The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 12, 2008
These muffins are fabulous! I followed some of the other suggestions and used half white, half whole wheat flour. I also cut the oil in half and added applesauce for the other half. I added dried cranberries and chocolate chips and my family says they're one of the best muffins they've ever had! Moist with a great texture, I'll make them often for breakfast, snacks, and school lunches.
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Lil

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Oct. 4, 2008
Yum! I substituted 1/4 C of flour for wheat germ to get a little extra nutrition. Beautiful muffins!
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Photo by Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 28, 2008
Yum! These are quick and easy - I added cinnamon, cardamom and nutmeg, and used applesauce instead of oil.
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Photo by Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 26, 2008
These muffins are quite tasty. I reduced the sugar to 1/3 cup because the bananas I had were quite ripe and I didn't want it to be too sweet. Right before popping these into the oven, I added a crumb topping consisiting of oats, brown sugar, cinnamon and butter. This made the presentation and the taste of the muffin great! My only concern was that it tasted too much like the baking soda, but I probably just overdid it with that. Overall, great recipe to keep when you want to make banana muffins from scratch.
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Photo by Allrecipes

Cooking Level: Beginning

Living In: Eagle Rock, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 14, 2008
These mufffins are actually breakfast material and not too sweet. I made them with white whole wheat flour and pecans and they turned out wonderfully.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Aug. 29, 2008
Delicious, and easily modified. I used applesauce instead of oil, and they turned out great! It cut the calories down to 143 per muffin! I will make these again, thanks for the recipe!
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Liz
Photo by Liz

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 25, 2008
If you follow this recipe (without making any changes) it really is excellent. The first time I made them I tried substitions to make them lower fat, and they really weren't as good. This recipe is really pretty healthy as is, anyway. Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 22, 2008
These are good. I am giving them a 5 because of their nutrition in comparison to taste. They taste sort of nutty because of the oats. I usually feel that when you supplement ingredients for healthier ones, the taste suffers. I supplemented applesauce for the oil and used part wheat flour instead of regular. I don't know how these would have tasted but they still tasted good...(but obviously healthier.) I added cinnamon and nutmeg and made these into mini muffins and they were great. Thanks for the recipe!
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Photo by Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Provo, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 15, 2008
Very moist & wonderful!! We made these with low fat ingredients like applesauce, Splenda, & egg whites. Used a mini muffin pan with a walnut half placed on top. Made 4 24 minis & 4 regular. If my math was right, 2 mini muffins are 2.5 WW points.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 9, 2008
Good muffin recipe. We like nuts and raisins, so I added a half cup of each. I also was out of oatmeal, so I used 3 packets of Simple Harvest Apple Cinnamon hot cereal mix. It turned out great. I agree with the reviewer who said 18 minutes is the perfect time to bake. They really have a beautiful golden color. I'll do this one again.
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Photo by Dawn

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 24, 2008
I tried this recipe and added 1/2 cup chopped nuts. It tastes great, but, in other banana muffin recipes foil cups are a must! They should be used with this recipe also so the muffins don't stick.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 13, 2008
Terrific! What a fast and simple recipe. I add a modest amount of chocolate chips and some chopped walnuts, but other than that, I always follow the recipe to a 't'. Thanks for a great go-to recipe for those overripe bananas!
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Photo by JENNIFER

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 6, 2008
Tasty. I baked these in small bread pans and increased the time a bit. Also, I whole wheat pastry flour.
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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA
Living In: Gardnerville, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 22, 2008
Things that make you go YUM! I added butterscotch chips but these would be fine without. Perfect - moderately healthy. easy and the kiddos loved them. Sounds like a winner to me!
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Cooking Level: Intermediate

Living In: Fort Myers, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 22, 2008
I replaced the oil with applesauce. I had never tried that before but it changes the texture a little (a bit chewy/gummy), so next time I might use oil, depending on who I'm baking for. Otherwise it's not bad... I also put in a pinch of cinnamon. A good yet healthy muffin is hard to find - thanks!
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Photo by Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 19, 2008
These are yummy! they just came out of the oven and i have already 2 1/2 but no fear i made them as healhty i could by doing the following...I used mostly whole wheat flour instead of all white; applesauce instead of oil; honey instead of sugar; 2 egg whites instead of whole egg; 2% milk; and threw in about a 1/3 cup of flaxseed meal. Thanks for the recipe! It's a keeper!
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Photo by Renee'

Cooking Level: Expert

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 19, 2008
I really liked the addition of rolled oats and while the texture did not bother us, I think if I make them for guests, I would add nuts or dates or something that would distract from the occasional bits of oats. If you didn't know there were rolled oats in them, you might think that the batter was not mixed properly. I did add an extra 1/4 cup of sugar to make 3/4 total. The muffins freeze very well. I will definitely make these often. Thank you for a very good recipe.
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Home Town: Iroquois Falls, Ontario, Canada
Living In: Rochester, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Photo by Cookies
Reviewed: Jun. 19, 2008
Very good! In place of all purpose flour, I used whole wheat. It's a very easy muffin to make and it was just right for our tastes! THX.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 17, 2008
Fantastic! I added raisins and nuts and they turned out great. Thanks for posting.
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Photo by coastie

Cooking Level: Beginning

Living In: Mills River, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 10, 2008
I doubled the recipe. The changes I made were in temperature and time, applesauce for oil, added cinnamon, brown sugar for white sugar, and added flaxseed. The muffins were good but not as sweet as I would have liked. Maybe if my bananas had been a bit more ripe they would have been more to my liking. However my husband will love them just the way they are!
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Cooking Level: Expert

Home Town: Franklin, Tennessee, USA

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