The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jun. 25, 2008
These muffins are amazing! Even the pickiest children will enjoy them. Great for breakfast or as an afternoon snack! I like to sprinkle a little sugar over each muffin before baking. It gives the muffin a sweet "top."
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Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 13, 2008
My family loves these! I make them twice weekly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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Reviewed: Apr. 10, 2008
Very good muffins. I used whole wheat pastry flour and added a little cinnamon. They're super moist and taste great while feeling healthy. Thanks!
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Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 3, 2008
OMG! Yummy! I was a bit worried about the batter being a little too wet and thought that I SHOULD have lessened the honey - but these were great! Mine didn't poof over the edge of the cupcake top like most do but I can't wait to frost (yes they are already sweet) with Cream Cheese Frosting II. I talked my boyfriend into these instead of our usual chocolate cupcakes:-) Oh and don't taste the uncooked batter - It is SOOO good I ate about 4 muffins worth!
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Cooking Level: Expert

Home Town: Austin, Texas, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 2, 2008
I cooked these cupcakes with my 4 year old son - and we just loved it! Wonderful cupcakes! However, i thought that there is too much sugar in the recipe - so instead of 1/2 cup honey i just 1 tbs of honey and substituted the rest with milk.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 25, 2008
I followed this recipe to a T, and they were dry and lacked flavor. Won't make again. Sorry
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Cooking Level: Expert

Home Town: Farmingville, New York, USA
Living In: Geneseo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 24, 2008
This recipe was amazing. They came out nice and moist. I used a few variations. Instead of using all margarine, I used 1/4 cup canola oil & 1/4 cup margarine. I only used 1/4 cup of honey and added 1/2 teaspoon of vanilla. Also, in place of regualar oats, I used instand cinnamon oatmeal to subsidize some of the sweetness in place of the reduced amount of honey. My husband LOVED these!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 20, 2008
YUMMY IN MY TUMMY! I made this recipe yesterday and my husband and I really are really enjoying them. I will be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 19, 2008
I have tried varius recipes of banana muffins/bread before and this one too turned out equally great.i didnt have oats at hand but it idnt stop me from baking this delicious recipe.I substituted all purpose flour to wheat flour,reduced the sugar to alomst half the qty ,substituted butter with vegetable oil ..but still they were amazing.everyone liked it.definately a keeper! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 5, 2008
These were great. The only thing I changed was instead of 11/2 cups of all -purpose flour, I used 1 cup all-purpose and 1/2 cup of whole wheat flour. And I used ripe bananas and I figured that would add enough "sweetness" so I omitted the honey. But then used brown sugar instead of the called 1/2 cup white sugar. It actually turned out like cupcakes, very moist and fluffy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 11, 2008
Delicious and quite easy! Love that they contain so much fruit! The kids thought they were awesome!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Oct. 4, 2007
very tasty (eating it right now), the top didn't get as crunchy as i like though. i used 3/4 the called amount of sugar - half brown and half white, and also added in some cinnamon
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Cooking Level: Intermediate

Living In: Berkeley, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Sep. 24, 2007
Excellent!! Thank you so much for sharing! I followed the recipe exactly. The muffins/cupcakes came out perfectly!
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Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 28, 2007
Loved these muffins (definitely not a cupcake). I cut down on some of the honey (1/2 cup) and sugar, adding some Splenda brown sugar too, and they had just the right amount of sweetness. The oats add a nice texture and I sprinkled walnut pieces on top of some. These make are a great breakfast or snack!
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Living In: Trumbull, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Aug. 8, 2007
Very moist, used Splenda, sugar free maple brown sugar instant oatmeal, and sugar free honey, but they tasted great. Definitely a muffin not a cupcake, but whaddya expect??? Will keep.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 18, 2007
Very moist. The oats add a nice texture. Overall very banana-licious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: May 1, 2007
I didn't change a thing about this recipe, except to make them mini muffins, and these were excellent! I'm always looking for something nutritious and quick that my 2 year old will eat because he is a picky eater. He had no problem gobbling up a couple of these. Very tasty and moist, yummy!
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Cooking Level: Intermediate

Home Town: Bakersfield, California, USA
Living In: Ramstein, Rheinland-Pfalz, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 7, 2007
Awesome, although I did make some substitutions to suit my family. I added Fiber One instead of oatmeal to increase the fiber; brown sugar instead of white; applesauce instead of butter (milk allergies); and 1 cup wheat flour with 1/2 cup white. Turned out like banana nut bread, without the nuts (nut allergies, as well).
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 2, 2007
Very tasty, and I agree with cookinchris that they are more muffin than cupcake, especially since I subbed WW flour for 1/2 cup of the flour, and brown sugar for white. Great recipe for those too-ripe bananas!
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Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA
Living In: Oklahoma City, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 21, 2007
These were excellent. I used whole wheat flour and added a couple of tablespoons of ground flax, as well I added 1 tsp of cinnamon. I was worried they would be too sweet with the honey, but they weren't. These baked up golden and beautiful. I baked these as well as an banana oatmeal muffin recipe on this site that had 147 votes for 5 stars and this recipe is far tastier. This is a keeper!
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Cooking Level: Expert

Home Town: Kingston, Ontario, Canada
Living In: Winnipeg, Manitoba, Canada

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