Reviewed: Aug. 8, 2012

I followed the recipe exact. I did bake my muffins at 350*, they were done in 20 minutes. I loved that this recipe used a minimal amount of sugar especially since my bananas were quite ripe and sweet enough on their own. My whole family loved these!

Was this review helpful? [ YES ]
42 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: May 19, 2012

Had the recipe not said "healthier" I doubt I could've detected the difference! Moist, and a tender crumb bursting w/ banana flavour!

Was this review helpful? [ YES ]
29 users found this review helpful

Reviewer:

Blondeprincess

Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: Jul. 19, 2012

Loved this recipe. Instead of muffins I made 3 mini banana bread loafs. I substituted a yogurt butter blend for the butter and it came out very moist and delicious. Nice recipe for those who love that banana bread taste without so much of the guilt.

Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

savagekm

Reviewed: Oct. 11, 2012

I made a few changes but the basic recipe is a good start. I added 1 Tablespoon of cinnamon to the muffin mix and added 1/4 tsp to the topping mixture. I subbed applesauce for the 1/3 c butter for an even healthier muffin. I did use butter for the topping and regretted it because it soaked through the muffin and the cups were sitting in butter when I took them out of the oven. I will try applesauce for the topping next time. I will definitely make these again though. I'm trying hard to NOT eat them all right away. Thanks for sharing the recipe!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Melissa

Cooking Level: Intermediate

Home Town: West Chicago, Illinois, USA

Living In: Wheaton, Illinois, USA

Reviewed: Dec. 17, 2012

Best receipt I've tried so far. Used more cinnamon, and added lots of whole oats to the topping. They're gone in a day here!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mo54

Reviewed: Jan. 31, 2013

These were excellent, didn't change a thing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

knursegirl

Reviewed: Jan. 15, 2013

I made this recipe using some of the other suggestions. Added cinnamon to the muffin mix and used 1 tablespoon unsweetened applesauce in place of the butter on the topping. I also added the quick oats to the topping mix and only a little bit of flour. They came out great

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

katiekate

Reviewed: Oct. 27, 2012

Wonderful, flavorful muffins! I added a bit of quick oats to the crumb topping, but the rest is exactly as directed, and we could not be happier! I got 12 muffins from the recipe, though, not 10. Yay bonus muffins!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elizabeth Walters

Reviewed: May 21, 2013

Did this recipe exactly as it is. Delicious! Will definitely be making these again! I loved how many bananas it called for, really kept them very moist and yummy. Less flour, less oil, less sugar and more bananas than an original banana muffin recipe. Absolutely deserves 5 stars!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

kaitlyn

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

Reviewed: Apr. 7, 2013

My 14 year old made these and loved them. Not as decadent as the orignal banana crumb muffins....but a nice lighter change. Great way to use up those over ripe bananas! Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful