The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 9, 2009
I double the batch each time, and put them in big storage bags and put em in the freezer. As a poor college kid,I love being able to eat something so healthy every morning for so little money (this is a way cheap recipe). I just pop em in the microwave for 50-70 seconds and they are BEAUTIFUL!!!! I've tried so many different variations too! My favorite was pumpkin and choco chips!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 7, 2009
I used cinnamon roll instant oatmeal and splenda. Those were the only changes I made. I did wisk together the dry ingredients, then gently stirred in the wet ingredients and the fruit. I did let the batter set for a bit before scooping it into my greased muffin tins. I didn't want them to come out tough. The smell of these in the oven was incredible. I was worried when they came out flat, but the end result was a dense muffin that also came out fluffy. I didn't try any but my family loved them. In fact, they ate almost the whole darn batch in one day. I'll make these again. NOTE: Using the 1/4 c. measuring cup is the perfect measurement to make a good muffin that won't overflow. For me, this made 18 regular sized muffins.
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jul. 6, 2009
Good muffins! I successfully adapted the recipe to our tastes and what we had on hand. I used 1/2 whole wheat and 1/2 whole wheat pastry flours (no white), agave nectar instead of sugar, wheat bran instead of oat, unsweetened applesauce instead of banana, pecans instead of walnuts, and flax meal instead of oil. Good taste and texture. I will make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 26, 2009
These were fantastic! We made a few minor changes: used Egg Beaters for the egg to cut fat and cholesterol, used a 50/50 combination of brown sugar and demarara sugar because we try not to used refined sugar in anything, and pecans instead of walnuts because it's what we had on hand. Will make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 25, 2009
Awesome! Just what I was searching for! A way to use up ripe bananas and include blueberries. Plus, they are healthy but don't taste "healthy." I did leave out the oat bran because I didn't have any. And I left out the nuts because of personal preference. A great recipe!!!
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Cooking Level: Expert

Home Town: Carnation, Washington, USA
Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 22, 2009
More dense than I had expected - but once you get used to the texture you will be a convert and make them again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Jun. 15, 2009
Made recipe exactly as posted. Very tasty and moist. Will make again.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 10, 2009
Very good recipe. I added sunflower seeds, pumpkin seeds cranberries and raisins. I have made these a couple of times and always use what I have on hand. I also use Splenda, egg replacement and no salt. They still taste great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 10, 2009
Wow. These were so good. So soft and moist. I try to avoid sugar for my kids, so I substituted with honey--so healthy! I will definitely be making these again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: May 26, 2009
Very good, not even too healthy tasting. I liked them a lot partially because they are so healthy. If you are going for healthy and tasty these are the muffins for you. If you just want the best tasting muffins ever try the blueberry cream muffin recipe on this site! Those are to die for! I always add extra blueberries to all of my muffin recipes.
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Cooking Level: Intermediate

Home Town: Anaconda, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 21, 2009
Excellent. I left out the oat bran because I didn't have any. I also added flax seeds. Great for breakfast or afternoon snack.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 18, 2009
so yummy! great for on the go or just to snack on with some coffee and great book!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: May 18, 2009
These muffins were pretty good, but you could definitely tell they were healthy. They were really dense. I made a batch following the recipe and one with pumpkin for the banana.
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Cooking Level: Intermediate

Living In: Bloomsburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 11, 2009
I just made these muffins and they are delicious.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.71 star rating.
Reviewed: May 8, 2009
It's more of a banana bread muffin with blueberries ... think if I knew that going in they would've tasted better to me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 6, 2009
Very filling, healthy, and delicious, and surprisingly easy. Perfect for breakfast at work!
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Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 6, 2009
Amazing! I love these muffins, and the reviews were very helpful. Everyone who has tried them has asked for the "secret" recipe! Healthy - and actually filling. It's also been fun altering them, you really can't mess them up (and I can mess up anything). Thanks for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 5, 2009
Really fantastic recipe. I used skim milk instead of buttermilk and it still turned out fantastic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 4, 2009
these are great! i've been on the lookout for a tasty go-to muffin recipe and i think i've found it. got the ingredients mixed up and ready for the muffin cups in about ten minutes flat. muffins baked up gorgeously, nice and high. very moist, tender, and otherwise delicious. i added nearly a cup more blueberries and subbed applesauce for the banana, but that was it. great recipe!
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Columbia, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 29, 2009
So good, much better than another low-fat banana muffin recipe I have used in the past. I will use this recipe from now on. I put in 2 bananas and yogurt instead of buttermilk because that is what I had, still great tasting!
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Cooking Level: Intermediate

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