Reviewed: Jul. 9, 2008

These are wonderful muffins and they are very moist. I substituted 1 cup of flour for whole wheat, 1/4 cup of skim milk, and used only a 1/2 cup of sugar.

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hmsteen

Cooking Level: Beginning

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Reviewed: Jul. 8, 2008

I love this recipe. I have never had a problem with it..they always come out perfect. I do add 1 teaspoon of vanilla or lemon zest, 1/2 teaspoon of cinnamon and I only use 1/2 cup of sugar.

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drodrigues101

Cooking Level: Intermediate

Home Town: Fremont, California, USA

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Reviewed: Jul. 4, 2008

This was the first recipe that caught my eye regarding making banana muffins, and especially since they were so healthy! I added some soymilk instead of the skim milk that the others mentioned about. And my husband, who loves a healthy taste, took them to work so he could snack on them. I am definitely going to make these more often in the future, and will try to use some brown sugar, as the others suggested for next time. Thanks for the great recipe! It is something I am looking forward to making again and again!

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JaneMan

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

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Reviewed: Jul. 2, 2008

I love this recipe, we always have ripe bananas in the house and this is a great way to use them up - I do however think that the muffins come out slightly dry, but that doesn't stop us from eating them!

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liberty_68123

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Reviewed: Jun. 25, 2008

Very good recipe - I like the low fat content. The only thing is they come out a little different each time - but not a big problem - they are eaten all up anyway.

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mblan

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Reviewed: Jun. 20, 2008

The batter was so thick that I, too added some skim milk. I found the muffins rather dense and chewy. But they are guilt free with no fat.

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RANTIM

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Reviewed: Jun. 16, 2008

They came out great, added some cinnamon, otherwise followed the recipe. Very tasty, nice for a low fat snack. The only problem I had was that they stuck a little to the muffin papers.

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Patty

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Reviewed: Jun. 9, 2008

Very simple to make with a great taste! I added in about 1/3 cup of vanilla yogurt and it was great!

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AMY848

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Reviewed: Jun. 5, 2008

These muffins were easy to prepare. I don't think I'd make them again. They are a bit gummy for my taste. After reading a few reviews I decided to add an extra banana and beat the eggs til light. I also topped the batter with cinamon and sugar, which gave them a little more punch.

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Aunt Bea

Cooking Level: Intermediate

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Reviewed: May 26, 2008

I'm rating these 5 stars because if you bake them according to the suggestions of several reviewers-including myself-they are quite nice! I, actually, enjoy the texture of low fat muffins as they are not so "cupcake" like. It feels like a healthy breakfast and not a dessert, you know? If you enjoy the cakey texture of a high fat muffin, I don't think these muffins will suit your liking. They taste perfect for a low fat muffin. Believe me, I know a low fat muffin disaster and these are FAR from that. They have all the redeeming qualities of a good low fat muffin. They rose beautifully, taste great, have a hearty but not dry texture, and they look pretty. Just don't omit the extra banana or milk and you're good to go!

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Dana

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Detroit, Michigan, USA

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Reviewed: May 26, 2008

I'm not much of a baker at all and I managed to make these muffins easily. They're simple and delicious. I added chocolate chips because I had some on hand and you can never go wrong with chocolate. I may add more banana next time though, because you can never have enough banana flavor.

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Martha Lee

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 8, 2008

They were hard as rock and verry gummy.

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thatsgotch

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Reviewed: May 3, 2008

My husband doesn't like banana muffins, but loved these and asked me to make them again.

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Fran Griffith

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Reviewed: Apr. 28, 2008

This recipe is fantastic on its own. Later I did add some vanilla, cinnamon and nutmgeg; changed the sugar to brown and decreased the measurement to 1/2 cup.

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AmandaY

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Reviewed: Apr. 23, 2008

I made this recipe and added the vanilla and milk as others suggested. I thought they were great. I have lost 70 pounds in the last year but still like to have a treat every now and then, so this is great! I did not have Splenda, but next time I will use Splenda to take out more calories.

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BeginnerCook

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Reviewed: Apr. 21, 2008

This recipe was terrible. It was dry!!! Maybe if you added more bananas. But as is, it is not a good recipe at all.

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Sassy

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Reviewed: Apr. 15, 2008

Good, quick, healthy recipe. Needs an extra banana and 1/4 cup of milk, as others suggested - otherwise, there is not enough liquid (thus the 4 stars). I added about 1/2 cup chocolate chips, which made them extra good. Will make again!

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David

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 13, 2008

this recipe is so quick and easy.i did do as some of others said,and add some cinnamon and nutmeg.I also add some vanilla and nut flavor extract.And i threw ans some chopped pecans and coconuts and the mix.and add a strudle topping on top.Which consits of 1tsp of flour 3tsp of brownsugar 1 tsp of crushed pecan 1/2 tsb of butter.This was so Yummy i don't have to buy banana muffin mix again.Thanks

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Miami Nell

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Key Largo, Florida, USA

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Reviewed: Apr. 12, 2008

I have made these muffins many times and they are wonderful. Its great being able to eat something so yummy and not having to feel guilty about it!! Thank you so much for this recipe, this will definatly be my main banana muffins recipe. I think ill go make some now :D

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CrimsonMoon

Cooking Level: Expert

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Reviewed: Apr. 8, 2008

I have made these many, many times and these muffins rise amazingly...so beautiful. Per other reviews, I add one extra banana, 1/4 cup skim milk, 1/2 tsp vanilla. I also add just a very slight drizzle of oil and mini-chocolate chips to half the recipe. These muffins, however, are not as moist as other reviewers claim, especially when compared to store-bought muffins or boxed recipes. They are not dry, but they are not extremely moist either. The muffins are also heavy and filling, and as another reviewer said, get tougher once cooled. Just warm them, however, if this bothers you. All in all, these are great muffins if you want a more natural and healthy one, which is why I make them all the time. They are great for snacks and for breakfast. Plus, the kiddos love 'em!

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