Reviewed: May 14, 2012

As written the muffin did not have flavor and there were too many poppy seeds. With butter they are edible. They were moist, but just tasted like you forgot to add the sugar. I'm sure with applesauce instead of oil they would be sweeter, but you might even need more than that. 20 minutes slightly overcooked them in my oven, check them in 15.

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Reviewer:

Cyndi

Reviewed: Apr. 18, 2012

Love these! I add a little more honey, and a few chocolate chips for fun. I also use less poppy seeds. I add vanilla, cinnamon and nutmeg for a little more flavor. Everyone from my 5 year old daughter to my husband and parents, we all love these!

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Reviewer:

Janelle

Reviewed: Sep. 8, 2011

These turned out very bland and definitely not sweet enough, even with very ripe bananas. I tried to save the recipe by adding a sugar topping after they were baked: dip the muffins in 1/4 cup melted butter, then dip in 1/4 cup of sugar mixed with 1 tsp cinnamon. It helped add some sweetness but still not enough. I also tried putting half the poppy seeds as some people had recommended but I think the full amount would have been better.

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Reviewer:

joiselene

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Jul. 4, 2011

+ healthy. - not very sweet. David only ate one from the whole batch.

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Reviewer:

Daymon

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Reviewed: Jun. 19, 2011

I added 1/4 cup Splenda since reviews suggested that they could use a bit more sweetness. I also cut back on the poppy seeds. I would not make these again. Even for a healthy option I thought they were bland and dry.

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Reviewer:

Cherry

Reviewed: Jun. 8, 2011

This is a great recipe. Just add 1/2 of natural sugar and I usually substitute the wheat bran for Malt-o-meal.

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Reviewer:

epatty123

Reviewed: Mar. 13, 2011

The recipe, AS-IS, is very moist, but completely lacking in sweetness or flavor. You can do without one if you have the other... but to have neither? I'm a person who digs the healthy hearty muffins, but this was no good. I should have paid more attention - so many positive ratings were to MODIFIED recipes. We'll smear these in cream cheese and honey and eat the dozen, but I'll never make these AS-IS again.

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Reviewer:

moxie & mirth

Cooking Level: Intermediate

Reviewed: Feb. 21, 2011

I thought that the original recipe would be too heavy in texture, so I replaced wheat bran with white flour and wheat germ with ground flax. I also replaced milk with almond milk and half of honey with agave syrup. I didn't add as many poppy seeds because I just didn't have enough. The muffins were pretty big in size, moderately moist and mildly sweet. We will be making them again. Thanks!

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