Reviewed: Apr. 18, 2012

These are so incredibly delicious. Fast and Easy. I receive rave reviews from all-kids to the elderly!

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Reviewed: Mar. 4, 2012

This is the best recipe I have ever made using ripe bananas! I will never make another recipe for banana bread or muffins.

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jethridge

Cooking Level: Expert

Home Town: Muscle Shoals, Alabama, USA

Living In: Panama City, Florida, USA

Reviewed: Sep. 10, 2011

These were the best muffins I have ever had! I did double the topping and added vanilla to the batter. I made mini muffins and they bakes in only 10 minutes.

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greenbabby

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Cooking Level: Intermediate

Home Town: New Port Richey, Florida, USA

Reviewed: Jul. 17, 2011

I was searching for a recipe to use up some pancake mix. This one rose to the top because I also had some bananas in the freezer. It's a keeper, and a reason to buy pancake mix if I ever run out! It's light and fluffy with good banana flavor. The praline topping is a must. I also added a teaspoon of vanilla; otherwise it is a little flat tasting.

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pattifix

Reviewed: Dec. 22, 2010

This is four and a half stars for me. I added another 1/3 cup of chopped pecans to the actual banana muffins and a teaspoon vanilla as well. I used melted butter instead of vegetable oil and I added about 1/2 teaspoon nutmeg to the muffin batter and a sprinkling to the topping. I didn't have pancake mix, so I made my own with whole wheat white flour, baking soda, baking powder and salt. I was worried that there wouldn't be enough topping just by eyeballing the ingredients but it was just right at a heaping teaspoon per muffin. I got 12 large muffins and 350* for 20 minutes was just right. These baked up so beautifully and looked just like something you'd pay good money for at a bakery, nevermind the taste. All twelve were gone in about an hour this morning between my three boys.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Dec. 11, 2010

This was a GREAT recipe for quick muffins. I also tried them with blueberry pancake mix and those were great too. Not to sweet but the topping is the star!!

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WECAREY

Reviewed: Nov. 16, 2010

I just tried this recipe as is and they were OK, I think if I use it again I will put on a light crumb topping or I might mix in some dried cranberries, and it really needs vanilla. I liked that it was a quick no fuss recipe, but It kinda tastes that way too. But it might have some hope with a couple changes.

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CHRISTAL88

Cooking Level: Expert

Living In: Sylvan Lake, Alberta, Canada

Reviewed: Nov. 15, 2010

These muffins were fabulous! Quick prep time, quick baking time, and an even quicker eating time! I made these twices already, once yesterday and again today both times yielded me 15 muffins. Like everyone else I ran out of the praline topping but I'm sure it's because I used nearly 1/2 tablespoon (vs 1 teaspoon) in each muffin...so I doubled up on the topping measurement to compensate.

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syrahkanoir

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Palo Alto, California, USA

Reviewed: Nov. 12, 2010

LOVED these and they could not be simplier! I did double the praline, and was so glad I did. the house smelled so good while these were baking that I could hardly wait until they cooled to try one, lol. I used reduced fat Bisquick (R) and light sour cream. Also, while I LOVE pecans, they are just too expensive right now, so I just used walnuts. Perfeclty simple and delicious muffin recipe! I may even try to add a little cinnamon to the batter or topping next time for even better flavor. Thanks for sharing. :)

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Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Nov. 11, 2010

I made them gluten-free by using gluten-free Bisquick for the pancake mix. I also doubled the amount of filling, as others suggested, and they came out excellent! I sprayed the cupcake liners with Pam, and they didn't stick to the liners as muffins sometimes do. Great recipe.

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