Reviewed: Aug. 3, 2008

Oh my, wow! The ONLY thing I changed was that I used splenda's brown sugar blend for the brown sugar and reduced the cinnamon, this things are amazing. They are supposed to be breakfast for 2 people for the work week, but I'm not sure they will last until friday.

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DreamWriter

Cooking Level: Expert

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Reviewed: Jul. 27, 2008

Tasty recipe! My muffins came out a little soggy on the bottom, could be from the fruit or maybe because I used a silicone muffin pan? Still a very good muffin and healthy too!

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Darci

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 24, 2008

Awsome! I made these for breakfast this cool, rainy Adirondak summer morning and they were delicious. I used whole wheat graham flour and had frozen blueberries mixed with my strawberries. I'm sure any frozen berry or frozen chopped fruit would work well with these. The kids loved them.

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Mrs. Matteson

Cooking Level: Expert

Living In: Lowville, New York, USA

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Reviewed: Jul. 20, 2008

Great healthier muffin recipe. They aren't too heavy, but lighter than expected. I used 2 bananas and the added 1/2 cup oats. Instead of strawberrries, I used a cup of frozen mixed berries. I made sure to mash them up so I wouldn't end up with soggy chunks. It worked out perfectly! YUM!

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Jessica

Cooking Level: Intermediate

Living In: Orem, Utah, USA

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Reviewed: Jul. 11, 2008

I made them as mini muffins for the kids and they loved them! Very moist and not "whole wheat" tasting like other healthy muffin recipes I have tried. I used half whole wheat flour and half oat bran flour. Yummm!!

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TKROEPLIN

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Reviewed: Jun. 23, 2008

I made these for breakfasts, since my 16-year old daughter wanted something healthier than cereal or oatmeal. I thought they were so moist and light and tasty. The banana and strawberry combination was perfect and the hint of cinnamon was just right. I actually have not made these in a while and am printing this recipe right now to go shopping for the ingredients. I'm craving these for a morning treat. I feel comfortable giving these to my 21 month old, as well, as a nice alternative to his usual of bananas and a Nutrigrain Bar.

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Shell-Shell

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Peoria, Arizona, USA

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Reviewed: Jun. 23, 2008

Another recipe used out of desperation. I had both bananas and homemade applesauce I wanted to use. Following with some of the other reviewers, I only used two large mashed bananas and cut back on the cinnamon. One tablespoon seemed like an excessive amount, plus there was already spice in my homemade applesauce. I didn't have a large muffin pan, so this made 16 regular sized muffins. They're good, but missing something. They have plenty of moistness, but they are a little bland. I'll be sure to make this again, as there's almost always bananas and applesauce in the house, but I think I'll do half white flour and half whole wheat next time and sprinkle granola on top. I want to change up the berries, too.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 16, 2008

Very very bland.

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JHSCOTT

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2008

Nice light muffins. Used homemade applesauce (found on allrecipes.com) and added dried pineapple.

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lubyb

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Reviewed: Jun. 13, 2008

I cut the strawberries into chunks. I sprayed the pans, but I had a problem with the strawberries sticking to sides of the muffin tins. I guess paper would have worked a little better. It went over well at the parents' group I took it too. Everyone liked the alternative to cookies.

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Mitte

Cooking Level: Intermediate

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Reviewed: May 11, 2008

Taking some advice from reviewers and working with what I had on hand I added 1/2 c oats (since I only had 2 bananas), reduced the cinnamon to 1/2 tbs, added 1/4 tsp nutmeg, replaced the applesauce with plain yogurt, and replaced the veg oil with applesauce. I also made sure to mash the strawberries. These were SO INCREDIBLY AMAZING. The texture was perfect, lighter than I expected and they were amazingly moist. The kept their moisture extremely well and if they hadn't been such a hit with the finace and rommates I'm sure they would've stayed that way regardless of where I kept them for at least a week. Throwing texture aside the taste of these was enough to make me a fan for life. (Although for those avoiding sugar I could see reducing the sugar just a tad-they'd still be fantastical) Delicious, filling, healthy, and quick to make!...what more could you ask for?

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ashleyco

Cooking Level: Intermediate

Home Town: Cupertino, California, USA

Living In: Provo, Utah, USA

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Reviewed: May 11, 2008

Great for what they are supposed to be--a healthy muffin. I think I'd like them better if they were a tad sweeter. I did use sweetened applesauce so I reduced the amount of brown sugar. Next time, I won't.

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D

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Reviewed: May 11, 2008

AWESOME MUFFINS!! I made these muffins this morning for our Mother's Day brunch. People that were on diets were eating 2 they loved them so much! I even gave the recipe to some of our guests so they could make them for their friends and family. Thank you for the recipe! Brendam

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YourHealthCoach4Life

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Marysville, Washington, USA

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Reviewed: May 6, 2008

Didn't have applesauce so I used crushed pineapple instead. Worked out pretty well!!! The texture is a little off.

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egonewild

Cooking Level: Intermediate

Home Town: Chapel Hill, North Carolina, USA

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Reviewed: May 2, 2008

These were really good. I wasn't to sure about them, but I am glad I baked them. These muffins are a winner!

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SweetToothTiff

Cooking Level: Intermediate

Home Town: Winsted, Connecticut, USA

Living In: Uhrichsville, Ohio, USA

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Reviewed: Apr. 19, 2008

These are 3 points for Weight Watchers.

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Gramma0807

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Reviewed: Apr. 15, 2008

This muffin is very good. I used the Splenda brown sugar blend instead of the brown sugar. I think these muffins tasted better the next day. Very good recipe that I will make again. . . just not quite 5 stars.

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C.C.

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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Reviewed: Apr. 10, 2008

Healthy muffin but bland.

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Yvonne

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Reviewed: Mar. 26, 2008

Followed the directions to the letter and these turned out great! I was worried that they'ed be dry because of the whole wheat (normally I use half wheat half white flour) but these were just perfect. Moist and flavorful--I just can't say enough good things about this recipe.

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