These were fantastic, but I made some changes. I used Blue Bonnet Light vegetable spread instead of butter, used 1 1/4 cups bananas (because that's what I got from the three bananas I had), and used 1/3 cup all natural sour cream (because that's what I had left in the container). I also left out the walnuts (don't care for nuts in breads) and the topping. Since 1/4 tsp cinnamon didn't seem like it would be much flavor, I increased the cinnamon to 1 tsp and added 1/4 tsp freshly ground nutmeg. The way I made them, these are the best banana muffins I've ever tasted! It ended up making 16 muffins instead of 12 because I couldn't fit it all into 12 muffin cups. My version also has far fewer calories at about 130 per muffin (according to Livestrong.com's recipe builder).
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These were fantastic, but I made some changes. I used Blue Bonnet Light vegetable spread...