I've made these many many times. I sometimes use 1C whole wheat flour and 1C AP flour to make it simple. Most of the time, I use all whole wheat flour and like it just as well. I grind my own white wheat at home, so if you're using store bought whole wheat flour, you probably wouldn't want to use all whole wheat. Although I've made this recipe as written, I prefer to cut the sugar back to 1/2 cup and add mini choc chips.

This is a good base recipe. I changed some things up, to suit our tastes. I did 1/2 c. of brown sugar and 1/4 c. white sugar. I added vanilla flavoring and a bit of cinnamon, nutmeg and ginger. The batter was a little dry, so I added an egg that had been whipped a bit. I had some sour cream I wanted to use up, so I did about 1/4 c. of sour cream and the remaining 3/4 c. mayo. With these additions, the muffins cooked up beautifully. They were wonderfully moist and had a bit of a tang. I frosted them with a caramel icing I also found on this site. My whole family loves these. These might replace my old stand-by Banana Cream Muffins. Also, this makes 18 standard muffins, instead of 12.

I have loved these muffins for a long time. I am glad to see them posted here. I also love the slight crunch in the muffin. I think the crunch must come from the wheat. If you grind your own and you don't want a lot of crunch, make the wheat flour very fine. Otherwise, the slight crunch you taste is awesome!! My kids, who don't like any fruit whatsoever, devour these muffins as soon as they come out of the oven. We have found that the best way to eat them is to add butter while they are warm. I hope you like them too!

I was out of eggs so I chose this recipe for a quick batch of banana muffins. When I was mixing this up it sure seemed gross but it tasted pretty good, not the best banana muffin recipe on allrecipes but still pretty good and if I didn't have eggs again but wanted muffins I'd make these.

I love a recipe that's delish, quick to pull together and with very few ingredients! (To further simplify, I just did one cup of each type flour.) Exceeded my expectations! They were very moist and delicious. More cakey and crumbly than dense. (I added some vanilla, cinnamon and ground flax seed.) I'd also try this as a base for carrot or apple muffins.