Reviewed: May 27, 2012

Our family loves these muffins. They are a great breakfast warmed and with a little peanut butter. They also are sweet enough that they make a tasty and healthy snack.

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Reviewer:

ekb

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: May 21, 2012

We really liked these. They are very moist.

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Reviewer:

ltlwred1968

Reviewed: May 12, 2012

Good muffins. Moist and a bit heavy but great with morning coffee.

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wjb7

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Reviewed: Apr. 25, 2012

I thought these were really good! I followed the recipe exactly, and wouldn't change anything in the future. Someone had said that they don't rise, but that wasn't the case for me... just for the record. :)

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Reviewer:

Marbear

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Boston, Massachusetts, USA

Reviewed: Apr. 25, 2012

I made some changes which significantly improved the nutritional values of this recipe, and it turned out great! I used sugar twin brown sugar instead of regular, whole wheat flour instead of all-purpose, only a tiny dash of salt, 3/4th cup of oats instead of a whole cup, used 1/4th cup of dark chocolate chips, and added 1/4th cup of crushed all bran buds. NUTRITIONAL INFO for a 14 muffin yield: 98.9 calories, 111.8 mg sodium, 17 carbs, 2.9g fibre, 6g sugar, 3.2g protein, 1.8g fat, 15mg cholesterol, 20mg potassium.

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Reviewer:

k_cooking

Reviewed: Apr. 22, 2012

Excellent recipe! The only thing I altered was the amount of salt (I used less). One friend who ate one said, "Wow!" immediately. I will definitely use this recipe again and again!

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Reviewer:

WNCmom06

Reviewed: Apr. 7, 2012

Delicious, they were very moist and pretty sweet. I used half white and half whole wheat flour. I used half yogurt and half oil instead of using applesauce as I was out of applesauce and only had a bit of yogurt. I think next time I will only use yogurt (I find that makes baking more moist then applesauce) and maybe try 1/2 cup of brown sugar to make them a bit healthier.

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Reviewer:

michelleallain

Reviewed: Apr. 1, 2012

Excellent

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Reviewer:

TexasTurbo

Cooking Level: Intermediate

Home Town: Vidor, Texas, USA

Reviewed: Mar. 26, 2012

It used wholewheat flour and put more bananas than this recipe called for (used 3 VERY ripe bananas), and put less sugar. Came out more cakey (because of extra bananas), but still delicious. Omitted walnuts since I was in rush to make these, next time I will add walnuts or pecans (easier to crush). Nice basic muffin. Will make them again.

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