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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I've been making muffins for quick weekday breakfasts for years now and was looking for...