Reviewer:

Reviewed: Aug. 5, 2012

After reading other reviews I made the following changes. I substituted orange juice for the water and applesauce for the oil. Increased the bananas and fresh blueberries to 1 1/2 cups each, making sure both were very ripe. Added cinnamon, nutmeg, and salt. I also made it in a loaf pan and baked for 40 min. Just goes to show that not only can we bake with less sugar, but no sugar works too!

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Reviewer:

Lae

Reviewed: Feb. 12, 2012

I was not impresed with these at all. I used strawberry jam instead of a cup of banana (which didn't add anything to the flavor, just for the moisture) and Gluten free flour. For the second batch I added a few tablespoons of white sugar and that helped a lot. It might just be my flour that made it taste off. Usually I will substitute 1 for 1 and it tastes delicious. But this isn't a recipe I will try again. Oh, the first ones without sugar I drizzled honey on top, I wish I had added it into the batter!

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Reviewer:

lorelei_sis

Reviewed: Feb. 9, 2012

Used this recipe as a base for strawberry and apple muffins. I used 1 cup chunky unsweetened apple sauce and 1 & 1/2 cup not quite puréed strawberries. I also used fruit juice instead of water, to sweeten a little. I agree with others, it needs salt and spices. I used cinnamon in mine.

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Reviewer:

Crystal

Reviewed: Feb. 6, 2012

With a few alterations this was pretty damned good. Use really ripe bananas and increase to 1 1/4 cups mashed banana. Increase blueberries to 1 1/2 cups and always use fresh. Replace 1/2 cup flour with flax meal and half of the oil with unsweetened applesauce (keep some of the oil because fat helps control blood sugar spikes in reaction to the sugars in food). Adding spices like nutmeg, cinnamon, mace, allspice, ginger and clove are a really good idea to give it more flavor. You can also oompf up the health factor by including fiber and vanilla protein powder.

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Reviewer:

serenadelorenzo

Cooking Level: Expert

Home Town: Roseburg, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Dec. 8, 2011

these are very good for no sugar muffins. I wish I could find more recipes like this that don't just replace sugar with artificial sweeteners. My kids are not crazy about these but I am trying to wean them off the super sugary muffin mixes from a box. I added 2 tablespoons of honey and used the apple juice leftover from making applesauce for the water. Also my flour was white wheat mixture (1/2 & 1/2). Thank you for posting this. Post more like it!

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Reviewer:

Salvador Porter

Reviewed: Oct. 23, 2011

These muffins for me... need a little something else. I used frozen banana and blueberries, so I don't know if that was the difference or not but I miss either sugar or a pinch of salt.

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Reviewer:

Angela

Reviewed: Aug. 27, 2011

I made mine with half whole wheat flour, four small bananas and a pint of blueberries. This was delicious.

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Reviewer:

PANDAFLY99

Reviewed: Aug. 7, 2011

I used applesauce instead of oil like another reviewer suggested. The result looked like the pictures. It worked, but it is what it is, a sugarless muffin. Unlike the other reviewers I felt this could be tastier, but plan to eat with pb for extra taste. Its great to have such a healthy baked option. Will try again.

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Reviewer:

tash wood

Reviewed: Jun. 2, 2011

These were pretty good. My banana probably wasn't ripe enough and I added 1/2 c applesauce to make up for only one banana- so that could have been the problem. But, even after adding some almond extract, 1 T honey, and a packet of Stevia I thought these were pretty bland. I think it's a good base recipe, but I'm going to have to play around with it to see what it's missing. I'm hypoglycemic, so I'm used to cooking without sugar and I don't think that's the missing element.

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