Reviewed: Jun. 24, 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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CHILE1

Cooking Level: Expert

Home Town: Carnation, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 20, 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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Jenna

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Reviewed: Jun. 14, 2009

Made recipe exactly as posted. Very tasty and moist. Will make again.

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candie

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 9, 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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BNTAMIN

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Reviewed: Jun. 1, 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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pat

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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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April Warner Tracy

Cooking Level: Intermediate

Home Town: Anaconda, Montana, USA

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Reviewed: May 16, 2009

so yummy! great for on the go or just to snack on with some coffee and great book!

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joynbliss

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Reviewed: May 16, 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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Mary D

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Tempe, Arizona, USA

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Reviewed: May 16, 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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briana

Cooking Level: Intermediate

Living In: Bloomsburg, Pennsylvania, USA

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Reviewed: May 10, 2009

I just made these muffins and they are delicious.

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rockinrobin

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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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Sandy's Sweets

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Reviewed: May 6, 2009

Very filling, healthy, and delicious, and surprisingly easy. Perfect for breakfast at work!

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Julia

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: May 5, 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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kristi1613

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Reviewed: May 5, 2009

Really fantastic recipe. I used skim milk instead of buttermilk and it still turned out fantastic.

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Sara

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Reviewed: May 3, 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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faeriecat

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Columbia, Missouri, USA

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Reviewed: Apr. 28, 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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MonaG

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 24, 2009

fabulous healthy muffins that don't have that funny rubbery texture that some low fat muffins have. you can easily serve them to your kids and they will love them without knowing how healthy they are. I substituted pecans for walnuts because of allergies but great flavour. the nuts are the best part! very moist

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magalie76

Cooking Level: Expert

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Reviewed: Apr. 21, 2009

very good, healthly and love the texture and crunch. great with flaxseed too!

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Julianna

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Reviewed: Apr. 10, 2009

I made these last night after reading all the amazing reviews. My boyfriend loves blueberries so I thought this would be great. He did love them. I sort of expected more but I also put way too many blueberries in them for my taste. But he loved that I put extra in there. the texture was great. I didn't use whole wheat flour I had to just use regular flour. I will probably make these again because my boyfriend loved them, just maybe less blueberries.

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naomirp7

Cooking Level: Intermediate

Home Town: Lonedell, Missouri, USA

Living In: Ballwin, Missouri, USA

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Reviewed: Apr. 7, 2009

Made these last night and they wer excellent. Just what I was looking for to have with my green tea in the morning. Like others, I used 1/2 cup of brown sugar with 1/4 splenda in place of the white sugar. I also added some chopped strawberries. I think next time I will add 2 cups of berries. Thanks for the recipe!

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