recipe reviews for:

Oh My Gosh Muffins

“These muffins are delicious -- they are my uncle's recipe. Since I was born until I was ten or eleven I would have one of these muffins with breakfast every morning. They have just the perfect amount of everything, light and sweet. Then I learned to bake them myself and have been ever since. It's also a good way to use up bananas that are somewhat past their best days.”

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Reviewed: Jan. 3, 2008

These are so easy to make and turned out really well. I used natural yoghurt instead of sour cream and added chopped nuts. I will definitely make these again.

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ambibamma

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Reviewed: Dec. 2, 2007

Very good but a tad too sweet for my taste. If I make these again, I'll use a lot less sugar. Other than that, the muffins turned out very moist with a nice light banana-y flavor.

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CNLMOORE

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Palos Park, Illinois, USA

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Reviewed: Sep. 26, 2007

Made this with my 4 year old daughter the other night. They were so delicious. Also, sent some to my husband's work and they were gobbled up. Thanks.

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kateh

Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 14, 2007

Really good, my favorite banana muffin yet. I made exactly as written except doubled it and will freeze half.

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Linda

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Reviewed: Sep. 7, 2007

The first time, I followed the recipe exactly. Very light. Nice yellow color. The second time, I reduced the sugar to 1/2 cup for more banana flavor. (I don't like it too sweet.) Next time, I'll try 3/4 cup sugar, and increase the banana slightly, perhaps to 1 1/2 cups.

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MaryLiz S.

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Reviewed: Jul. 29, 2007

Everyone who tasted these muffins absolutely loved them!

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Laura

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Reviewed: Jun. 20, 2007

Very tasty! And the kids love them too. I'd like a little more banana flavor and I use mini chocolate chips instead to spread the chocolate flavor.

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abagwell

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Reviewed: May 15, 2007

These are great muffins. My toddlers adore them; we make them once a week. I was never a fan of banana muffins before, but this has a nice, mild banana flavor. I changed the recipe as follows: I use half whole wheat flour, add about a cup of chopped walnuts, and use only half a cup of mini chocolate chips. It's much lighter with mini chips, and I can make lots more batches out of one bag this way. These muffins are a staple in our house.

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Coldstream

Cooking Level: Expert

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Reviewed: May 8, 2007

Good recipe. I followed the recipe almost exactly the way it was stated however, I did take the advice of the previous reviews and only added 1 cup of sugar. Also, I used 2 large sized, ripe bananas. The muffins turned out great!

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KAR122

Cooking Level: Expert

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Reviewed: Apr. 3, 2007

Very moist and tasty! Like some other reviewers suggested, I cut the sugar by about half a cup, and I didn't bother measuring the bananas... just used whatever I had. They turned out delicious! I will definately make them again!

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BJREEVE

Cooking Level: Intermediate

Home Town: Lantzville, British Columbia, Canada

Living In: Nanaimo, British Columbia, Canada

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Reviewed: Mar. 16, 2007

This was a good recipe and my family enjoyed them, but they didn't really stand out as anything special. Still on the search for the perfect banana choco-chip muffin recipe.

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 2, 2007

Reduce sugar to 1 cup.

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TheCircle

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Reviewed: Feb. 21, 2007

These muffins are FANTASTIC tasting. I reduced the sugar to one cup and substituted half of the all-purpose with whole wheat flour, and the muffins still turned out beautifully - not too sweet and not too dense. I am planning on following some more reviewer suggestions (applesauce for butter, more bananas) for my next batch. These tasty things don't last long!

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Gureko

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Reviewed: Jan. 14, 2007

Very lovely. The recipe was simple, easy to follow. The result was very nice. I also added chunks of chocolate and it was great.

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gopie

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Reviewed: Dec. 30, 2006

Very good! I used 3 bananas, but otherwise, followed the recipe. They were a hit with the kids!

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Beth

Cooking Level: Expert

Home Town: Murfreesboro, Tennessee, USA

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Reviewed: Nov. 26, 2006

I liked these, but the idea of putting more banana in them sounds like a good one. They were a little dry, but we ate them hot out of the oven and put a little butter on them. Yum!

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Debbie Spurlock

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Reviewed: Nov. 23, 2006

These are the best banana muffins I have ever had. Definitly a keeper! Hint: I substituted 1/2 cup brown sugar for part of the sugar.

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kristine

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Reviewed: Nov. 12, 2006

Wow, these are amazing! I could have easily eaten all of them in one sitting but I do try to restrain myself! The sour cream makes the difference because they're moist and a little dense but not heavy. I used 3 bananas and could easily taste them. Thanks for sharing this awesome recipe!

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