These were good for a lower-fat recipe. They were slightly lacking in banana flavor, and the consistency was a little too... spongy. But, since it's a reduced-fat recipe, I suppose you have to reduce your expectations a little as well.
I made this recipe into mini-muffins. I halved the recipe and it made 24 muffins. In 13-14 minutes at 325º, they were done. I used paper muffin cups, which might have been a mistake because the bottom of the muffins seem to stick to the paper. Next time I'll spray the cups with Pam For Baking. I used whole milk and left out the nuts(since they're for my 13-month-old son), used half brown sugar and half white, and added cinnamon (which I think it most definitely needed). I read that other people used less vanilla, but I thought the specified amount was fine. I haven't given it to my son yet, but my 6-year-old niece liked them.
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