Reviewed: Jul. 1, 2007

I thought this recipe was fantastic. I made it into mini muffins by putting them in the smaller tins and baking them for about 12 minutes. They turned out really great, a wonderful snack!

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Mel

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Reviewed: Jul. 1, 2007

I used all the sugested modfications namely - one extra banana, only a half a cup of sugar (mixture of brown sugar and slenda), one cup of whole wheat flour, add 1/4 cup of skim milk and an addition of vinila, cinnimon, and nutmeg. The resulting muffin was delicious and fluffy. It was very light and moist, with a very good flavor. I made one pan of 12 muffins and had enough batter for some mini muffins too.

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Alyssa

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Reviewed: Jun. 26, 2007

These are tasty & easy to prepare. I substituted some wheat flour in, & it turned out well.

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LA

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Reviewed: Jun. 24, 2007

These were good. There wasn't necessarily anything overly exciting happening in the flavor department, but they were a good, basic banana muffin. They also slid right out of the muffin cups.

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UNALASKA2

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Reviewed: Jun. 10, 2007

These are good...a little bland. I might add some more spices if I make them again.

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KAREN JOHNSON-SUSKO

Cooking Level: Expert

Living In: Sellersville, Pennsylvania, USA

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Reviewed: Jun. 4, 2007

Moist, but chewy. Stuck to the muffin liners pretty badly... I even added milk, as advised.

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mayura

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2007

These were my first banana muffins to make...and these are sooo goood!! I had to eat one right after I took them out of the oven because they smelled HEAVENLY!! I did make a couple changes tho, I used whole wheat flour, 1/4 cup sugar and added lots of vanilla, cinnamon and nutmeg. Also I made a topping out of crushed peanut butter granola bars by crushing them in a sturdy zipbloc bag with a rolling pin and sprinkling it all over the tops of each muffin before popping them in the oven. The muffin itself was amazing but toasted peanut butter granola with it made it even better!! Thanks so much for sharing this butter and oil free recipe ^^

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missxostephanie

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Reviewed: May 31, 2007

I make ALOT of muffins and these were by far the BEST ever banana muffins. I used 4 very ripe bananas, 1/2 cup sugar and added choc chips and walnuts. I also used my silicone muffin cups so the muffins came out REALLY easy.

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COASTALSTORM25

Cooking Level: Expert

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Reviewed: May 23, 2007

These are great! I added a banana (4) and used 1/2 cup splenda instead of white sugar. I think the problem between the recipes is that maybe some ppl are using small eggs vs. large (which I used) Remember muffins aren't suppose to be runny. I found they were perfect texture, density, and taste! Thanks! - I did use 1 cup of whole wheat flour as well... but I think it doesn't make a difference either way just more fibre.

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Amanda

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Reviewed: May 22, 2007

This is a great breakfast muffin recipe because it is so quick and easy. I added a banana and used 1c. wheat flour and splenda rather than sugar. Thanks for the tips from other users!

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Josey

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Reviewed: May 16, 2007

These Muffins are absolutely fantastic! I don't know how they could have gotten bad reviews, maybe some people didn't use ripe enough bananas. I'm normally a stickler to the recipe, but I only had 2 large ripe bananas so I added some different ingredients, to make up for it. I added a dash of skinny milk to strech the banana mix, and added some vanilla and cinnamon and nutmeg too. I diced at apple finely and added that too, and chucked in a handful of rolled oats. I also reduced the sugar a bit, because the fruit was really sweet. I'm so pleased I've found such a versatile muffin recipe that is so low fat. My mum didn't belive they were only 600kl each! (I also made 12 muffins, not 10, but I'm in Australia so perhaps we have different sized tins.) This is definately a keeper, thank you so much!

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Stephanie

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Reviewed: May 13, 2007

Yummy! To make the muffins healthier, I used 1 cup all-purpose and 1 cup whole wheat flour; 2 egg whites instead of regular eggs to lower cholesterol content; and a 1/2 cup applesauce to makeup for the absent yolks. Made them for Mother's Day (Mom said they were a bit dry), but after a day, I think they taste fantastic!

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lbdiva

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Reviewed: May 5, 2007

The "batter" was more like dough, I could have kneaded it. I added milk and cinnamon and they turned out pretty dense, but very tasty for a light muffin. Also, they had to be in the oven a few minutes longer to get cooked through, but that made the outside nice and crispy. Thanks!

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Kimberly

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2007

added 1/2 shot of cognac and a handful of berries- delicious and nutritious!

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Briar Rose

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Los Angeles, California, USA

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Reviewed: Apr. 25, 2007

Oh my!! These are sooooo good.This was a quick easy recipe. I'll be making this for a long time to come.

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Sandi

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Reviewed: Apr. 23, 2007

I only tried this once but I made a double batch. Something might have gone wrong because the batter was so dry I had to add some milk to even be able to stir it and soak up all the dry ingredients. The muffins were very dense (though not bad tasting) and I tossed many of them. I wouldn't make it again although I applaud the effort.

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Spinklicious

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Reviewed: Apr. 22, 2007

A little dense, but pretty tasty and certainly healthier than some of the other recipes.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Apr. 20, 2007

good muffins they rise nicelt and have good flavor but if i were to make them again i would add atleast 1 more banana

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Darissel

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

I was surprised how well these muffins turned out for having no butter or oil. They are not flat but they puffed up perfectly. I added cinnamon, walnuts and some oatmeal. I will definetly make these again.

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sarah

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Reviewed: Mar. 28, 2007

Great no fat recipe. I think the trick to these muffins is mash the bananas really well until they are very liquid. That way there is no need for extra liquid such as milk. This greatly improves the texture. It is a very sweet recipe (Which I love!) but by reducing the sugar to 1/2c they remain sweet but the muffins end up less sticky.

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Miss_Messy

Cooking Level: Intermediate

Living In: Auckland, Auckland, New Zealand

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Lighter Banana Muffins

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