Reviewed: Aug. 28, 2008

These are really tasty. They are quite flavorful with the bananas, blueberries, and cinnamon. My only complaint is they were a bit on the dry/dense side, but hey, they are healthy muffins, what do you expect? I added more blueberries than called for, maybe 1/2 cup more.

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Reviewer:

acyland

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Aug. 20, 2008

I found this recipe to be average. It was healthy, which was nice, but I found it kind of bland. It also wasn't very moist. I had to use white flour instead of wheat b/c I didn't have any on hand, and I used 2 whole eggs instead of 4 egg whites, so perhaps that is the reason. I also doubled the cinnamon, and it was still a little bland. I probably won't make these again without some tweaking.

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Reviewer:

Brandi

Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

Reviewed: Aug. 17, 2008

The only changes I made to this recipe were to add 1/2 cup of mashed blueberries in addition to the 1 cup of whole berries. I also doubled the cinnamon and added three dashes of nutmeg. Although these muffins were very moist (and beautiful) they did not have a lot of flavor. Even adding a big tab of butter to the center while they were hot did not do much to help them.

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Reviewer:

Krista

Reviewed: Aug. 16, 2008

I don't know if I did something wrong but the mixture was so dry! I added two whole eggs instead of egg whites, and I had to add milk because of the dryness. They stuck to the papers so much that you ended up losing half your muffin to it and they tasted very very bland.

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Reviewer:

Amber

Cooking Level: Intermediate

Reviewed: Aug. 12, 2008

These were super easy and so delicious. I was nervous about trying the recipe because of the mixed reviews, so I was very happy with the end result. They are just sweet and cinnamony enough that they do not taste too healthy. :-)

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Reviewer:

csdodson

Cooking Level: Intermediate

Home Town: Alexandria, Minnesota, USA

Living In: Dayton, Oregon, USA

Reviewed: Aug. 11, 2008

Excellent and healthy!! I used 4 bananas that I had frozen and 2 whole eggs and 2 tbsp of flax seed meal to make this an even healthier recipe! They are MOIST and YUMMY! The kids AND the adults liked them!! Thanks for a great and healthy recipe!

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Reviewer:

COURTNEYGRIFF

Cooking Level: Expert

Reviewed: Jul. 31, 2008

Excellent Recipe!! No matter what, DON'T add milk. The only thing needed to be done to the recipe is this - mash half the blueberries and add to the banana mixture before adding to dry ingredients. This gave the whole muffin a sweet flavor!

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Reviewer:

RachaelB

Reviewed: Jul. 30, 2008

Not bad for a healthy muffin...but definitely not great. I followed the recipe except I added some unsweetened applesauce for a more moist muffin. Mine looked nothing like those in the picture...they didn't rise at all. They will suffice but not sure if I will make again! Thanks anyway!!

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Reviewer:

BASHERGIRL

Cooking Level: Expert

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

Reviewed: Jul. 25, 2008

I am one of these cooks who really believes that any slight change in a recipe can have huge consequences. I just made a batch of these muffins, and my wife and 13 month old son ate half a dozen before they were cool. A couple things that I did differently: I sifted the flour with the dry ingredients - though I still used the larger grains of the flour. I used margarine instead of butter. I used large eggs and ended up with about 1/2 a cup of egg white from four eggs. I used two bananas that were so ripe they were black (never frozen though). Incidentally, two large bananas were exactly 1.5 cups mashed. I very precisely measured all ingredients, though the blueberries were probably a bit more than one cup. These were fresh, not frozen. The biggest change was that after putting in a spoonful of batter, I put in a teaspoon of blueberry jam. Then I filled the rest of the muffin cup up to about 80% full. I baked these muffins on the top rack for 20 minutes. They did not rise a lot, but they did rise more than the picture that is posted with the original recipe. It made one dozen fantastic, moist, and delicious muffins. This is a recipe that I'll use again and again... Oh, one more thing. I let the batter sit for about 20 minutes before I put it in the oven... This was by accident though cause I couldn't find the muffin pans!

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Reviewer:

RICNIKJOHNSON

Reviewed: Jul. 13, 2008

Good wheat flour recipe. Used 2 whole eggs in place of 2 egg whites. Tip: do not use yellow bananas. I'm going to use a bit of orange juice the next time I make it.

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