Reviewed: Apr. 19, 2008

this was a great alternative to banana bread,I added more nuts ( 2 handfuls extra, and an extra banana) they turned out awesome and my boyfriend loved them so much they are almost gone already!

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rennae

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Reviewed: Apr. 19, 2008

Great recipe! I baked my muffins at 350 for 25 minutes. I put my bananas in a food processer so they would be smooth in the recipe. I added a teaspoon of cinnamon and a teaspoon of vanilla to the mix. Also, I added 2 teaspoons of flaxseed to the mix.

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peacejones

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Apr. 17, 2008

I made this recipe just as the instructions said. I added a bit of coconut and a 1/4 tsp of rum extract (figured if I'm going to add the coconut it needed the rum extract! lol) They were not too sweet at all as previous reviewers said but I guess it all depends on personal taste. I brought them to work and the girls loved them.

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reen71b

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Port Charlotte, Florida, USA

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Reviewed: Apr. 10, 2008

I had the chance to make these muffins this morning,and can not say enough about them! They have the texture of banana bread but in portable form! I used wheat germ instead of chopped walnuts(i use wheat germ in all my recipes that call for nuts). I began to question the results though, in the beginning, because the batter was so stiff...but all ended well:) Thanks for another great recipe!!!

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STORMEENYTE

Cooking Level: Expert

Home Town: Huron, Ohio, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 9, 2008

This recipe turned out very well! I made some of the changes recommended by other reviewers: I decreased the sugar to about 3/4 cup and added some cinnamon & vanilla. However, I didn't think it was quite sweet enough this way, so next time I will probably use the amount of sugar as written. Thanks for the recipe!

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Lindsay E.

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2008

near-perfect recipe! I cut the sugar in half, as suggested by other reviewers. Glad I did, too, because any more and they would have been too sweet. I used 1/4 c olive oil and 2 tbsp lighter bake instead of the full amount of oil that the recipe called for. I baked at slightly lower temp, 330F, and they were done in about 25 mins (probably b/c I have a fan oven). All in all a great recipe and I'll definitely make again!!!!

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Diana Moutsopoulos

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Mar. 28, 2008

I think that this recipes is not good. I followed all the instructions and the muffins tasted ugly.sorry!

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cindy29

Cooking Level: Intermediate

Living In: Hebbronville, Texas, USA

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Reviewed: Mar. 22, 2008

My daughter (14) made this recipe and it was very easy and quite tasty! She had enough for 12 muffins and a small loaf of bread using the 12 serving suggestion.

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DeDe

Home Town: Sulphur, Louisiana, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Mar. 15, 2008

This is a very simple, very good recipe. I used two cups of whole wheat flour instead of all purpose, added one teaspoon of vanilla extract, omitted the nuts and cut the sugar to 1/2 cup instead of 1 cup (the sweetness for me was perfect, a full cup would have been too much). Also, 350 degrees as recommended, at about 23 minutes, turned out just perfect. It rose very well and was light and delicious. Thank you!

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M. Green

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Reviewed: Mar. 7, 2008

These are the best banana muffins I have ever tasted. I am not much of a baker, but I followed the recipe and they came out perfect. They were so easy to make. Everyone I gave them to loved them. PERFECT!

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jeannine

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Reviewed: Mar. 2, 2008

These are sweet- I cut the sugar to 3/4 cups and decreased baking temp. (as others have suggested) to 335. Perfect.

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LAURENMCS

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Reviewed: Feb. 27, 2008

I have been making these muffins every day for the past 2 weeks since my kids are eating them up as fast as I can make them. I did sneak in about 1/8 cup of oat bran for more fiber and I added 1/2 tsp. of baking powder making them even fluffier. Recently I have added 1/3-1/2 cup cooked quinoa to add protein too.

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TURNER3

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 4, 2008

This was very good, I made a lot more dough than I thought I was going to make. I did half brown sugar and half whole wheat flour. Thanks for the Recipe

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kelster81

Cooking Level: Intermediate

Home Town: Kihei, Hawaii, USA

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Reviewed: Jan. 31, 2008

I have made this recipe four times now and my whole family just loves it! They keep bringing me more bananas so i can make them more muffins! Great recipe!!

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Celeste

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Reviewed: Jan. 20, 2008

These come out perfect every time, and I look forward to making them whenever the bananas get ripe.

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Lucidmike78

Cooking Level: Intermediate

Home Town: Torrance, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 10, 2008

They were yummy and easy and I didn't think they were too sweet at all.. They got a little dark at 350 for 30mins, so maybe next time I'll bake them for 25mins at 350 or do as previous suggested and only do 325 for only 30mins. Otherwise, they are awesome.. and this was my 1st time making banana nut muffins from scratch!

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kj421

Cooking Level: Expert

Home Town: Port Hueneme, California, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 6, 2008

These turned out terrific! My 2 year old son loves them. I freeze them individually and take them out the night before we have them for breakfast. When they thaw, they taste just baked! I would recommend!

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ELMORONEY

Cooking Level: Intermediate

Living In: Lexington, South Carolina, USA

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Reviewed: Dec. 27, 2007

Really really good! I added a little bit more walnuts but other than that I followed this recipe exactly. The muffins turned out moist and delicious.

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Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Dec. 26, 2007

Sorry, wouldn't recommend this recipe.

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whatscookingoodlookin

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Reviewed: Dec. 17, 2007

Excellent and a big hit with everyone who tried! Minor tweek - I used 3/4 cup brown sugar instead of 1 cup white sugar and they were excellent. Nice and moist and full of flavour.

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rendee

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Sarah's Banana Bread Muffins

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