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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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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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 6, 2008
Really good and easy. I did 1/2 whole wheat flour butter instead of oil and used more bananas + nuts of course. Kids love 'em. I put banana liqour in all my banana recipes and it really throws some extra flavor to the mix.
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lg

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Jun. 4, 2008
This is the exactly what I was looking for! A healthier muffin that uses up my ripe bananas, made with less sugar, and healthy oats. They baked up beautifully at exactly 18 minutes... were crispy on the outside and moist (but not wet) on the inside and delicious! I will say, that I felt they needed butter/butter spread on them to really enjoy, though. Will make again, maybe adding some cinnamon.
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Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 3, 2008
Delicious and easy! Recipe made 16 muffins. Used 1/3 whole wheat flour in place of white, half Splenda in place of sugar, half unsweetened applesauce instead of oil, and added about a tablespoon of whiskey.
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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: May 29, 2008
Marvelous! To make them healthier, I reduced the oil a tad, replaced sugar with honey and added cinnamon & nutmeg. They're so moist and light - a new favourite!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 28, 2008
These muffin were very moist and good!!
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jj

Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 16, 2008
The muffins turned out perfect!! They were not too dense, but not too light and we love the oats in them! I subsituted applesauce for the oil, used whole wheat flour, added about 1/4 tsp extra vanilla, used dark brown sugar instead of white and I didn't measure out the banana's as I had 3 large ones that needed to be used up so I just used them all. I run a daycare from home and it's always hard to find something that pleases everyone but this recipe sure did!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: May 2, 2008
So yummy and SO easy! I was easily able to whip these up one morning before everyone was awake (a rarity). The thing we all loved about them was that they weren't overly sweet - but definitely sweet enough! Fantastic texture with the oats. Thank you!!!
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Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA
Living In: San Angelo, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 22, 2008
Very good. Used 3 large bananas,applesauce instead of oil,and extra vanilla.
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Cooking Level: Expert

Home Town: Maryville, Tennessee, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 9, 2008
Good and good for you. I used way more banana than the recipe called for, maybe four big bananas. I used brown sugar instead of white and nearly half of a cup of applesauce instead of oil. I cut the baking powder to 1 1/2 t and increased the vanilla to 1 t. I made this as muffins and mini muffins, just sprayed some Pam in the tins and filled the tins 3/4 full. No spill over at all. I hate to admit how many of these we've eaten.
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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 8, 2008
Great recipe...I added 1/4 cup ground flaxseed and they came out excellent!
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Home Town: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 1, 2008
These muffins were very easy to prepare, and turned out quite delicious. I liked to eat them warm with butter and cinnamon sugar on them. I'm considering trying them sometime with a cinnamon streusel on top or maybe just cinnamon-sugaring the pan before baking.
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Cooking Level: Expert

Living In: Tustin, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Apr. 1, 2008
These were wonderful! Because I was out of white sugar, I used a combination of splenda and brown sugar in it's place. I also replaced 1/2 cup of the milk with low-fat yogurt. Oh... and I only used 1/4 cup of oil. The results were a perfect muffin - very moist with great flavor and texture!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 15, 2008
Excellent recipe! I've made these now several times, and they just keep getting better and better. I also reduced the veg oil to 1/4 cup and added a 1/4 cup of applesauce - yummy!
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Cooking Level: Beginning

Home Town: Barrie, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 14, 2008
These were good and I will definately save the recipe to make again. I did make several substitutions...1c whole wheat pastry flour for 1c white flour, 2 eggs instead of 1, replaced 1/2 of the oil with ground flax seed, used about 1 1/2 cups banana and cut the by about 2 Tbs. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Mar. 3, 2008
These are great muffins. I like that they remain moist and they make a good, quick breakfast on the go. I make a few modifications to make them more healthy since we make them quite often. For 12 muffins, I substitute 1/2 cup whole wheat pastry flour & 1/2 cup ground almond flour (ground in the food processor) for 1 cup of the AP flour. I also substitute 1/3 cup of applesauce for the oil, then bake at 375 for 20-24 minutes.
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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: Mar. 1, 2008
This recipe is delicious! I did half white/half wheat flour and also added chopped walnuts, which I loved! A great way to use up overly ripe bananas!
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Cooking Level: Beginning

Home Town: Manassas, Virginia, 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: Feb. 28, 2008
These are wonderful! I replaced most of the oil with applesauce, and used splenda over sugar. I also used whole wheat flour. These will be made again!
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Cooking Level: Intermediate

Home Town: Lyons, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 23, 2008
I used whole wheat flour. 1/2 cup applesauce + 1 tbs of oil. 1/2 brn and white sugar. Only 1 tsp of baking powder could taste it when I used 2. This last time I added blueberries and talk about good! Very healthy and light snack for those who are trying to eat healthy.
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