Reviewed: Mar. 19, 2008

needed more berries super mushy on day 2

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tinkerbell06

Cooking Level: Expert

Home Town: Grande Prairie, Alberta, Canada

Living In: Penticton, British Columbia, Canada

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Reviewed: Mar. 16, 2008

Moist and flavorful - fantastic! Like everyone else, I made substitutions based on what I had on hand, and found that the recipe adapted easily. I had cinnamon applesauce, so I omitted the cinnamon. I only had one banana, so I added 1/2 cup minute oats and an extra 1/2 cup applesauce. Based on another reviewer's suggestions, I mashed the thawed, frozen strawberries (I don't like gooey fruit in my muffins). Last, I don't have a muffin tin, so I put heaping spoonfuls of the batter on a cookie tin, and topped them with oats and cinnamon-sugar. Baked for 17 minutes. Really wonderful!

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karma

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Reviewed: Mar. 8, 2008

These muffins really are big. Usually, when I bake a recipe for 12 muffins, I use only 9 or 10 tins to have larger-size muffins. I didn't have to do that with this recipe. To make this healthier and diabetic-friendly, I made some changes: I used 3.5 bananas, fresh strawberries, homemade unsweetened applesauce, Splenda brown sugar (and only 2/3 the amount required), and only a dash of cinnamon.

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DetectiveL

Home Town: Toronto, Ontario, Canada

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Reviewed: Mar. 2, 2008

followed the recipe with the exception of adding 1 cup of frozen blueberries instead of strawberries and they were delicious. The muffins were both light textured and moist and were the perfect sweetness. Thank you for a great recipe.

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ALBIANNE

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Reviewed: Feb. 18, 2008

These were delicious and easy to make. I made them for Valentine's day for my husband, and he loved them. It was nice to find a whole-wheat muffin recipe that wasn't bland. This was full of flavor and very moist. Great! I will make these over and over again.

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ALBRIGHT777

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2008

These were just okay. I used strawberry applesauce, but other than that, I followed the recipe. It was okay, and the kids liked them, but they were not grabbing them up, not even my toddler twins who eat everything (okra, lima beans, etc.)

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princessinthekitchen

Cooking Level: Expert

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Reviewed: Feb. 12, 2008

Very tasty...I have fixed this several times for my family, and have substitued several different kinds of fruit in place of the strawberries, such as dried cranberries, raisins etc. Will make over and over again

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debbie

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Reviewed: Jan. 30, 2008

Wow, how delightfully different and healthy! These make a great breakfast. I used canola oil (healthier fats) and substituted half a cup of the flour with 1/2 cup of wheat germ to up the fiber content. Very moist and full of flavor!

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yippee5

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Reviewed: Jan. 17, 2008

These were very good. Moist, and flavorful. I liked the 'bite' the strawberries give it. I confess, I am just getting used to the taste of all whole wheat...I am sure my taste buds will adjust. Thnak you for a recipe I will try again.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jan. 12, 2008

Good, Good Muffins!! I make then quite frequently and my kids love them!! Thank you!

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ILUVBROWNIES

Home Town: Mebane, North Carolina, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Nov. 20, 2007

They are excellent!! And we can do a lot of variations. You must try these!

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JUSTA

Cooking Level: Professional

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Reviewed: Nov. 18, 2007

These muffins are so good!! The first time I made them I was having a weekend of no sugar, so I replaced the brown sugar with half a cup of honey, and they turned out really well. I also used frozen blueberries instead of strawberries (later I made a batch with fresh blueberries, WAY BETTER!). When I ran out I decided to make more, but to try it with brown sugar. The brown sugar definitely made them better, but not by too much. I have had a constant stock of these muffins since I first tried them. They stay moist if you leave them out (although I'm not sure for how long, because they never last much more than a day around here), so there's really no need to refrigerate them. These are the best muffins ever!

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QueenMommy

Cooking Level: Beginning

Home Town: Livermore, California, USA

Living In: Berkeley, California, USA

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Reviewed: Oct. 25, 2007

These were delicious, great flavour with a nice moist texture, the only change I made was to use Canola oil instead of Vegetable oil so it was a little more healthier. As another reviewer mentioned the key is not to over stir when making muffins just fold in the dry ingredients a few times don't worry about lumps!

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Lisa

Cooking Level: Intermediate

Home Town: Hereford, Herefordshire, England, U.K.

Living In: Rochester, Michigan, USA

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Reviewed: Oct. 24, 2007

I liked this recipe, but I didn't love the strawberries. I used fresh, and sprinkled them with sugar to sweeten up before adding them to the recipe. They tasted great in the muffin but had an unappealing texture and look. The base recipe is *delicious* and I think I might try it with some sort of other addition. This made enough for probably 15 muffins and they were very filling! My children LOVED them (much to my pleasure! yay for whole wheat!); they are 2 and 3 years old, so very family friendly! Overall, I'll be keeping this recipe, but adding something other than strawberries.

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Andrea

Cooking Level: Beginning

Home Town: Fort Worth, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 21, 2007

I use this recipe so often to make banana bread. I omit the strawberries and replace the oil with an additional 1/4 c of applesauce. I also add a tsp of allspice and 1/2 tsp of salt. I bake each loaf for 50 minutes. Even the traditional high fat banana bread lovers in my family say this bread is delicious. My dad told me last night that I make some darn good banana bread.

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CaityCait

Cooking Level: Beginning

Home Town: Martha's Vineyard, Massachusetts, USA

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Reviewed: Aug. 31, 2007

This was my first try at baking with whole wheat. These muffins are fantastic. Very flavorful and moist. I used chunky applesauce. I'll definitely make these again.

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Lynetteskies

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Reviewed: Aug. 23, 2007

Excellent for a low-fat healthy muffin. I made a few minor changes that did not change the great quality of the muffin! I reduced the sugar to 1/2 cup, and used peachy/applesauce and a tad bit less oil. Still nice texture, flavourful, but not too sweet! Thanks for the fabulous recipe!

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Nusia1078

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 13, 2007

Fantastic!! I have long searched for a tasty 100% whole wheat banana bread recipe and this is it. I made 1/2 the batch with mixed froz. berries and those were definitely very very moist (as pointed out by other reviewers) but I left out the berries in the other 1/2 and they had a lighter texture. I preferred the denser berry muffins, my kids liked the plain. Everyone wins:) Thanks Mimi!

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CHARIANDER

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Reviewed: Jul. 25, 2007

These are SO good! I used fresh strawberries (probably more than a cup) and added a couple handfuls of blueberries I had frozen. I left out the oil because I thought the batter was runny enough, probably due to the bananas I used-frozen then thawed so a bit runny. They turned out perfect, will definitely make these again! Great healthy muffin!

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Tiffany

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Reviewed: Jul. 12, 2007

These were just great!. I used fresh strawberries and just froze them the night before. Two other ladies at work thought they were the bomb. Very sweet, and super easy to make!

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Margo

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Mimi's Giant Whole-Wheat Banana-Strawberry Muffins

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