Reviewed: Oct. 20, 2012

Excellent recipe. I took others advice and dusted the prunes with flour to keep them from sinking to the bottom of the tin. They have a nice banana flavor and are moist and fairly dense. I don't understand the "bland" comments at all. This muffins are nice balance of flavor in my humble opinion. Great way to use up overly ripe bananas and you get a bit of fiber from the prunes. Thanks, for the recipe!

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3 users found this review helpful

Reviewer:

Colette

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Hoboken, New Jersey, USA

Reviewed: Jul. 2, 2012

A good way to use the dried prunes. I would cut up the prunes even smaller next time. The kids noticed the difference from raisins, and it was not his favorite. I'm going to add more spices next time too....nutmeg, cinnamon

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1 user found this review helpful

Reviewer:

Debsy

Reviewed: Jun. 29, 2012

Great flavor.

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1 user found this review helpful

Reviewer:

lunsfoe

Reviewed: May 28, 2012

We are totally in to muffins just like this one. In keeping with my usual muffin-making, I did change this up just a bit----but still keeping with the original recipe. I used 1/2 cup of whole wheat flour as part of the flour, 1/2 tsp cinnamon, half brown and half white sugar, and dried plums (is there a difference with plums and prunes?). We will like having these with our morning coffee. Thanks for the recipe!

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2 users found this review helpful

Reviewer:

Marianne

Cooking Level: Intermediate

Reviewed: Feb. 11, 2012

It is good. I made like three loves of it because we didn't have a big enough pan for this whole recipe. I used this recipe without doubling it.

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4 users found this review helpful

Reviewer:

TheDevilGirl

Cooking Level: Beginning

Living In: Winfield, Iowa, USA

Reviewed: Feb. 7, 2012

very good. Love the moistness. Don't flour the muffin pan next time. use paper cups

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5 users found this review helpful

Reviewer:

LSpaven

Reviewed: Jan. 22, 2012

Trying to make some quick and reasonably healthy breakFASTs. Had some prunes on hand and found this recipe. I susbstituted apple sauce for most of the oil and soaked my prunes in orange juice before adding. I don't think I had the full cup of prunes nor did I have enough banana but it seemed to work out. Overall they were bland but certainly edible.

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5 users found this review helpful

Reviewer:

TINYGUPPIE

Home Town: Toronto, Ontario, Canada

Living In: Regional Municipality Of Niagara, Ontario, Canada

Reviewed: Sep. 24, 2011

Amazing! The batter seemed a little dry to me, so I added a tablespoon of milk, but they came out great! Also, using the packaged pitted prunes with orange essence worked well!

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7 users found this review helpful

Reviewer:

GIRLNBLACK77

Cooking Level: Intermediate

Home Town: Littleton, North Carolina, USA

Living In: Durham, North Carolina, USA

Reviewed: Jul. 6, 2011

SO good and SO simple. Definitely dredged your chopped prunes in flour to prevent sinking - I did and it was nice to have the prunes evenly distributed for eating :-) Kids devoured these as well. YUM!

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13 users found this review helpful

Reviewer:

aswright1

Cooking Level: Expert

Home Town: Allen Park, Michigan, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 12, 2011

I made a few changes: subbed whole wheat flour for half the white flour; subbed half the sugar with Splenda;cut the prunes to 1/2 cup and dredged the pieces in some of the flour; increased the cinnamon to 3/4 tsp. Delicious and less calories.

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12 users found this review helpful