This recipe has become the base recipe for the majority of my breakfast breads. It is SO moist, just the right sweetness and and fairly healthy as well. It has very little sugar and butter compared to many breakfast breads and a high ratio of bananas, so it is much better for you than some recipes which say they are bread, but should actually be called cake! My husband is crazy for these muffins and before these he was completely indifferent or even anit-muffin! They also go over beautifully every time I take them to anyone's house. I will occasionally make this recipe in a bread pan, so that it is like banana bread instead of a muffin, which is even more moist. Also, this recipe lends itself well to alteration. The recipe as it stands is fantastic. However, you can easily alter it with great results. I occasionally grate apples in place of one or two bananas if I don't have them. I also have replaced the flour with white whole wheat flour for a more healthy muffin. Vanilla and cinnamon give the batter a nice kick if you want it, and oil works fine instead of butter in the batter, for a more cost friendly muffin. However you choose to make these, they are sure to be a hit!
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This recipe has become the base recipe for the majority of my breakfast breads. It is SO...