Reviewed: Dec. 30, 2007

This recipe is bsolutely yummy and easy to make.I substituted the yoghurt for milk and instead of white sugar used soft brown sugar...they came out fantastic and this recipe is definetely a keeper when it comes to making muffins.

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733 users found this review helpful

Reviewer:

teeney

Cooking Level: Expert

Reviewed: Feb. 3, 2007

These muffins are bakery-quality! I changed the original recipe by reducing the oil to 1/4 cup; I didn't have yogurt, but substituted with 3/4 cup sour cream. I used 2 bananas and added chopped walnuts. The texture was like a cupcake. They taste great right out of the oven--no butter needed!

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382 users found this review helpful

Reviewer:

LilDish

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Feb. 27, 2008

Absolutely delicious and relatively easy to prepare. I've already made this recipe twice and both times instead of plain yogurt, I used one whole small container of Yoplait Light White Chocolate and Strawberry Yogurt which gives it a wonderful flavor. To make it a little healthier, I use 1 cup unbleached all purpose flour and 3/4 cup of whole wheat flour. I also add 1/2 cup of chopped walnuts. The house smelled heavenly while the muffins baked. After reading a book called "The Perfect Recipe: Getting It Right Every Time", I no longer use the paper cupcake liners. Muffins taste better when you just use a little non-stick cooking spray.

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273 users found this review helpful

Reviewer:

Medora

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Dec. 25, 2007

Deeelicious! I used butter instead of oil, added some cinnamon and extra banana and yogurt because the mix was a little doughy and it turned out perfect. (FYI: 1 banana is about half a cup)

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197 users found this review helpful

Reviewer:

yogreen

Reviewed: Jul. 28, 2008

These were awsome! This made 36 mini muffins, I baked them at 350 for 15-17 minutes. I didn't have yogurt so I used 1% milk instead and they were fine.

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149 users found this review helpful

Reviewer:

Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

Reviewed: Jun. 17, 2008

Great recipe! I didn't have any yogurt so i substituted with sour cream and the muffins turned out very moist and yummy. My 4 year old daughter enjoyed making them with me. I added mini chocolate chips to the dry mixture so they wouldn't sink to the bottom.

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136 users found this review helpful

Reviewer:

SHAYLEESMOMMY

Cooking Level: Intermediate

Reviewed: Jan. 5, 2007

I made these last night, exactly following the recipe. They were outstanding. Would be good even without the chocolate chips.

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92 users found this review helpful

Reviewer:

T. Harris

Reviewed: Jan. 19, 2007

A wonderful recipe! I didn't have any vegetable oil, so I used olive oil, which already has great flavor. I couldn't stop eating these last night - they are so sweet and flavorful. Definetly a crowd pleaser!

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69 users found this review helpful

Reviewer:

Jessica

Reviewed: Oct. 27, 2006

My daughter and baked these today and they are absolutely delicious. I made a couple of changes - I prefer butter instead of oil, half brown sugar and half white and I think I put in more bananas than called for - but I'm sure the recipe would be just as scrumptious prepared exactly as written. Thanks for sharing your recipe. I will be making these again!

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67 users found this review helpful