Reviewed: May 7, 2012

A little bland in my opinion...

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Reviewer:

TML0701

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Apr. 19, 2012

These are INCREDIBLE! Came across this recipe as I was looking for a banana bread/muffin recipe that also used only whole wheat flour. The only thing I may have changed was that I maybe added an extra 1/2 cup of strawberries inadvertently in order to use the entire container I had purchased :) Warm, these muffins taste like a slightly sweeter, fruiter version of a bran muffin (no problem I my book!) But I went to have 2 for a quick breakfast on a busy morning, and WOW! Tastes light healthy banana bread with a strawberry kick- SO yummy! My boyfriend adores them as well, so I have a feeling that I'll def make these again!! I may try and experiment with adding some sort of whey powder or other protein source to these in the future (I'm training & like to keep a strong protein intake), but this recipe is perfect as is! Highly recommend!!!!

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Reviewer:

NobodysDaughter

Reviewed: Mar. 31, 2012

Yum, these are tasty! To make them more figure friendly & heart healthy I substituted in eggs beaters, canola oil, used only a half cup of agave instead of sugar, had fresh strawberries and blueberries in the frig so added a cup of each. As another review suggested, I added 1/4 teaspoon nutmeg as well. LOVE these muffins. Hubs had three for breakfast!

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Reviewer:

kristykk

Cooking Level: Intermediate

Home Town: Montross, Virginia, USA

Living In: Oakton, Virginia, USA

Reviewed: Mar. 23, 2012

WAS VERY DRY, even doing what other reviewers suggested. not a keeper for me.

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Reviewer:

nannaluvsgrands

Cooking Level: Intermediate

Home Town: Lagrange, Georgia, USA

Reviewed: Mar. 20, 2012

Tried this recipe in an effort to eat healthier. I substituted the brown sugar with agave nectar and used fresh strawberries instead. It was delicious! One thing, the strawberries made the muffin a little too soggy so will try dried fruit next time instead. Overall, very good!

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Reviewer:

franklinmomof3

Reviewed: Mar. 20, 2012

For whole wheat, they were pretty good. Obviously not as light as regular muffins; my family said they were good, but wanted my 'other ones' next time. Great if you're on a diet though.

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Reviewer:

Rebecca S.

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

This is a simple and delicious recipe just begging to be elaborated upon. I skipped the third banana in favor of about 1/4 cup plain Greek yogurt, minced fresh strawberries (instead of the frozen sliced), and added a couple tablespoons of ground flax seed for increased fiber, protein, and Omega-3s. I think next time I will reduce the sugar by just a bit, because they were definitely sweet enough and that is the only health improvement I can see to make on the recipe.

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Reviewer:

Swagz

Reviewed: Mar. 6, 2012

I've made these twice now. The first time, I followed the recipie, and they were good. This time, I changed it up, and they are SOOOO yummy!! I used 1 cup whole wheat flower, 1/2 cup white flour, and 1/2 cup oatmeal. I also used 1 cup of blueberries, in place of the strawberries. I chopped the blueberries up in the processor, which seemed to work out really well. (My kids do not like biting into big pieces of blueberries in muffins, so I've learned to chop them up).

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Reviewer:

BMGOLDMAN

Reviewed: Feb. 25, 2012

This recipe tastes too healthy for me...it wasn't sweet enough.

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Reviewer:

Harprit

Reviewed: Feb. 21, 2012

I followed the recipe exactly. The flavor of the muffin was ok but the sliced strawberries shrunk in the baking process and left my muffins with huge cavities.

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