Okay, after seeing this recommended & so many good reviews, I went for it - with changes - mostly because I've been doing this cooking thing for a while. :/ :) I had three large bananas so reduced the sugar to 2/3c. I subbed 1/2c whole wheat flour for white, & added a little vanilla. Melting the butter just didn't make sense to this girl so I just used softened & only 1/4c considering the banana size (ya know how you can sub banana for some fat in recipes). The batter is pretty thin anyway so - yikes! :D That crumb topping was nearly all sugar so I went with one I know is good - 1/3c brown sugar, 1/3c flour & 2T (I went low, 3-4 should be right. There were dry spots) butter. I did add the 1/8t cinnamon - out of guilt. ;D Yeah, yeah, lots of small changes; but I still think my review has validity. :o :D Usually, I don't pay attention to prep time; but I did this time & it was 25 minutes before they were in the oven, fyi. That's fine. It just seemed low so I wanted to prove myself right. ;D Wink. This made twelve goodsize muffins, done in 25. While they didn't taste greasy, the bottoms of the liners were quite wet. I'd say a better than average banana muffin, but probably a one time visitor.
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Okay, after seeing this recommended & so many good reviews, I went for it - with changes -...