Reviewed: Feb. 5, 2012

I used regular whole wheat flour instead of whole wheat pastry flour. Indo not recommend this. The muffins were thick, heavy and kind of like a rubber ball.

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Reviewer:

jknaus

Reviewed: Oct. 26, 2011

Sorry, I did not care for these. I came back and read the reviews and the last few seemed good, but i thought they were gooey and heavy. I think they needed some coconut milk (or Soy Milk) maybe 1/2 cup. Also, the flour, salt, baking powder should be mixed separate, then folded at the end? The concept is good.... bananas with Blueberries, unfortunately, i think this is one of the reasons people stay away from Vegan recipes!

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Reviewer:

Sandy

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Reviewed: Apr. 21, 2011

The batter was extremely dry and heavy! They came out very chewy and uncooked looking..not good. You will need to add either 1/2 cup of milk or juice to offset the dryness and maybe 1 tsp of baking powder instead of 1/2 tsp for them to fluff up.

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Reviewer:

momof2wins

Reviewed: Jul. 8, 2009

I don't use egg replacer, so I used two large eggs. I made no other changes. My kids liked these okay, but didn't flip for them like they did the Health Nut Blueberry Muffins.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 21, 2009

My stepdaughter is vegan and I made these muffins for her and her husband. It was a real hit.

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Reviewer:

Lenore

Reviewed: Dec. 5, 2008

This recipe was way too dry. I added a couple tablespoons of water and 1/8 c. vegetable oil to make it pourable into the tin. I also added baking soda to make them rise a little more.

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Reviewer:

Win

Cooking Level: Beginning

Home Town: Vail, Colorado, USA

Living In: Boulder, Colorado, USA

Reviewed: Jul. 3, 2008

i made the batter to the instructions (except i used brown sugar instead of white) it was way too dry and was only going to fill 3 of my large muffin cups. so, with a batch of batter made, i added all the ingredients all over again (except the sugar) making a double batch. i added about half a cup of soy milk to combat the dryness. i baked it in a loaf tin for about 30 mins, it turned out delish, and still very sweet with only half the amount of sugar.

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Reviewer:

bellatomato

Cooking Level: Professional

Reviewed: Jan. 8, 2008

This worked out really well! I can't give 5 stars because I tweaked the recipe so I don't know what the original is like *exactly* but what I made was fine. Instead of the egg replacer I just used flax, water and a little oil, I used 3 bananas, some walnuts instead of blueberries, and added another 1/2 tsp baking powder along with the last scrape of applesauce I had leftover. I turned it into a loaf instead of muffins, but I was using a new silicone loaf pan (which I don't think I like) and it wasn't actually as done as I thought it was. But still tastes great! This is exactly what I wanted to find, I have been craving some banana-y bread.

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Reviewer:

roxanapeace

Cooking Level: Beginning

Home Town: Baker, California, USA

Living In: Spokane, Washington, USA

Reviewed: Jan. 3, 2008

batter is WAY too dry-- had to add 1/2c applesauce to even make it 'stick' incredible heavy & sticky--.. also took 30 min to bake & still never got 'golden brown' I think oil & water is missing from this recipe...

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