Reviewed: Aug. 6, 2009

I doubled the recipe and threw in a handful of chopped pecans. Baked in jumbo muffin tins at 350 degrees for about 35 minutes. Excellent flavor and texture. This is my new favorite recipe for banana muffins. Doubling the recipe produced 12 jumbo muffins.

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WANIETA

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Reviewed: Jun. 12, 2009

I've made this twice now. Once as a loaf, and the other muffins. My son loves this. I do use Splenda for baking in it and it turns out fine. Thanks for the recipe!

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Just Jan

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Jun. 5, 2009

I made a half batch as I only had one banana and it was perfect. So glad to see a recipe that can easily be halved since it's only us in the house to eat them! These muffins are great and smell wonderful while they cook! I changed nothing except doubling the cinnamon and I Loved the simple & fresh flavor of banana that came through without a lot of other spices to cover it up. As other's have said, the topping is more of a "crunch" than a streusel but I liked that about it. I will alternate between this recipe and my other favorite depending on which topping I am in the mood for that day! Thanks so much for the easy and delicious recipe, it will be used in my house for many years to come :o) PS: A half recipe actually made eight muffins for me, maybe my muffin pan is smaller than the norm!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: May 16, 2009

Delicious!!! I used half whole wheat flour, half brown sugar, 1/4 cup ground flaxseed and greek strained yogurt for the sourcream. I needed to use up some over ripe bananas and full-fat greek yogurt I bought by mistake...turned out great!! Will make this time and time again.

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Beverly

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: May 5, 2009

Pretty good recipe. My muffins came out a little dry and less "banana-ey" than I would like (even with five large bananas for a double batch). I would up the amount of bananas, add some more cinnamon,some nutmeg, and substitute regular sugar for some brown sugar. I also did add two tsp. of vanilla extract to the batter.

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Pankey

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 5, 2009

Could be more moist. Need more banana flavor.

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mikamuffin

Living In: Berkeley, California, USA

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Reviewed: Mar. 4, 2009

A good muffin recipe overall... I'm only giving 4 stars though because I didn't feel there was enough banana flavor. Next time I make this, I'll be sure to mash up a third banana. I will also add in some walnuts because I felt there was a "something crunchy" missing.

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Renee Ridgeway

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 24, 2009

This was a wonderful muffin recipe. The best I've ever tasted. I made half the recipe in regular muffin tins and half in the mini muffin tins. I added one more banana and shortened the cooking time for the mini muffins. I think they were even better than the regular size. I think it has to do with having topping in every bite;)

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Lida

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Reviewed: Feb. 24, 2009

These were very moist. I did not follow the original recipe the first time and instead added extra spices as suggested by another reader. I think I would like them much better WITHOUT the extra spices. Somehow the banana with the cinnamon and the nutmeg didn't seem to go too well together. I will probably add some toasted pecans to the batter and/or the struesel next time. I think oats would also be very good in the topping. You can substitute whole wheat pastry flour for all or half of the white flour called for. It really doesn't change the consistency, but it helps get more whole grain into your diet. Thank you for this recipe! My kids really enjoyed them!

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LoriT

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Reviewed: Jan. 29, 2009

I tried another popular banana streusel recipe today and honestly, I liked this one better. I used half whole wheat flour, added 1/4 tsp. nutmeg and a little vanilla. I had to work with what I had on hand, so I used half sour cream and half cream cheese. I know it's not by the recipe, but I'm trying to keep with what I have on hand. It was a great addition. This streusel worked a lot better than using brown sugar. Since I had issues with baking the other recipe at 375, I baked mine at 350 until the toothpick inserted came out clean. Worked great! EDITED: I made a second batch right after this and added two tablespoons of orange juice concentrate and just sprinkled sugar on top. Even better! EDITED AGAIN: My kids ate half a batch of these in one day on their own. They raved about these. I am SO making these again. Plus, they freeze well.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 28, 2009

Wonderful Muffins! I used fresh whole wheat flour and reduced the sugar to 3/4 cup. instead of butter in the batter, I used applesauce. This is a keeper!

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Kim

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Reviewed: Jan. 10, 2009

This is the moistest, most flavorful banana muffin I have ever made! After reading some reviews, I cut out some of the sugar since others said they were a bit on the sweet side - only 1 1/2 cups for a double batch instead of the full 2 cups. (Hence the 4 stars instead of 5). I made them for my husband's office and they got rave reviews - one of his coworkers had one in his hand as he was eating another one at the same time! I agree with other reviews that this isn't really a streusel topping, but it is good! It makes the tops a little sweet and a bit crunchy!

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mrsK

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Reviewed: Jan. 9, 2009

I have tried many recipes for banana bread and muffins. This is now my "go to" recipe. The family loved these.

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lizabell

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

This is an excellent recipe. I followed the directions exactly and they came out perfect. Thanks Robin!

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Oct. 7, 2008

These were very good. I made mini muffins out of them, which made 48 muffins, and cooked them for 15 minutes. To make the topping more crumbly I added an extra tablespoon of flour and tablespoon and a half of sugar to the streusel topping. Kids loved them!!

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SpicyMama

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Reviewed: Sep. 21, 2008

These are excellent muffins. They are light and fluffy... they freeze very well. They have almost a lemony essence to them and not an overwhelming fake banana taste. Amazing. Everyone should make these! And see the pictures too... I added mine!

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KIKINE22

Cooking Level: Expert

Home Town: Albany, Oregon, USA

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Reviewed: Sep. 21, 2008

I made these as a surprise for my husband, to use up some ripe bananas. And he just raved about them: "Did you go to some special bakery to get these??" We both love them, especially that streusel topping!

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Jacky52

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Reviewed: Sep. 4, 2008

My daughter had a fit over the "crunchy" muffins, but I actually decided that the crumb topping was not for me, I guess I prefer a soft top. However, the muffins were moist and delicious. I did add cinnamon and nutmeg in the batter for some spice.

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CookingMama

Cooking Level: Intermediate

Home Town: Southport, Florida, USA

Living In: Chelsea, Alabama, USA

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Reviewed: Aug. 25, 2008

5 stars all the way. My 3 year old son who wont touch a banana with a ten foot pole gobbled them up.Cant wait for the rest of my children to try.(they are at school)Thank you from a mom with three pickey eaters!!!!!

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eat

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

My muffins came out pretty yummy. The only thing I added to it was 1/2 tsp of vanilla, chopped walnuts, and a sprinkle or two of nutmeg. I still have to work on my streusel topping.

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