Reviewed: Apr. 19, 2011

Delicious, amazingly easy to make and makes the house smell great.

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10 users found this review helpful

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Reviewed: Mar. 28, 2011

Easy to prepare and very delicious. Just what I was looking for. I added Allspice as another reviewer suggested and the muffins taste great. I will make this one again.

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13 users found this review helpful

Reviewer:

librarychik

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Nanaimo, British Columbia, Canada

Reviewed: Mar. 12, 2011

I was gifted a ginomous amount of raisin bran that I was kind of scratching my head about how we were going to use it as we're not huge cereal eaters. (I know it's not wheat bran but with us being on such a tight budget, I have to use what I got.) Thanks for the ingredient search I was able to use a small amount in this recipe. I cut the butter back by half and added in a quarter cup of homemade organic applesauce. I used buttermilk, whole wheat white flour and omitted the nuts only because we didn't have any. I did add in a heaping half cup of organic raisins to bump the fiber and fruit. I got a little more than 12 servings--12 regular sized muffins and 12 mini-muffins. These turned out moist, flavorful and just all around good! I might be able to cut back the sugar next time, too. My bananas were really ripe so my muffins turned out a little too sweet. This will make a nice snack/treat for the next day or two. They're quite good so I can't imagine they'd last long.

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26 users found this review helpful

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 10, 2011

Substituted wheat flour for wheat bran, doubled recipe and used 5 bananas instead of 6 (I ran out). As I made it these were very dry and not sweet enough. I had planned to serve them at a mom's group but they were barely edible. They are decent with butter melted and honey spread over them.

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13 users found this review helpful

Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Feb. 17, 2011

These were very good even with my healthier revisions: unsweetened applesauce instead of butter; just under a 1/2 cup of honey instead of brown sugar; whole wheat instead of white flour.

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13 users found this review helpful

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Suzanne

Cooking Level: Intermediate

Living In: Saint Joseph, Illinois, USA

Reviewed: Nov. 14, 2010

These are great muffins, I made a double batch and put them in the freezer for quick breakfasts. I substituted unsweetened applesauce for half of the butter, and used whole wheat for a third of the flour. To increase the nutritional value, next time I might use half all-purpose and half whole wheat. They are very moist and delicious, perfect touch of sweetness...we all enjoyed them and they are a much healthier option for a 'grab-and-go'!

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20 users found this review helpful

Reviewer:

Wyattdogster

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

Reviewed: Oct. 30, 2010

Delicious! I made the recipe exactly how stated and they turned out great. They didn't stick to the pan at all either. The second time I made them I substituted 1/2 the flour for whole wheat flour and added some fresh blueberries, also delicious! My 2 year old son LOVES them, which makes me happy since he can be a picky eater.

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16 users found this review helpful

Reviewer:

jkisaak

Reviewed: Oct. 1, 2010

Grrreat muffins! I made a few substitutions to make it healthier. I used 50/50 whole wheat/all purpose flour, omitted butter & used 1/2 cup of applesauce, 1/4 cup Splenda Brown Sugar Blend (do not pack sugar) & used 1/8 cup sour cream + 1/8 cup rice milk instead of milk. Oh, I also added 1 tsp of cinnamon & 1/4 cup raisins! The only thing my husband & I both didn't like was that half of the muffins stuck to the muffin papers. I guess this is due to the absence of butter. Next time, I'll skip the muffin papers & pour the batter straight into my muffin pans sprayed w/ a non-stick spray. Also, these muffins do not rise very much, so feel free to fill your pans at least almost to the top.

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19 users found this review helpful

Reviewer:

lmlwilliams

Cooking Level: Intermediate

Living In: Scottsdale, Arizona, USA

Reviewed: Sep. 23, 2010

Great muffins which happen to be healthy! I substituted Stevia for the white sugar, applesauce for the oil, egg whites for the eggs and on the white flour split it between whole wheat and white. Once baked, I brushed on warm honey. Big hit with my husband!

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17 users found this review helpful