Reviewed: Sep. 20, 2008

I made these today, but I was a little short on some key ingredients. I substituted low-fat yoghurt for the butter and I didn't have quite enough banana, so I measured the banana I did have into a cup (around 2/3 - 3/4 of a cup) and topped the cup off with passionfruit pulp. It was really good!

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Reviewer:

Jazz

Cooking Level: Expert

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Sep. 16, 2008

Excellent muffins, with a wonderful banana flavor. I will make these again. I do, however, agree with the reviewer who suggested reducing the baking time. These are a keeper!

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Reviewer:

Mrs. L

Cooking Level: Expert

Home Town: Grandville, Michigan, USA

Living In: Colchester, Essex, England, U.K.

Reviewed: Sep. 14, 2008

These muffins are sensational. They are so simple to make, too. Very few ingredients! I did change just a little bit, but it was mainly for preference, nothing extravagant. I did 1-1/2 c. of all-purpose flour and then 1/2 c. of whole wheat flour. I used butter instead of margarine. I did add a streusel topping. Flour, white sugar, and butter. I filled up the muffin cups to the top and they came out big and tasty! It made 11 muffins when I did that. I didn't even get a chance to take a picture, they were gone within 10 minutes!

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Reviewer:

nyc125

Reviewed: Sep. 5, 2008

These muffins are GREAT!!!!! I have made these four times in two months. My family and friends love these very much.

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Reviewer:

ONEAUSSIE

Cooking Level: Beginning

Reviewed: Aug. 26, 2008

This was a great recipe, but I did make some changes to it. I used this fresh ground whole wheat flour that I have available at a local market. I also used a lot more bananas. I ended up using 6 large ripe bananas. I also baked them for only 20 min. Overall the recipe was great!

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Reviewer:

Josh M.

Cooking Level: Intermediate

Home Town: La Pine, Oregon, USA

Living In: Vancouver, Washington, USA

Reviewed: Aug. 23, 2008

These bake up beautifully - just like the picture, however, they just didn't do it for me. A bit dry, a bit bland (even used three 'nanas). Pumpkin pie spice VS cinnamon.

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Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Aug. 10, 2008

This is a fabulous recipe! I didn't have any milk so I substituted vanilla yogurt, as well as I used butter instead of margarine. This was really yummy and will be the recipe of choice for the over ripe bananas in my house.

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Reviewer:

CookieCrumbler

Cooking Level: Intermediate

Reviewed: Aug. 6, 2008

Good basic banana muffin. Prefer to use half butter and half shortening because I find all margarine tastes too greasy and heavy. Really do not knnow how reviewers can rate a recipe when they have changed it almost completely before trying. The above adjustments do not detract from the recipe - just a matter of taste. Thanks again for a good basic muffin recipe - it works perfectly.

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Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jul. 19, 2008

this was the best banana muffin recipe. i double the recipe. so as soon as the muffins came out they were eaten immediatley by my family. thanks JoJo

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Reviewer:

JameelahS

Reviewed: Jun. 19, 2008

I made these muffins exactly as the recipe called-no modifications. They have a nice mild banana flavor. I used 2 med/lar. very ripe bananas (measured out to 1 cup.) I was concerned that they would taste strong of cinnamon because it smelled so strong cooking, but I can actually barely taste it. I only cooked the muffins for 25 minutes, but still, they were a tad over-cooked. My oven doesn't normally run hot, but cool, so I was surprised. Otherwise, I was very satisfied with this recipe.

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