Reviewed: Nov. 21, 2009

I followed this recipe pretty closely. I decreased the amount of baking power to about 1/2 Tbl because of the "metalic taste" comment. I started with one cup flour and one cup oats but found I needed to add about 1/3 cup more flour to make the consistency right. I added about 1/4 tsp nutmeg, about 3/4 cup chopped walnuts, and about 3/4 cup chopped dates. This yielded 12 regular sized muffins plus 16 mini muffins. My husband gave them 5 stars. I'm going with 4 because I made changes. Thanx for the recipe.

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Ann in NC

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Statesville, North Carolina, USA

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Reviewed: Oct. 14, 2009

After reading other reviews I substituted vanilla yogurt and a touch of olive oil at the end instead of the vegetable oil, also added honey and walnuts to taste. I topped these with lowfat carmel apple dip after baking instead of traditional icing to entice my teenager and she loved them! Thanks for the recipe.

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cookininoh

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 10, 2009

Great basic recipe that I followed verbatim the first time. I found it to be a bit too sweet for my taste, and slightly dry, so I modified it. ~~ reduced brown sugar to 1/2 cup ~~ used 5 mashed bananas ~~ reduced oil to 1/4 cup ~~ added 1/4 cup applesauce ~~ added roasted, chopped walnuts ~~ sprinkled tops with toasted wheat germ My hubby eats one on the way to work with his coffee and my 2 1/2 year old can have as a nutritious snack. Thank you for sharing!

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Deborah

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Reviewed: Aug. 22, 2009

I liked these. I didn't have wheat flour, so used 1c white instead. Next time I will try them replacing half of the oil with applesauce. They were a bit heavy on the oil for me. I also added some chopped pecans to half of the batch and preferred the ones with nuts.

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EKERR19

Cooking Level: Expert

Home Town: Arvada, Colorado, USA

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Reviewed: Jul. 21, 2009

Great recipe-I sometimes add chopped or shredded apple.

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NancyGiraffe

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Reviewed: Jul. 16, 2009

I've been making muffins for quick weekday breakfasts for years now and was looking for something new. These muffins are great! I wasn't sure about the ginger at first. This may sound strange, especially since there is no butter in this recipe, but the mixture of ingredients comes together to give the muffins a rich, deep, almost buttery flavor. I followed the recipe exactly, and the muffins did seem a little dry at first. (If we were to eat them the day they were made, I'd probably add 2 tablespoons unsweetened applesauce, for more moisture.) I tend to refrigerate the muffins, and we eat them over the course of a week. This works really well, since this gives the spices a chance to develop depth of flavor, and the moisture of the bananas develops as well. This is a great recipe!

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ELVISCOSTELLOFAN

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: May 2, 2009

Very tasty! I used 1 c whole wheat flour, and then the other 1/2 c was a mix of ap flour, oat bran, and wheat germ. Otherwise, I followed the recipe. My granddaughters will LOVE these!

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Marianne

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

Great flavor, easy to make, what else can you ask for.

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CDMETZNER

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Reviewed: Mar. 25, 2009

These are fabulous! My 10 year old daughter made them but rather than using brown sugar, she used white. They were still delicious.

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PicoChick

Cooking Level: Expert

Home Town: Pico Rivera, California, USA

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Reviewed: Mar. 25, 2009

Not sure if I did something wrong, but the muffins were inedible due to a metallic type taste? I wonder if the baking powder amount is too much? 1 tblsp is far more than in other recipes I make.

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alipthompson

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Reviewed: Mar. 22, 2009

Yummy, healthy muffins! The only change I made was doubling the cinnamon in place of the ginger (I'm not a huge fan of it). Great breakfast!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Mar. 15, 2009

These were pretty good, and I made no changes.

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Carla

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

Love the recipe; the muffins turned out great. I read some of the other reviews and used less white flour and 1/2 oil 1/2 applesauce. I loved the texture the oats gave the muffins though... Yum! :o)

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ShelNNate

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Reviewed: Feb. 23, 2009

These were good, I substituted the oil for 1/8 cup oil and the rest unsweetened applesauce. They still turned out good with less fat. The oatmeal made them a little heavy but they were definitely filling!

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 21, 2009

I made this recipe with one cup white flour instead of any wheat; one cup quick oats instead of slow-cooking; 1/4 cup oil and 1/4 cup applesauce. It was really good, especially considering the reduction in oil.

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Hilarious

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Reviewed: Jan. 19, 2009

Amazing, these are my new favourite muffins. I used a quarter cup white flour.

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kw

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Jan. 17, 2009

Fantastic muffins. They came out very moist and delicious. I used 1 3/4 cups of whole wheat flour, and 1/4 cup of white flour. I added a tablespoon of ground flaxseed and 1/2 cup of semi sweet chocolate chips. My husband and I ate these right up!

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HR

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Reviewed: Nov. 3, 2008

These were wonderful and didn't need any changes to the recipe. Thanks so much!

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Candice Anderson

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Reviewed: Jul. 5, 2008

I'm always looking for new ways to use up bananas. Now that my dad knows I bake a lot with bananas, he's now bringing all his ripe ones for me to use. I followed GodivaGirl's lead and cut back on the flour, as she thought it was too thick. I did half a cup of wheat and half a cup of white. I added in a half teaspoon of salt and a little bit of nutmeg. End result was a moist, flavorful banana muffin. I think if I were to make these again, some chopped walnuts would make these perfection. Super fast to throw together tonight as to have less of a hassle for Sunday breakfast. I plan on pairing it with a fresh fruit salad.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 29, 2008

I didn't have any baking soda so I used half plain flour and half self raising flour which made them rise beautifully. I also used white sugar though I am sure brown would be better for flavour next time. They seemed a little dry so I'd keep my eye on them at 20 mins baking time rather than the full 25. Lovely muffins thanks!

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