonderful great little muffins. I also used applesauce instead of oil and I also added 1/2 cup of chopped pecans. The only problem I had was the paper sticking to the muffin.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 9, 2009
Very good. Added a little extra bannana, a half cup of choc. chips, a half cup of walnuts, and used a 1/2 multi grain breakfast cereal oat type mix in place of 1/2 of the oats. Worked great. I plan to use again, and once again add whatever turns up in the cupboards for supplemental material!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Mar. 8, 2009
I used 1 cup of whole wheat flour and 1/2 cup of white flour; 1/4 cup unsalted butter with 2 tbsp. apple sauce INSTEAD of the oil (ran out of canola oil); added 1/2 cup of mini-chocolate chips; added 1/2 cup chopped pecan pieces -- which gave them the perfect touch of crunch -- these were simply the best!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 8, 2009
So good, I used half brown sugar instead of white, and put half a cup of wheat flour just to give it some substance!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 5, 2009
Fantastic recipe! My family devoured them and wanted more. I used the old fashioned style oats...I loved the crunch and texture. They're good with chocolate chips in them too.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 4, 2009
These are good. I just felt they were missing a little something. They are a bit bland. I followed the recipe exactly but these need some tweaking. With that they would get a higher rating but the recipe as written gives dull muffins.
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Cooking Level: Intermediate

Home Town: Hesperia, California, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 3, 2009
Very good. I would have liked them a bit better if there were more bananas, but I really like bananas. I think I'll probably add another 1/2 cup next time I make them. I used whole wheat pastry flour and thought it added a lot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 3, 2009
These were moist, not too heavy, full of fiber and my kids loved them. They didn't last very long!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 28, 2009
Wow these are sooo good! Perfect texture and taste. I added carob chips to the dry ingredients, and they were the perfect compliment of flavors. One of the best muffin recipes yet, and I've tried MANY! Thank you so much for sharing!
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Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 21, 2009
Great texture and taste. I also added wheat flour, brown sugar, aplesauce and cinnamon. I omitted the white flour, white sugar and oil. I will try mini chocolate chips next time.
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Amy
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Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 16, 2009
Fantastic and moist. I'm not a great baker and din't mess them up. I did 1/2 white sugar, 1/2 brown. I did mostly applesauce with a little oil because I didn't have enough applesauce. I did 1 cup white flour, 1/2 cup whole wheat. I didn't add nuts, but definitely will next time. It will add to the great texture.
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Cooking Level: Intermediate

Home Town: Visalia, California, USA
Living In: Rehoboth, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 16, 2009
I followed some of the other suggestions. I substituted whole wheat flour for the white flour and applesauce for the oil. I did add ground flax seed, dried cranberries and chopped walnuts and I used skim milk. I did not have a problem with sticking but I did not use muffin cup liners. I thought these muffins were really good and I will be making these a lot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 16, 2009
These were great! Very light and moist! Very easy to make with my 5yo & 7yo darlings. I did throw in 3/4 cup of very fresh, plump blueberries. After reading the other reviews, I will try replacing some of the AP flour with whole wheat next time. I'll bet a cup of toasted walnuts would also be excellent in these.
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