Reviewed: Jun. 15, 2009

Very tasty and healthy! The only changes I made were to decrease the cinnamon and sugar. Yummy!

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Miss Velveteen Paws

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

So good! I omited the berries and added butterscotch chips on the tops. Yum!

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RaeChelle Koop

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Reviewed: Jun. 14, 2009

These were great! I increased the applesauce to 1 cup and didn't use the oil. I also did less sugar- 1/2 cup was plenty.

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amy

Living In: Eldersburg, Maryland, USA

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Reviewed: Jun. 12, 2009

These had a the best texture I have found in a whole wheat muffin so far. I used half oat flour and half whole wheat, 2 bananas, replaced the applesauce with berry yogurt and reduced the sugar to 1/2 a cup. The strawberries are wet in the muffins, I think blueberries would work much better.

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briana

Cooking Level: Intermediate

Living In: Bloomsburg, Pennsylvania, USA

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Reviewed: Jun. 12, 2009

Yummy! I made these exactly as the recipe is written, they were very tasty & moist. My 6 yr old picky son wanted one of these for dessert INSTEAD of ice cream! I'm making them again tonight and will try some fresh blueberries!

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Allison

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Reviewed: Jun. 12, 2009

This was very tasty! I made a couple minor changes, however: used all applesauce and no oil, and omitted the strawberries. Very moist and delicious!

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Dana

Cooking Level: Intermediate

Home Town: Oregon City, Oregon, USA

Living In: Lolo, Montana, USA

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Reviewed: Jun. 12, 2009

GREAT! THANK YOU! These are moist and more delicious than any bread. I only made a few minor changes. I used 1/2 teaspoon cinnamon (1 T would be way too much for our taste), fresh strawberries mashed with a potato masher, and used about 1 cup of my homemade/healthy flour(blended oatmeal and flax seed). Also due to elevation I remove 3 T sugar and add 3 extra T flour. It's easy to stir/fold gently by hand in one bowl and makes a huge batch. I made 16 regular sized muffins + 24 mini muffins. The kids loved gobbling the minis fresh from the oven. Make these often and enjoy!!

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FoodLover

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Reviewed: Jun. 11, 2009

I have made these in the past and enjoyed them, but made some modifications this time around that really made them better - used 1 cup whole wheat flour and 1 cup regular flour instead of all whole wheat - I think this made them softer. I used 2 bananas instead of 3 and also added 3/4 c oatmeal. I also decreased the cinnamon to 1 tsp and added 2 tsp baking powder. It is strawberry season here, so I used a cup of fresh picked strawberries. Holy cow - these were soft and full of sweet strawberry flavor and the oatmeal gave them a little texture. I also love that they are not too sweet. I hate when a muffin tastes like a cupcake.

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pitvet

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Reviewed: Jun. 11, 2009

Only change I made was using blueberries instead of strawberries. Very moist! Could be a touch sweeter, but overall a good muffin.

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Lori L.

Cooking Level: Intermediate

Home Town: Lynchburg, Virginia, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jun. 9, 2009

I have made these muffins twice now and everyone seems to like them. I used the strawberries the first time and they were OK. I much prefer fresh blueberries which gave the muffins more "pop". I also used canola oil This recipe will be in my permanent file

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Alyce

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Reviewed: Jun. 9, 2009

These were soo good... I was afraid they would be a little bland, but they were sweet enough for me even with taking out a tablespoon or two of the sugar. I put in a little extra banana and put the frozen strawberries in a food processor and was very pleased with the texture. Light, tender, very moist.

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daetripper

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Reviewed: Jun. 9, 2009

Good, moist muffins were a hit with DH and co-workers. As another reviewer suggested, I added 1/2 cup old fashioned oats. Used blueberries instead of strawberries. Substituted apple butter for applesauce, sugar, and cinnamon. Next time I'll add a bit of salt.

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SweetTaterPie

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2009

These were great! Moist and perfect.

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Pauline

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Jun. 6, 2009

I made these omitting the strawberries, adding 1/2 cup oats and substituting 1/2 cup wheat germ for the wheat flour. Super moist!

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Laura

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Reviewed: May 31, 2009

I thought these were pretty good but missing something. Most baked goods call for salt to bring out the flavors so next time I think I'll try adding some.

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Jennifer

Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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Reviewed: May 31, 2009

I followed the recipe exactly and found these to be wonderful! My sons are 2 and 4 years old and begged for seconds! Reading some of the reviews about the taste makes me wonder what went wrong- because these are moist with well balanced flavor. Very wonderful, this recipe is staying in my book. Thank you! **for oil I used canola oil, for flour I used King Arthur Whole Wheat flour, the bananas I used were very very ripe, and the frozen strawberries were some that I had bought fresh and frozen myself.

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MellissaR

Cooking Level: Intermediate

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Reviewed: May 31, 2009

Not sure why these muffins are rated so high. Followed the recipe, even added a little nutmeg and walnuts but found these to be very bland.

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tdalrymple

Cooking Level: Intermediate

Home Town: Cary, North Carolina, USA

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Reviewed: May 30, 2009

nice texture... but the flavor needs improvement

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Krys

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Reviewed: May 30, 2009

This is a great recipe! And if you would like to make it a bit healthier just substitute the brown sugar with honey.

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MaryBear

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Reviewed: May 30, 2009

Oh,this deserves a 3 1/2,4,they were good but they were just sooo gooy on the other hand,it may have been my fault tho,I didn't have a giant muffin bin so I made them in a regular,maybe I'll try again later.

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