The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 19, 2006
These were great! Didn't have any strawberries so used 3/4 cup strawberry harvest applesauce and no oil at all. Had only 2 larger ripe bananas but had about 1/3 cup crushed pineapple leftover in the fridge and threw that in. No vanilla extract so added banana extract and some rum extract. Also added a few chopped dates. Didn't have brown sugar so used all white instead. These muffins were really wonderfully moist even without the oil. They didn't stick to the muffin tins which I sprayed with Pam. Only used 1 tsp. cinnamon, as I thought 1 tbsp. would be overpowering. The 1 tsp. was just perfect and complimented the other flavors well. I don't use whole wheat flour much so this is a nice way to get rid of it. The muffins were perfectly done and not gummy at all. I really in the end couldn't taste the strawberry applesauce. They just tasted like a very nice banana muffin that was wholesome and good!
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Photo by TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 6, 2006
Very good and very healthy. Even my sister, who's not big on health food, loved these.
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Cooking Level: Intermediate

Living In: Zionsville, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 21, 2006
These muffins are fabulaous - we actually decided not to use the strawberries the second time around b/c they were too mushy for our taste and loved them even more. Peaches might be good, we'll try that next.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Feb. 19, 2006
These are so good....just ate 2 hot out of the oven, and I usually have so much more restraint! I halved the recipe, but still used 2 large bananas. This made 5 muffins in a large tin ( each about 2/3 filled). Will make again!
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Cooking Level: Intermediate

Home Town: Clarendon Hills, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 29, 2006
I love these muffins. I used 1/4 cup brown sugar, 3 tbsp Splenda & 2 tsp cinnamon. I chopped my frozen strawberries nice & small but next time I'll up the amount to 2/3 cup since I didn't feel like I got enough strawberries. Tip-generously spray muffin cups with nonstick cooking spray & the muffins will come out so easily. I used a normal sized muffin pan & cut the recipe in half & got 10 muffins. Baking time was around 15 min. They tasted so great & thank you!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 16, 2006
I used frozen, sliced strawberries and included some of the juice for extra flavor. They're very good and moist, and I will definitely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Nov. 11, 2005
These are great. I made according to directions several times and they were a big hit.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA
Living In: Gravette, Arkansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 2, 2005
One of the reviewers said it seemed like it was better as a loaf so i tried it and no it is not. maybe because i live at high altitude now im not sure how to alternate my recipes yet but the middle was completely gooey...i stuck it back in for about 20more minutes until the sides were burned...and it was still uncooked in the middle. i will try this again as muffins and see how it bakes. thanks for sharing the recipe it sounds great if i could make it right 8)
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The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 21, 2005
Did not like these at all. I thought the cinnamon overpowered the flavor of the strawberries. If your are going to make them I'd cut the cinnamon in half.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 18, 2005
I used 1.5 c. w/wheat and .5 c. white flour because I wasn't sure of the texture. I also used only 1.5 tsp. cinnamon and chopped fresh strawberries. I only filled the tins 3/4 full and they needed 25 min. I'm also at 3500 ft. elevation, so that could have something to do with them needing more time. They were just less than gooey, I will try baking them for a few more minutes. Good taste and healthy though.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 31, 2005
I thought this recipe was fantastic! Thanks Mimi! I usually have a hard time w/making baked goods, but these were easy and they came out great!! The only thing I did different was add blueberries instead of strawberries, and I used 2 large bananas instead of 3. I did read the other reviews, and I dont understand why there was any negative ones--but a tip for future bakers would be to make sure they FOLD the bananas around the dry ingredients. Dont stir the batter, but if you do, definitely dont stir too much--that makes the muffins hard sometimes. Good luck and I hope everyone else enjoyes these muffins as much as I did!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 21, 2005
I was very excited to make this recipe because I had eaten some delicious strawberry banana muffins at a restaurant, but this recipe came up short. The only substitution I made with mine was to use all-purpose flour instead of whole wheat flour, since I already had plenty at home. My main complaint with the muffins was that they were too moist and bordering on gooey. The consistency reminded me more of a banana bread than a muffin. I was especially disapointed because my tops never came out slightly crust-like the way muffin tops normally do. I also found them to be rather bland. They don't have quite the strong flavors that say a blueberry muffin does. Overall, not a bad recipe but it needs some tweaks. I might make it again just to experiment and see if I can make it more flavorful and less moist.
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Cooking Level: Expert

Living In: Charlestown, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Mar. 16, 2005
This muffin tasted great and I loved the healthier alternative ingredients. I subsituted 1/2 of the brown sugar with Splenda granular and used fresh strawberries. The muffins were very moist and tasted great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
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Reviewed: Feb. 26, 2005
I had fun making these. Used mixed berry applesauce, and a little less sugar. I used frozen whole strawberries, and chopped them in the food processor. I should have chopped them a little more though, because some of the pieces were too big and were mushy and gooey in the muffins. Pretty good muffins, but not ones I'll be rushing to make again.
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Photo by What a Dish!

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 27, 2005
these are delicious- I made 24 small muffins baked for 10 min.I used 1/4 cup apple juice instead of the sauce(didn't have any!!)also I cut the sugar to1/3 cupand used 1/3cup splenda thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 12, 2005
This is a fantastic recipe. I only substitute fresh strawberries for the frozen. My 3 year old devours them with gusto and my husband who usually avoids anything remotely healthy loves them.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 9, 2004
Very good! I've been making them for breakfast for my kids, and they enjoy them so much they've been asking for them for lunch and dinner, too! Instead of using strawberries, I use blueberries and fold in about 1/3 cup of diced walnuts.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 20, 2004
These are pretty good!
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Fairbanks, Alaska, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 2, 2004
This recipe was ok, but not my favorite. I wont make these again.
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Photo by Allrecipes

Cooking Level: Expert

Living In: Kent, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 26, 2004
Very good and seemingly healthy. I think next time I will use 1/4 cup of margarine instead of oil to give a more creamy taste. Otherwise fabulous --would be great to make for guests or a office breakfast.
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