I was looking for an easy recipe that would use up 2 1/2 ripe bananas and this fit the bill. The muffins turned out good, but definitely not banana-y enough. I would recommend using 4 or 5 ripe bananas to get the flavoring. In addition to adding 1 c. chopped walnuts, I also added 1/4 c. milk. I needed the milk to cut the batter which was really thick. As per others recommendations, I added a tsp each of vanilla and cinnamon. And I'm so glad I did as I think the muffins would have been incredibly bland without it. To cut the calories and carbs a bit more, I used a brown sugar/splenda blend (1/4 c. + 2 Tbs) in lieu of the sugar. The muffins turned out just sweet enough. Next time, I think I will use 1/2 wheat + 1/2 white flour to make it a bit healthier. And I will probably add applesauce to up the moistness in the muffins. Note - I was worried these would stick to the paper muffin wrappers so I sprayed each of them lightly with Olive Oil spray before filling with the muffin batter (3/4 full). I was able to get 12 full muffins out of this recipe and they didn't stick to the paper!
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