Reviewed: Apr. 24, 2012

I love peanut butter and I love banana. It was a brilliant idea to make muffin out of them! I was contemplating what I should make with my two large, almost-ready-to-be-tossed bananas and I'm glad to pick this one. I wanted something other than regular banana bread, and this fits the bill! Because I didn't have enough banna for 1 cup I just halved the recipe (6 muffins) and used more than 1/2 C of banana and like a 1T more peanut butter (always use natural), and of course, less sugar. Oh, and omitted the dates and I'm sure I didn't miss out a lot. :) Very delicious muffins (they are dense) and I will for sure make them again. I can't believe it's got no oil or butter! Next time I will try adding oats.

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Reviewer:

kns215

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

Reviewed: Apr. 3, 2012

WOW...we LOVED these muffins! They are hearty and dense with FANTASTIC peanut butter flavour (if you don't like PB, you won't enjoy these!). I used all natural crunchy PB, therefore left out the walnuts (which I likely wouldn't add anyway as my kids wouldn't eat them with walnuts)! I scaled back the sugar to 1/2 cup as others noted and I left out the dates as they really seemed out of place to me. Threw in a small handful of mini chocolate chips and mixed all ingredients together instead of reserving a cup and doing the topping step (was short on time!). A definite repeat, thank you :)

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Reviewer:

ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: Mar. 7, 2012

I absolutely LOVED these, perfect for breakfast w/ my Cafe con Leche.......YUUUUMMMMMM

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Reviewer:

Areliz78pr

Reviewed: Jan. 27, 2012

Pretty good, but a different texture than expected. I might leave out the dates next time - I like dates, but they seemed out of place here. Had to bake for longer than the recipe recommended, using a nonstick pan and paper muffin tin liners.

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Reviewer:

BulkyMonster

Reviewed: Sep. 3, 2011

These were exceptionally sweet! I loved the peanut butter, but I may omit the dates next time. I did what other posters had said and scaled back the sugar to 1/2 cup as well.

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Reviewer:

PINKFIREBALL21

Cooking Level: Intermediate

Reviewed: Sep. 1, 2011

I am not usually a fan of brand sponsored recipes, but this one is delicious! It is dense, but that is how I like it! The crumble on top really makes this muffin excellent.

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Reviewer:

Rebecca

Reviewed: Sep. 1, 2011

Love Love Love these!!! Used Splenda instead of sugar and used coconut instead of nuts because I was out of walnuts. Only problem with these is that I'll end up eating the whole batch very very quickly!! :)

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Reviewer:

L.Daggett

Reviewed: Aug. 30, 2011

OMG! The absolutely best muffins I've ever had (and I've been making muffins weekly for over a year now). Don't expect some light and fluffy bakery style muffin. These are dense and velvety. If you don't LOVE peanut butter - don't bother. Oh, I did make the following substitutions: whole wheat instead of APF, brown sugar and only 1/2 cup, and natural peanut butter.

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Reviewer:

omegaprix

Reviewed: Aug. 4, 2011

I usually steer away from the commercial brand recipes but I gave these a try and they were delicious! Very moist and sweet. For those with less of a sweet tooth you could definitely reduce the sugar.

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