Reviewed: Jan. 3, 2012

These muffins r excellent w/just a couple of the reviewers recommendations...i have made these twice.the 1st time, I added 1/2 c of sour cream to make more moist. 2nd time, I used 1 cup whole wheat flour and 1 cup white flour, I subbed 1 quarter cup of the oil for unsweetened applesauce, added 1/2 teaspoon salt, and 1 half cup chopped walnuts. no sour cream the second time and texture was perfect! it's a bit too much sugar I think next time I will cut it in half. Will make again & again.

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Reviewer:

manditrtl10

Cooking Level: Intermediate

Home Town: Cedaredge, Colorado, USA

Reviewed: Oct. 28, 2011

simple and wonderful recipe!

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Reviewer:

nicrs8

Reviewed: Oct. 19, 2011

Made these tonight exactly as recipe is written, wouldn't change a thing. Was awesome hot out of the oven. Only thing I may try is to cut out some oil and add applesauce.

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Reviewer:

Jackie C

Cooking Level: Expert

Home Town: Claridge, Pennsylvania, USA

Living In: Ooltewah, Tennessee, USA

Reviewed: Sep. 25, 2011

Pretty good recipe. As one reviewer noted, the recipe more than likely refers to large bananas. I however had regular sized ones, so I upped it to 4. The mix look just a little thick, so I added a splash of milk. The result was a moist bread. If I were to make any adjustments to the recipe, it would be to include some salt. The bread tasted bland and I feel a 1/2 tsp of salt would have perked that up. Easy enough fix. Will certainly make this recipe again.

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Reviewer:

Suzie Joe Jacobs

Cooking Level: Intermediate

Living In: Lake Stevens, Washington, USA

Reviewed: Jun. 16, 2011

I thought these were good, and fairly healthy compared to many muffin recipes. I did do half wheat flour and half regular, half applesauce and half canola oil, also subbed in nutmeg for the ginger b/c I am not a fan of ginger. I will probably make these again!

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Jun. 15, 2011

They're ok, but I suspect that 1 tablespoon of baking powder is too much. I can taste it in the muffin. Batter was thicker than any muffin batter I've ever seen.

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Reviewer:

Megan G-Y

Reviewed: May 17, 2011

These were awesome and I only played around a little (some of it due to availability of ingredients) I used 1 c whole wheat and 1 c regular flour. 1/3 c of brownulated sugar and 1/3 c of Ideal sweetener. I had no veg oil so I used 1/4 c butter flavor Crisco and 1/3 c almond milk. I also upped the cinnamon a bit (loves me some cinnamon) and added a dash of nutmeg and maybe 1/2 a tbsp of agave nectar for fun. They were moist without being dense and my coworkers ADORED them

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Reviewer:

DINESUE

Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Highland Park, New Jersey, USA

Reviewed: Mar. 24, 2011

After noting the comments that these could be dry, I cut the vegetable oil (I used canola) to 1/4 cup and added 1/4 cup plain yogurt and an additional egg. I also included 1/4 tsp. salt to help bring out the flavors. I used half all-purpose flour and half whole wheat. These came out great with my revisions. I did like the unusual touch of adding ginger to this recipe. Since I used large muffin tins, it only made 6, but I expected that.

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Reviewer:

KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

Reviewed: Mar. 22, 2011

These are great!!! After reading other reviews that said they could be dry, I decided to reduce the whole wheat flour to 1.5 cups. The recipe makes a lot of batter- I just filled the muffin tin cups full & it was fine.

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