The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 30, 2006
I wasn't a huge fan of these... the banana flavor just didn't turn out quite right. My husband really liked them though!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 5, 2006
great whole wheat muffin recipe. the muffin's texture was smooth and soft, not coarse at all (unlike most wheat muffins). i made regular-sized muffins and added 1/2 cup of soaked and drained oatmeal. very yummy. the only problem i had was that the muffin was too moist from the moisture of the banana and strawberry. other then that, the muffin was great
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jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 26, 2006
I have to say I REALLY loved these muffins! I did sprinkle a little brown sugar on the top before baking. They are light - healthy - and very tasty. I am a firm believer that every muffin deserves butter slatheres over it while warm prior to eatting - I can happily say - I never needed a drop. Wonderful recipe. My 9 year old son loved them too. I would imagine this as a great quickie breakfast.
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Cooking Level: Intermediate

Home Town: Saint Charles, Illinois, USA
Living In: Huntley, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 18, 2006
I used fresh strawberries and no cinnamon (I was out). Very tasty, but it needed the cinnamon. The shelf life of these muffins is very short...the bananas will make the muffins slimy after a day or so. I made them in batches...mini muffins.
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Cooking Level: Expert

Living In: Spring, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 15, 2006
I had sleep-over company and added these muffins to my bacon and eggs breakfast. They were a hit! The only things I would change would be to omit the strawberries and use less brown sugar. Great recipe! Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Aug. 13, 2006
I really liked this recipe! I used 3/4 c unsweetened applesauce and no oil and fresh strawberries. I'm looking forward to trying this recipe again with different fruits.
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Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 30, 2006
These muffins are very moist and tasty. I halved the recipe and it made 7 large muffins. Next time I will try even less oil, since they were so moist. I will definitely keep this as a good muffin base recipe and try it with different fruits.
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Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 21, 2006
This was an awesome healty muffin recipe, and a good way to use up those browning bananas! The one problem that I had was them getting moldy after a couple of days. It was really humid and the muffins were so moist; I suggest keeping them in the refrigerator, or freezing the ones you won't eat right away.
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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: Jul. 7, 2006
I've been looking for a tasty whole- muffin for ages awheatnd this is it! The muffins had a lovely fluffy texture and the cinnamon made them extra-delicious. My changes/substitutions: I used whole wheat pastry flour, fresh strawberries and instead of the applesauce/oil combo I used real butter (it was for a special treat, so I was willing to take a hit on the cholesterol!). Absolutely fabulous recipe -- I will definitely make these again!
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Cooking Level: Expert

Home Town: Boston, Massachusetts, USA
Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 4, 2006
These Muffins are huge! They are very dense, but that is ok. I ate one warm and it fell apart easily. I had one about 4 hours later and they were perfect. Great recipe!!! By the way, use the frozen strawberries like the recipe calls for... fresh strawberries didn't work as well.
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Cooking Level: Intermediate

Living In: South Hamilton, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 24, 2006
Excellent! I added one extra banana and fresh strawberries (instead of frozen). This recipe is perfect and will definitely make again and again! Thanks for sharing!
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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: Jun. 21, 2006
This recipe is great! My husband even ate them and he hates bananas. I didn't have any cinnamon and they were still wonderful.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 21, 2006
Tasty, especially for a lower-fat muffin. I used peaches instead of bananas. Mine were a little too wet. Next time I'll cook them a few minutes longer.
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Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 20, 2006
I loved this recipe. I'd been searching for a good muffin recipe, but most came up dry. This one was moist and delicious! I substituted about 3 tbs of wheat flour for wheat germ, just to add a little extra, and I added a few more strawberries to the mix too. I loved these so much that I made 3 extra batches to freeze and pop out later. !!! thank you.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 13, 2006
I absolutely LOVE these muffins. Exactly what I was looking for, and perfect with your coffee. I love them because they aren't too sweet like most muffins. I've made 2 batches already, friends and family all ask for the recipe. These muffins aren't for everyone though, you have to like the taste of healthy food. I played with the recipe and didn't measure the amount of strawberries. I added some blueberries in the second batch and everything you do to this is great!!! Thanks for the recipe!!!!!
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 28, 2006
These were great. I baked mine in a sun oven which made them really moist.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 18, 2006
Thank you Mimi these are wonderful!! the only thing I did different was use frozen mixed berries. I will make these again and again.
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Cooking Level: Intermediate

Home Town: Highland, Indiana, USA
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 23, 2006
I always want to use whole wheat flour, but it sometimes results in a coarser texture than you want for baked goods. Not so for these muffins, they turn out moist and light with great flavor. I adapted it to what I had on hand - two bananas and some fresh strawberries, plus I added some walnuts. They were very good! Thanks, Mimi.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 13, 2006
yummy! The only thing I did different was to use whole wheat PASTRY flour,splenda brown sugar instead of regular, and a little bit of raspberry syrup added to frozen strawberries I processed to a liquid consistency added to the banana portion.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 1, 2006
These muffins were wonderful! I used 1 1/2 cups chopped fresh strawberries and I used light olive oil for the oil in the recipe. I will cut the sugar to ~1/2 cup the next time I make these.
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