Reviewed: May 31, 2008

These taste just as good as muffins with butter or oil. I didn't have nutmeg so I used cinnamon instead. Also, I added about a tsp of butter extract. Not sure if it made a difference or not. These are super moist and I can't stop eating them! I wasn't looking for a healthy recipe necissarily, but what a bonus that they are good for you!

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Ginny


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Reviewed: May 30, 2008

Pretty good low fat muffin recipe. I made mine without raisins and used cinnamon instead.

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Mom2Tommy

	Cooking Level: Expert
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Reviewed: Apr. 18, 2008

Very tasty low calorie muffin!

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GonePlatinum

	Cooking Level: Intermediate Home Town: Grosse Pointe, Michigan, USA
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Reviewed: Apr. 13, 2008

I didn't like this muffin at all. The texture was weird, they stuck to the muffin cups, and the nutmeg gave it a strange taste. Unfortunately I had made them for breakfast for weekend company. Everybody was polite, but at the end, all of the blueberry muffins were gone and most of the honey banana were left. I won't make them again.

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Renee


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Reviewed: Jan. 20, 2008

These are so good and so healthy. My three year old asks to eat them all day long! And I don't have a problem saying yes! Wonderful low fat recipe.

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mellelady

	Cooking Level: Expert
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Reviewed: Nov. 14, 2007

These are a great lower-fat muffin. They definitely have that low-fat texture (you know the one I mean... A little spongy), but they are great tasting and well worth the compromise for fewer calories and less fat!

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Tara

	Cooking Level: Intermediate Home Town: Pickering, Ontario, Canada Living In: Winnipeg, Manitoba, Canada
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Reviewed: Oct. 8, 2007

FANTASTIC.... I didn't have any unsweetened applesauce, so I used the regular kind and cut back the honey by 2 TBSP. I also used half nutmeg and half cinnamon and added 1/2 cup dark chocolate chips. You will love these muffins!

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Angie

	Cooking Level: Intermediate Living In: Ulster, Pennsylvania, USA
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Reviewed: Sep. 23, 2007

I skipped the raisins and made these in a jumbo muffin pan. The flavour is really delicate and delicious.

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Crystal

	Cooking Level: Beginning Home Town: Pembroke, Ontario, Canada Living In: Ottawa, Ontario, Canada
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Reviewed: Sep. 12, 2007

Excellent! Great taste and very moist especially for a muffin recipe with no added oil. I used chocolate chips instead of raisins but otherwise followed the recipe exactly. Just one tip - don't use muffin liners for this recipe...they stick and take half the muffin with them.

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anelson


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Reviewed: Aug. 26, 2007

I made these for breakfast this morning and they were delicious. I loved that they were just sweetened with honey. The only thing I did differently was use all wheat flour and walnuts instead of raisens. After they came out of the oven we put butter on them yuuummmm!!!

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Shauna


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Reviewed: Jul. 9, 2007

Muffins were really good. Used all Whole Wheat PASTRY flour, 1 tea. cinnamon instead of the nutmeg, 1/2 cup chopped walnuts and 1/2 c. chocolate chips instead of the raisins. Baked in regular size muffin pan, 21 min. made 8.

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LADYGEORGE13


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Reviewed: Jun. 27, 2007

Made these exactly as written. Fluffy, moist, and so good! Will definitely be making these again!

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Nikki Anne


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Reviewed: Apr. 1, 2007

I just made these and they are tasty tasty!!! I made the recipe the same, minus the raisens... And I put the Muffins into a Jumbo muffin pan, and made 6 large muffins instead of 14 smaller ones. I upped the time to 21 minutes! PERFECT!

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LYNNIE


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Reviewed: Mar. 22, 2007

These were quite good. I used 1/2 cup chopped walnuts instead of raisins and really enjoyed the texture it created. I used 1 tsp. cinnamon instead of the nutmeg. Also, I did not have any applesauce but I did have apples, so I made the applesauce myself. I personally did not care for the chewy texture of the muffins, but everyone else liked them. Perhaps next time I will keep an eye on how much I mix them.

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Holly


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Reviewed: Mar. 14, 2007

These are really easy scrumptious muffins! I had to cook them 6 minutes longer than required but I filled the cups a little too full. I didn't use all of the nutmeg, but rather half nutmeg/half cinnamon and it was delicious. This is our ONLY banana muffin recipe now. I threw the other TWO out. Thanks!!

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jleekey


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Reviewed: Jan. 13, 2007

Very good muffins, very moist and not too sweet. I used walnuts instead of raisons and added 1/4 teaspoon of cinnamon they were great and very easy to make.

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Froetoe

	Cooking Level: Intermediate
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Reviewed: Jan. 9, 2007

This is a good recipe. The muffins turn out moist and tasty. I didn't make any changes. The nutmeg complements the flavor of the honey nicely. Good for something different, but I wouldn't make my muffins this way every time.

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Mer in the Kitchen

	Cooking Level: Beginning Home Town: Troutdale, Oregon, USA
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Reviewed: Jan. 6, 2007

Instead of making the 14 muffins that the recipe stated, I made 12 slightly bigger ones using up all the batter. I also used chocolate chips instead of the raisins since I didn't have any raisins at the time, but will definately make them again trying the raisins too. These were so delicious and very moist(especially right out of the oven) and very filling!!! My 2 yr old and 4 yr old loved them too !!!! I have tried a few of the other banana muffin recipes at this site, and this is my favorite one so far.

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CChev


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