Reviewed: Nov. 17, 2009

I don't usually review recipes that I've altered but this one came out so delicious despite my many changes that I just had to share how forgiving it is. I used EVOO instead of butter/margarine, 4 tbs. of egg whites in place of the eggs, 1/2 cup of honey instead of 3/4 cup, added a bit of applesauce to the banana mixture to make it a full cup, switched the flour mixture to 1 cup whole wheat, 1/2 cup all-purpose, and sprinkled cinnamon on top before baking. The result? The absolute best muffins I've ever tasted, let alone made. AND HEALTHY! This one's going straight to the front of my recipe box. YUM!

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JEN5502

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Reviewed: Nov. 10, 2009

These are fantastic!!! It's nothing to do with cupcakes, these are just muffins, really great muffins. After I started making this recipe I noticed I only had around 1/2 cup of quick oatmeal so I also added 1/2 cup of baby oatmeal. I reduced the amount of honey to 1/2 cup and it was just perfect. This is a really nice recipe, kids loved it! Thanks Louise!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

Well these actually all got eaten before I got a chance to take a pic of them so maybe next time, but they were so good! Nice and light, but hearty at the same time. I added about 1 Tbsp. flaxseed and only about ½ cup of honey. The sweetness was just right this way.

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Kathleen

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

First off, these are more like a muffin than a cupcake but thats no biggie to me! I used fresh ground whole wheat flour and oats. They were wonderful and moist! I used about 1 1/2 cups bananas that i needed to use up and only 1/2 cup of honey and they were PLENTY sweet (and i have a huge sweet tooth). I will be making these again and will try with less sugar next time. Thanks!!

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LKWEHRUNG922

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Reviewed: May 12, 2009

yummy.. I also added ground flax and cinnamon like others had. I made these mini muffins so i only cooked them 13 min. My 2 boys pretty much ate the whole batch on the first day.

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kelli liz

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Reviewed: May 3, 2009

With "jlandhen" modifications this recipe is absolutely phenomenal! I made slight adjustments to "jlandhen"s already modified version... first I only used half a cup of honey, 3 ripe bananas (a little more than a cup), and probably close to half a cup of finely ground flaxseeds. So delicious and healthy!

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StukeCook

Cooking Level: Beginning

Home Town: Nevada City, California, USA

Living In: Portland, Oregon, USA

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Reviewed: Apr. 27, 2009

In my opinion the honey is what makes this recipe so awesome. Like others, I used whole wheat flour and brown sugar instead. I also used 2 egg whites instead of one egg. The muffins/cupcakes came out great!

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Katie&Peter

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Reviewed: Mar. 18, 2009

Very good recipe and also very easy. I had everything I needed right in the pantry and fridge. I substituted flour with whole wheat and also brown sugar instead of white. I also added a 1/2 tsp. of cinnamon and 2 Tlbs. coconut just for fun.

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Debi

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Reviewed: Feb. 8, 2009

These are very moist and delicious! I've been making banana bread for years and I never would have thought of using oats or honey, but both added fabulous flavor and texture. I think next time though I will cut back slightly on the honey, they were quite sweet! I used whole wheat flour and added 1 tsp cinnamon. On top I sprinkled a crumb topping (the "Crumb Topping For Pies" recipe from this site) and it was a great finishing touch!

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Feb. 6, 2009

Yum! These were a great way to use smushy bananas! I made a few changes... used 2 packs of maple/brown sugar flavored instant oatmeal instead of regular oatmeal. Since the packets were sweetened, I skipped the 3/4 cup honey alltogether & dropped down the salt to only 1/2 tsp.I added a bit of extra banana to make up for loss of moisture by skipping honey.Also added 1 tsp vanilla. Even my 4 yr old who "hates" bananas gobbled these up!

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JessiGuest

Cooking Level: Intermediate

Home Town: Long Beach, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Feb. 3, 2009

These are good as is. I did try cinnamon with half and it is also a nice added flavor.

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Julia

Cooking Level: Intermediate

Home Town: Hamilton, Montana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 27, 2009

Not the best - very strong honey taste. I found them a little bland and not very tasty!

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findjayna

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Reviewed: Jan. 16, 2009

These muffins are very good and very versatile. Made as is, they turn out very rich-tasting. Sometimes I add a few more things, like wheat germ or flaxseed, or finely grated carrots or raisins. Sometimes I mix white and brown sugars or just one or the other. They take a little more cooking time for me than noted. We really like these!

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Marianne

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

these are really great. Yes, more of a muffin than a cupcake, but really good. My kids and my guests loved them! I followed the recipe exactly.

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laurajfrog

Cooking Level: Intermediate

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Reviewed: Dec. 1, 2008

These were super! I made 2 small changes: instead of 1/2C sugar & 3/4C honey, I put in 1C brown sugar. I also didn't have quite enough banana, so I used what I had & added applesauce to make 1Cup. Even my picky two year old loves them. Will definitely make them again.

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dpapelow

Cooking Level: Expert

Home Town: Providence, Rhode Island, USA

Living In: Lakewood, New Jersey, USA

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Reviewed: Nov. 17, 2008

These are very moist and tasty!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Nov. 9, 2008

these were delicious and easy to make! as others have said, this recipe is more like a muffin than a cupcake! very yummy...

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justina

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 29, 2008

Delicious. Used whole wheat flour as other reviewers suggested.

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Candace

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Reviewed: Oct. 5, 2008

I ground the oatmeal in the blender to a finer consistancy and added vanilla. To make it a little prettier, I sprinkled cinnamon/sugar on the top and swirled it with a knife. This turned out really well. It made one large loaf for them and one smaller one for the kids to share at snack time.

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