Reviewed: Feb. 10, 2003

I tried this recipe as is and found it a tad too sweet, and a bit bland as far as flavour goes. It was very moist however so I tried again, using 3/4 cup of sugar instead. I also added 1/2 teaspoon of vanilla and a pinch of cinnamon. They came out perfect! Yummy:)

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291 users found this review helpful

Reviewer:

FLEUR-DE-LYS

Reviewed: Jul. 30, 2004

Excellent!!! Even my husband who is not a banana muffin eater love them!!!! I did shorten the cooking time to 25 minutes. One tip...Freeze old bananas. Just peel and put in a zip lock bag for future use. Thanks! Karen

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197 users found this review helpful

Reviewer:

KAREN

Reviewed: Oct. 2, 2001

Really delicious banana bread in muffin form. Just a tad too sweet--maybe I'll use less sugar next time--but very tasty. I'll probably make this more than once.

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114 users found this review helpful

Reviewer:

SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: May 14, 2002

This is an absolute delicious recipe. Very, very easy to make. I put a few nuts on top before baking for added presentation. I baked mines in a regular muffin pan (not the nonstick) and it only took 20 minutes. I will make this many more times! Thanks for such a great recipe!--sk

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63 users found this review helpful

Reviewer:

SUMMERK

Reviewed: Feb. 26, 2002

Great recipe. I cut down the sugar to 1/2 cup and they turned out perfectly. Better than banana bread.

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61 users found this review helpful

Reviewer:

TLYONS

Cooking Level: Intermediate

Reviewed: Dec. 10, 2002

These muffins were pretty good. Instead of adding 1 cup of sugar, I used 1/2 a cup and it was still good

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58 users found this review helpful

Reviewer:

SLANT82

Reviewed: Nov. 10, 2010

I used whole wheat flour, added a tsp. of baking powder and a tsp. vanilla, and cut the sugar in half. I substituted half homemade organic applesauce for half the oil. We don't like walnuts so I used pecans. I think because I used whole wheat flour it was a little dry, so I had to add a half cup of buttermilk. I got twelve big muffins out of this recipe. This was a quick and simple recipe, which I appreciated at five am this morning.

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46 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jan. 13, 2002

Very good recipe!! The only thing I did different was to bake at 325º for 30 minutes ~ perfect. Wonderful for breakfast!

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46 users found this review helpful

Reviewer:

ORF2B

Reviewed: Nov. 5, 2002

This recipe is very good and very easy to make. Instead of walnuts, I used mini chocolate chips and it turned out great. I used about 1 cup of chocolate chips. Thanks Sarah!

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40 users found this review helpful