Reviewed: Nov. 24, 2009

These were very good. I added 1 cup chopped pecans and they were tasty.

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JTRAVELSTEAD

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Nov. 15, 2009

Delicious!! Instead of 2 c. flour, I used 1/2 cup wheat flour, 1/2 cup oatmeal and 1/2 c. white flour; cut sugar in half and also used 2 1/2 bananas. Less sugar really made the banana stand out! I baked it as a loaf also and it was great with coffee!

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05GTChick

Cooking Level: Intermediate

Living In: Napoleon, Ohio, USA

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Reviewed: Oct. 31, 2009

Based on other reviewers, I made a few changes to the recipe. I used 4 VERY ripe bananas to enhance the banana flavor and added 1/4 tsp of vanilla to give it an extra kick, while decreasing the cinnamon to 1/2 tsp instead of 1 whole tsp. I also added an 1/8 cup more sugar, and lessened the salt to 1/4 tsp. The result was fantastic - incredibly moist and delicious. I would definitely make these again.

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Britt

Cooking Level: Expert

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Reviewed: Oct. 25, 2009

Loved them, yummy! I just added a little bit of pumpkin pie spice.

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luvinbnmommy

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Reviewed: Oct. 21, 2009

I added a tad bit of vanilla extract to the milk. In addition, use very ripe bananas!!! Some reviews stated a "bland taste", which is not the case if deep brown bananas are used in this recipe. The muffins are moist and tasty!

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CookinMama

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Reviewed: Oct. 19, 2009

These came out nice and simple, just like the recipe. I only had one banana, so I added just a tiny bit of almond extract for a little more flavor. I agree less time is needed. I only baked mine for 20 minutes, and they were just right, but close to overdone. More bananas as directed would have definitly helped with the moisture. As is, they had a crisp top right out of the oven. I used all the batter for just 12 muffins, which made for nice big muffin tops.

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ShellandSteve

Cooking Level: Intermediate

Home Town: Lynnwood, Washington, USA

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Reviewed: Aug. 9, 2009

I read the reviews and went w/this recipe. I also switched out the flour (50% whole wheat and 50% all-purpose). I also recalculated to 12 because that's how many slots are in my muffin tin and I just have one. I still had enough mix for four more muffins so I finished the batch and baked the remaining four. I'd like to try other calorie-cutting options, like the Splenda but was afraid to right off the bat. I used four bananas. I added walnuts (not low-cal, I know). In any case, it was a good recipe.

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learning2cook

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Reviewed: Aug. 4, 2009

I just made a batch of these and they came out so MOIST and DELICIOUS! I did make some changes based on other reviewers comments. Here are mine: Added 1/2 tsp vanilla extract, 1/4 cup choc.chps. Decreased to 1/2 tsp. cinnamon Used 4 mashed bananas Baked for less time (start checking @ 20 mins.) Filled muffins cups with lg ice cream scoop, perfect portions every time! =)

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luv2cook

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Aug. 1, 2009

I followed the other reviews - I added applesauce instead of butter. A bit too dry and not enough banana flavor for us :(

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Atlasnamy

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2009

I was in search for a quick muffin recipe to make this morning for my parent's 35th wedding anniversary. I loved how I actually had all the ingredients for this recipe in my kitchen. The recipe was super easy to make. I cut the recipe in half to 9 servings, used 1 cup of mashed bananas instead of 1/2 cup, added some chopped walnuts, and a little bit of vanilla extract. They turned out so GREAT! They were moist and had amazing flavor for such a simple recipe. My parents loved it! Thanks for posting this recipe Jo Jo!

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Char

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Reviewed: Jul. 18, 2009

Very easy to make. My husband is sleeping in this morning, so I had some extra time to make these for breakfast. They were moist and very delicious!

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Wanna be cook

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

Tons of flavor, simple enough for the kids to help with and easily modified a bit. I increased the bananas to 1.5 cups without any other changes and they were wonderfully moist and very tasty.

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TiffanyKWM

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Reviewed: Jun. 30, 2009

I'd give this recipe 10 stars if I could. This recipe is great! You can alter easily, just stick to the basics. The muffins turn out great! They were soft, moist, and wonderful! I added some walnuts, which gave it more flavor. You can also add raisins, dried berries, or any ingredient that you often find in muffins. I added extra bananas, some extra flour to make up for the extra bananas, and some extra baking soda and baking powder to make a bigger load. I didn't even measure or use the calculating option. I was having a feeling that it won't turn out good, but actually turned out great!

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BAKER05

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Reviewed: Jun. 23, 2009

These are great! I did change a few things. I used 1/2 cup of whole wheat flour and 1/2 cup of quick oats in place of 1 cup of reg. flour. I also cut the butter in half and used a 6 oz. container of vanilla yogurt. For the sugar I used 1/2 white and 1/2 brown. Added a pinch of nutmeg and a sprinkle of brown sugar on the tops. Just trying to make it a bit healthier so I don't feel so bad handing one to my son.

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Melissa

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Reviewed: Jun. 17, 2009

This is a very good recipe. It is simple, but very tasty. I made this tonight and it was very simple. The muffins cooked up nicely in 20 minutes. I would not cook them any longer.

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Mary Moon

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Reviewed: Jun. 13, 2009

I just made these and they were wonderful!

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wendy

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Reviewed: Jun. 9, 2009

these are quite good. i had to sub shortening for the butter since i only have a light butter spread which i don't think would have worked well in muffins. anyway i added 1/2 cup of chocolate chips and frosted with a cream cheese icing. yum yum yum. only complaint is i think the cook time is tooo long. 20 mins tops is good. my first batch was a little crispy around the edges, i should have checked them earlier.

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BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Lady Lake, Florida, USA

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Reviewed: Jun. 9, 2009

This is the best! Kids love. Have been making it for years. Made it with butter. Yummy!

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Jackie

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Reviewed: Jun. 8, 2009

Very moist! I only had 2 small, ripe bananas, so I used an old trick told to me years ago by a friend. I bought a 6oz. jar of baby food bananas and added that to my 2 mashed bananas. We also threw in some walnuts. Very good muffins with wonderful flavor! Hint: I use baby food carrots when making my carrot cakes also. I haven't shredded a carrot in YEARS.

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