The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 11, 2009
Light, not too sweet, perfect breakfast muffin.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 8, 2009
Tried this with my gf today and I must say it tastes awesome!! We added chocolate chips and raisins and yum yum!!
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Photo by YOUR MOM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 8, 2009
I added cinnamon and allspice and substituted half the sugar with honey. They browned very fast in my oven, so I reduced the temperature to 325 for the same baking length.
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Photo by Jessica

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 7, 2009
Awesome recipe, my kids love them! Thanks for posting.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 5, 2009
I prepared the recipe exactly as written with probably a tab bit more banana...I mean you can't just mash half a banana. The muffins are really good. I rate them a 4-star because I think some tweaks can make them better and more healthy. I'm going to experiment from here, I just always like to go by the recipe the first time I make anything. I'm going to try the whole wheat flour and substituting some applesauce for the oil and possibly half brown sugar and white sugar taking some of the suggestions from other reviews then they should be a little less fat and very tasty. Thank you!
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Photo by Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA
Living In: Winter Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 3, 2009
Delicious muffins - subbed applesauce for the oil, used half whole wheat/half white flour, and half brown/half white sugar. Sometimes I add 1/2 cup mini chocolate chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 2, 2009
delicious muffins!! The only thing I changed was using rice milk (that's all I had) and they were amazing :) thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 31, 2009
1) Used mini muffin tins w/o paper but oiled ~ should wait a few minutes after removing from oven before removing from pan so they don't stick as much. 2) Used about 3/4 c. brown sugar instead of white. 3) Used only applesauce instead of oil (same amount) 4) Used Coach's Oats instead of quick cooking oats. 5) Used Rice Milk instead of cow's milk as substitute for dairy allergies at our house. Yum! Would definitely add some cinnamon and nutmeg next time ~ wish I had thought of that earlier! This is a GREAT way to use up those yucko brown bananas! :)
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Home Town: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 28, 2009
These muffins were AWESOME!!!The only problem I had was that they stuck to the paper, but that might have been because I used ERINKR82's modifications, I don't know. They tasted great, though, and I'm sure they will be if you follow the original recipe too!
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Cooking Level: Expert

Living In: Huber Heights, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 26, 2009
Pretty good flavor and texture. Not too sweet, which I appreciated. A tiny bit of streusel topping helps these feel more like a treat.
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Photo by Sarah Read

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 19, 2009
I made this with 1 cup flour and 1/2 cup almond meal. they turned out great! I will definitely make these again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 18, 2009
These are going to be a staple here. I have made several batches already, varying things each time. I now use all whole wheat flour (reduce amount slightly if you do this) and reduced sugar and oil by half. I add ground flax seed, and increase the mashed banana or replace the missing oil with applesauce. Each batch is perfect, you can't mess them up! DO SPRAY MUFFIN LINERS first>
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Photo by joy-of-jesus-smileymom
Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2009
These were very good! They had such a light texture that I loved. Made exactly as directed and they were a hit. Would make again.
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Photo by Verena

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 17, 2009
These are great! I did as some others did and made them a little healthier. I used 1 cup whole wheat flour and 1/2 cup white flour. I split the sugar into half brown / half white. I split the oil with unsweetened applesauce. I had the oven at 350 without realizing it and they came out just fine in about 22 minutes. Even with all the 'healthy stuff' I thought this recipe made were a very tasty and moist muffin. I will definitely be making these again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 16, 2009
Oh man...these were a hit! I added a little cinnamon and all spice, tossed in some chocolate chips and they turned out fabulous.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 14, 2009
This is yummy as is! Oh...I threw in a handful of semisweet chocolate chips. My 3 year old approved! Next time, I`ll try with applesauce instead of oil.
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Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada
Living In: Bolton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 14, 2009
These muffins we very good and healthier. I made them with my 2 year old daughter and she had so much fun. I used half brown and half white sugar, applesauce instead of oil, an extra banana and baked at 375 degrees for 12 mins for mini and 20mins for reg muffins. They had a nice chewy texture, moist, and not too sweet. The mixture made 12 mini muffins and 10 reg muffins. I did find the muffins stuck to the paper muffin cups, maybe if I had used oil, it wouldn't have or next time I will not use the muffin cups.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 12, 2009
Moist, not too sweet. Nice texture with the oats. Slightly dense like a bran muffin, not super light and cakey. I ran short on bananas, so I made these with 1/2 c. mashed banana and 1/2 c. peeled and chopped macintosh apple - yummy! They stayed moist for days, even when I put the extras in the refrigerator. With the amount of batter this recipe makes, it looks like the muffins will overflow the 3/4 filled paper-lined muffin tins and make a mess when they rise, but they don't. The finished size and shape was perfect. Although I didn't give the recipe four stars as the best ever, the muffins were better than average and I'd make these again.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Photo by Muffinmom
Reviewed: Jan. 11, 2009
Perfect hearty breakfast muffin, with just one change- whole wheat flour. I debated leaving in a bit of the all-purpose flour, but then decided to make these muffins completely whole-grain. They were delicious; moist and yummy! Great healthy breakfast muffin!
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Photo by Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 10, 2009
very moist and yummy. Made some substitutions. Instead of rolled oats, I used steel cut oats. I took a cup of steel cut oats and little more than a cup of cold water to a pot, brought to a boil then cooled. I also added some flax seed and dried apricots and cranberries. Since I used steel cut oats, I let the batter sit for 15 minutes in my fridge to help soften up the oats. Really dense and full of flavor. Next time I might substitute sugar in the raw and try yogurt instead of the oil.
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