Great recipe. To make them healthier I used 3/4 all-purpose AND 3/4 whole wheat pastry flour, 1/2 cup BROWN sugar instead of white, 3/4 cup BUTTERmilk instead of regular, 1/3 cup COCONUT oil instead of vegetable oil. Additions I made: 1/2 tsp cinnamon, 1/4 tsp nutmeg, and I used 3 med bananas (which I processed in our BlendTec because I don't always like biting into big squishy chunks of banana). I also topped these with a crushed/processed almond, brown sugar, salt and flour mixture to give them a sweet & (mildly) salty flavor. Since I eat muffins with a smoothie or coffee pretty much every morning without fail, I bake all my muffins ahead of time (along with a couple other recipes for variety), wrap each one individually, and freeze them. They'll stay good for about a month frozen. In the mornings I warm them in the microwave for about 30 seconds and they're perfect. And since I usually have these ingredients on hand, this makes it a keeper muffin recipe. Thank you!
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Great recipe. To make them healthier I used 3/4 all-purpose AND 3/4 whole wheat pastry flour,...