Reviewed: Jan. 4, 2009

I followed some other reviews and added 1/4 cup milk and also added chocolate chips to some, walnuts to others and topped the rest with brown sugar. These muffins were great and I loved the fact that the ingrediants were all items I keep in my pantry. I will definitely be keeping this recipe for regular use!

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KRYG14

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Reviewed: Jan. 4, 2009

Mine turned out bad as well. Flat tops. Burned outsides. Undercooked insides. Ugh. Sadly, I'm out of bananas now and just dying for a muffin.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 20, 2008

These were the best banana muffins I've ever had/made! Since many reviewers had said that they were a little dry, i added 1/2 c unsweetened applesauce, 1/4 c milk, and an extra banana. Also, I added a tsp cinnamon and a pinch of nutmeg for some extra flavor.

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Rue

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Reviewed: Dec. 19, 2008

I never thought about leaving out the margarine or oil when making these, so when I first saw this I was a little wary. Then I realized I had an extra banana to work with that might prevent the possibility of the muffins coming out dry. They were PERFECT! An extra banana makes all the difference. Thanks.

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CookinWithGlass

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Reviewed: Dec. 13, 2008

Quite delicious! I took others' advice and mashed up 4 bananas and then realized I didn't have enough flour. I used 3/4 of the dry ingredients with the full the 2 eggs/4 bananas and they could have used just a bit more baking time. However, they looked beautiful...golden brown outside, wondering looking inside and only a few undercooked spots. I'll definitely keep this recipe and use over and over.

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Sheryl

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Reviewed: Dec. 7, 2008

Excellent! I only had 2 bananas, so I added a small container of apple sauce, along with a dash of cinnamon and nutmeg. I made mini-muffins and they came out super moist. My 7 year old gobbled them up even though he doesn't like banana bread.

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PUNKYBREW82

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Reviewed: Dec. 5, 2008

Honestly, these turned out just...terrible. I followed the recipe exactly, but even with 1/4 cup of milk added to help lighten up the mixture they still tasted like giant dough balls!

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Miranda

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2008

Yum, these turn out great every time. Definitely didn't find them dry. Only used 1/3 of the sugar called for in the recipe, and it was still very sweet, probably don't even need any added sugar with all of the bananas. The banana taste was quite strong (which I love!). And no fat! Can't ask for more!

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Dec. 3, 2008

These are very good. I usually don't put oil and lots of sugar in my muffins anyway, so this is a great recipe. It is very strongly banana tasting! I added some vanilla, ginger, cinnamon, and a tsp of baking powder because I wanted them as puffy as possible. I also only put 1/4 cup brown sugar (instead of white), and they're still really sweet, I think you could even not bother with the sugar, the bananas make them nice and sweet. I made mini muffins, got 24 mini muffins plus 6 mini muffin tops out of this. Yumyum. Good texture too, not dry or chewy at all. I'll be making these again.

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MIKEY

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Nov. 22, 2008

These were good, the kiddo's gobbled them up, I did as others suggested and add applesauce, & cut the sugar down to 1/2c. I also added some wheat germ, & ground flax to boost the nutrition. Thanks

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momofmy4crazykids

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2008

doesn't taste like fat-free muffins at all. very yummy~ my favorite banana muffins!

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Natalie

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Reviewed: Nov. 14, 2008

I liked the recommendations from Flooeyblue, so I followed her additions/ modifications to the recipe. I really like these! I was trying to find some breakfast receipes for my banana-loving 16 month old and these are perfect. I give four stars because of all of the changes to the recipe, but I since I am not an adventurous baker/ cook, I love seeing how others modify recipes.

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FERNIF

Cooking Level: Intermediate

Home Town: Huntington, New York, USA

Living In: Redwood City, California, USA

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Reviewed: Nov. 11, 2008

This is my favorite new recipe!!! For a lowfat snack for kids, you can't beat it. I use whole what flour and they are terrific. I do recommend following others advice and adding some applesauce, maybe 1/4C to original recipe, it makes them a bit moister. Don't over stir or overbake! Also, try subing in one 15oz can pumpkin for the bananas. Today I made with 1 banana, about 1C pumpkin and 1/2C applesauce. Also added chopped nuts, dates and cranberries. The possibilities are endless. I may try sweet potato next. Great recipe!!

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pleasewright

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Reviewed: Nov. 5, 2008

This is the best banana muffins I have ever made. I added unsweetened pineapple snack puree,vanilla,fresh ground nutmeg and an extra banana. I sprinkled the tops with brownsugar crystals. So all the tips paid off. OMG I will make these over and over for my family! Made 12 heaping muffins :)TYTY

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M.Vellekoop

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Oct. 31, 2008

These are DELICIOUS and I'm not even a huge banana fan. I did modify the recipe a bit. I used 1/2 whole-wheat flour and 1/2 regular. I used 4 bananas, and added about 1/4-1/2 cup homemade, slightly sweetened applesauce. I cut the sugar to 1/2 cup, and added 2 tablespoons of milk. I also added a dash of cinnamon and a dash of nutmeg, and a sprinkling of flax seeds. It made 12 huge muffins with beautiful crowns. I just baked in muffin tin sprayed with cooking spray and they didn't stick. (Remember, too much stirring of muffin batter can affect quality. Just stir until moistened.) Enjoy!

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flooeyblue

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Reviewed: Oct. 22, 2008

I used a little more banana than the recipe called for just because that's how many bananas I happened to pull out of the freezer & thaw--they turned out delicious! They tasted just like my grandma's (much more fattening) banana cupcakes but were a bit more dense.

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abbey

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Reviewed: Oct. 18, 2008

great reciepe and fat free!!!! We love them they take no time at all to make great for when kids come round and need feeding quick.I used less sugar though and put currents in. Great recipe

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b4ever

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Reviewed: Oct. 8, 2008

Made this for a work gathering. I followed the recipie to a T (only had those ingredients), but I felt they turned out really chewy. Not bad flavor, just really chewy. If I make them again, I would add one more banana and follow other's reviews (i.e. adding applesauce).

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amj79

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Reviewed: Oct. 7, 2008

I was surprised these were as good as they turned out. I love banana bread and now i love the muffins, too.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Oct. 7, 2008

These were good, but I changed them quite a bit. I used cinnamon, nutmeg & allspice for flavoring. Some sourcream and applesauce for extra moisture. Brown sugar and whole wheat flour. They were still a little dry, I think because my bananas weren't over ripe. But very yummy for being made with whole wheat.

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juliannie

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Lighter Banana Muffins

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