Reviewed: May 3, 2012

These were pretty good. I used 3 mashed bananas, half c mayo, half c vanilla greek yogourt. Added a tsp of ginger and a tsp of cinnamon and they were fantastic. made 15 muffins

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Reviewer:

cookingforseven

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Cooking Level: Intermediate

Reviewed: Jan. 19, 2012

So good! I found this recipie, looking for a treat to make from an almost bare cupboard. Even me, culinarily challenged as I am, usually have THESE ingredients on hand!

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Smiday

Reviewed: Dec. 16, 2011

Moist and not too sweet. Yum

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jpf

Reviewed: Nov. 16, 2011

Big hit! The kids loved them and the hubby who hates anything healthy liked them too! This recipe is a keeper!

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3 users found this review helpful

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Shellyisme777

Cooking Level: Intermediate

Home Town: Mill City, Oregon, USA

Living In: Grants Pass, Oregon, USA

Reviewed: Nov. 1, 2011

1c whole wheat flour, 1c APF. instead of using 1 cup mayo, I used 7oz fage greek yogurt and a tablespoon of reduced-fat mayo. added 1 tsp vanilla extract. batter came out a really thick so I added an egg. only made 11 muffins. They were delicious! I like the grainy wheat texture. definitely make more.

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boopipoo

Reviewed: Sep. 13, 2011

Just made these this morning.. Amazing! The batter was a little thick so instead of adding a tbs of water i added a tbs of orange juice to bring out the flavor of the bananas. i also added a tsp of vanilla. I cant wait for my husband to try these, Might be his new favorite!

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ShanzBakinQueen

Cooking Level: Intermediate

Reviewed: Jul. 28, 2011

I can't believe how many good reviews these got because I thought they were bland and dry. My kids ate one bite and wouldn't finish them. Not impressed.

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5 users found this review helpful

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shockeygirl

Reviewed: Jul. 1, 2011

Delicious! Sweet and moist! Perfect just the way it is! I would just recommend you be sure not to overcook- 20 min in my oven was perfect and you want them not even golden brown but more blonde in color - the knife came out clean so they were ready! Great recipe!!! However, I got great results also with a few modifications: Used just slightly less than 2/3 cup whole wheat flour making up the rest with raw wheat germ I had on hand (adds folic acid I guess.) I also used Kraft Olive Oil Mayo - isn't technically a light mayo but I believe it does have fewer calories and fat than full regular mayo - worked great. I used just barely slightly less than 1 cup mayo making up the rest with some leftover unsweetened applesauce I wanted to use up - seriously like two spoon fulls. I also added a dash of cinnamon b/c I just like cinnamon. I greased the muffin pan with butter because I was out of paper muffin cups. So I just wanted to be precise, but these modifications were just based on stuff I had in my kitchen. The recipe as is is perfect!!!

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Cooking Level: Intermediate

Reviewed: Jun. 20, 2011

I hate when people change recipes around a lot and review them . . . . but that's just what I'm doing, too - This was good, so I felt the need to review it! I used mostly whole wheat flour with a little all purpose. I cut down the sugar to 1/2 cup. I added nutmeg, cinnamon and a good amount of grounded flax seeds. And the biggest change was that I replaced all of the mayo with applesauce. I wasn't sure how that would work out, but these muffins came out really good! A big hit with the kids, too! I would definitely make them again!

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12 users found this review helpful