Reviewed: Nov. 13, 2009

These are great. Even my teenage boys liked them. I used whole wheat flour instead of pastry flour an left out the sugar. They were still sweet enough. Will make again.

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lauram

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Reviewed: Nov. 12, 2009

SO glad to find a healthy banana muffin recipe... and YUM… totally stuck to the muffin papers, but so delicious… I used oat/rye flakes in lieu of oat bran… shoulda added ground up flax seed, but didn’t remember to. Added some brown sugar and instead of raisins added cranberry/apple/carrot chutney. Used all yogurt instead of sour cream, made applesauce from scratch and one egg instead of egg whites. Came out fantastic! Might make a great bread... and would totally eliminate the sticky paper situation! I added a cream cheese icing (not healthy!) since they're a b day treat at my daughter's school... and sprinkles, of course... she's 3! :)

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spaceflower

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Sep. 21, 2009

Unfortunately, mine turned out really undercooked and gummy. I used unbleached flour because I didn't have whole wheat, maybe that was the reason...? The outsides were cooked, and that tasted good - great if you're looking for a muffin that's not too sweet and healthy. Not sure if I would attempt this recipe again, knowing how there are other great banana muffins out there.

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Mmmmm...food!

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 7, 2009

These are wonderful for someone wanting to have a healthy carbohydrate snack. (like me today!) Unlike other healthy muffins, these are not dense and too chewy but light and satisfying. I would recommend not using paper liners so that they do not stick to the paper. A good wheat flour adds flavor. I omitted the raisins and nuts for my preference and enjoyed my snack!

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hglenn

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Reviewed: Apr. 24, 2009

I would not recommend these. Mine have barely any flavor. I substituted white flour for the wheat, but I don't know how much of a difference it could have made.

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bakerschmaker23

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Reviewed: Mar. 31, 2009

These were quite good. I added about 1/4 cup of ground flaxseed. Kids loved them.

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TARIYORK

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Reviewed: Mar. 26, 2009

They were gummy. I wondered about adding canola oil or something to correct the texture. Also, I had to guess about the amount of bananas to add. "3 small bananas" is not a helpful instruction. That might have been part of the problem? So I was disappointed after the rave reviews.

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CaroleK.

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Reviewed: Mar. 13, 2009

This is the perfect morning breakfast for us! I used all whole wheat flour rather than the pastry flour, added just a touch of almond flavoring along with the vanilla, used organic apricot applesauce; otherwise, I followed the directions. My bananas measured out to be 1 1/4 c, and it made 13 muffins--perfect for Friday the Thirteenth! I will definitely make these again!

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Marianne

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

With changes I noted.

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casey

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Reviewed: Dec. 10, 2008

So good! Sweet enough to be a cupcake- maybe a little cream cheese frosting on top...I made this basically following the recipe- although I didn't have pastry flour so used regular whole wheat for all. The muffins were incredible! I ate two right out of the oven, and I'll be back for more pretty soon! The only mistake I made was using the paper liners and not spraying them with non-stick spray first- I lost a good part of the muffin because they really stuck to the paper. Otherwise, they were just fantastic.

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Blushingbunny

Cooking Level: Intermediate

Home Town: Dexter, Maine, USA

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Reviewed: Nov. 6, 2008

These were great! I was a little worried by how thick the dough was and the way they looked when they came out of the oven (a bit like a batch of attempted fat free cookies). But they were delicious!

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mckaty

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Reviewed: Oct. 26, 2008

I used the Sneaky Chef's Flour Mix in place of the whole wheat flours, blueberries instead of raisins, all yogurt instead of sour cream, and 2 lg bananas instead of 3 small. Also omitted the pecans so my toddler could eat them. These were very good, but in the future I'll add more bananas to really get that flavor to come out. Also realized, after baking them, that I'd forgotten to add the vanilla, so I'll add that next time :)

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SMB41

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Reviewed: Jun. 28, 2008

Wow this was great! I used 2 large bananas instead of 3 small ones and used walnuts instead of pecans. Used honey instead of sugar...and also added 1/4 cup extra applesauce because I discovered my sour cream was two weeks past the expiration date. The recipe made nine large muffins and they were all gone by the end of the day. Delicious! 5 stars.

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400luv

Cooking Level: Intermediate

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Reviewed: May 21, 2008

overall very healthy, and nutritous...but lack the sweetness I was looking for. Will probably make again, but adding more SWEETNESS.

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mrsmaggiek

Cooking Level: Expert

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Reviewed: Apr. 28, 2008

Yum! Delish! Like another reviewer, I have been on Weight Watchers for a while and look for new healthy recipes. . . LOVE these! Of course then I ate 2 of them :) But they were just so moist. I used all wheat flour as I didn't have the pastry flour. I also used a brown sugar splenda blend that I just picked up instead of the white sugar. Of course I could have trimmed a bit of fat and calories if I omitted the pecans but they added such a nice flavor to the banana. Thanks for sharing!! Will make these again.

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happy giraffe

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Reviewed: Apr. 19, 2008

I'm always looking for a healthier version of muffin and this one fit that bill. The flavor was good, and the calorie to size ratio was excellent (no skimpy little muffin here!). I think the one detraction for me was the density of the muffin - with the whole wheat flour and the oat bran the muffins were pretty heavy and dense. I'll definitely make these again and see if I can find a way to make them a bit lighter.

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accidental cook

Cooking Level: Intermediate

Home Town: Juneau, Alaska, USA

Living In: Sunnyside, Washington, USA

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Reviewed: Mar. 21, 2008

These muffins are awesome! I didn't have white sugar so I used the same amount of light brown sugar and they turned out great. I was surprised that the banana and maple tastes weren't nearly as strong as I expected (in a good way). They have a really nice flavor and texture without anything being overpowering. I am going to try them with dried cranberries instead of raisins (or maybe in addition to) next time.

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JFICKES

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Reviewed: Jan. 16, 2008

I was SOOOO happy with this recipe! I am on Weight Watchers and have figured out that as I prepared them, the muffins are about 2 points each. I used regular whole wheat flour, not pastry flour. I also omitted raisins and did use pecans, but I mixed them in rather than sprinkling them on top. I also used wheat bran instead of oat bran.

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Mrs.Syntax

Cooking Level: Intermediate

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Reviewed: Nov. 3, 2007

I made these today using Dannon nonfat raspberry yogurt and regular wheat flour since I didn't have the pastry wheat flour. Also, I added 1/2 tsp. almond extract to give it extra flavor. It was a quick recipe to make, and they turned out very well. I will definitely make them again!

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KIWIK77

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Reviewed: Oct. 25, 2007

I thought these were just ok, however I probably can't completely rate it fair since I made some minor changes to the original. I used 1 cup ww flour, 1/4 buckwheat flour, and I cup whole oats in place of the other flours it called for because I did not have them on hand. Next time I might use a little less baking powder because they sort of had a metallic taste to me. Suprisingly, I also felt like they needed a little more sugar even though they had raisins and maple syrup for added sweetness. I'll probably try these again following the recipe exactly and see if it makes a difference.

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Kendra

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Whole Grain Banana Muffins

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