Reviewed: Apr. 19, 2012

These were good, but not the best banana muffins I've ever had, and I tend to cook whole-grain recipes rather than regular. These muffins were tasty, but they just weren't my favorite ever. I'm undecided as to whether I'd make them again.

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Reviewer:

For King and Prince

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Cooking Level: Intermediate

Reviewed: Jan. 30, 2012

I made some modifications to suit my cooking style. I used 1/2 cup oat bran and 1/2 cup ground flax. I also used banana cream pie fat free yogurt in place of plain. I omitted the raisins and added an extra banana. These would also be good with chocolate chips instead of raisins. Yum yum.....

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Reviewer:

nativeSDgirl

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jan. 8, 2012

Loved this recipe! Didn't have the pastry flour or oat bran so just used all whole wheat which sometimes can be dry. Not so -- really moist and yummy. Threw in chocolate chips with raisins (1/2 and 1/2). Added chopped pecans but next time would pan roast them first as I found them a little bitter. Otherwise really, really good. Had one ripe banana left over so sliced it and put it on top before baking. Looked nice.

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Reviewer:

GinaC

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Nov. 27, 2011

This recipe was excellent. I omitted the sour cream and used a full 6 oz. container of mango flavored yogurt because that's what I had. I also used rolled oats instead of oat bran and swapped 1/2 cup of chocolate chips for the raisins. I also mixed the pecans in instead of sprinkling them on top.

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Reviewer:

Beaufus

Cooking Level: Intermediate

Reviewed: Jun. 15, 2011

I thought this recipe was really blah. Maybe not sweet enough, maybe just not enough taste to it? I don't know. Might've been tasteless bananas. I followed the recipe almost exactly (used all whole wheat flour instead of part pastry) and I didn't have the nuts, but honestly, the raisins were the only saving grace in the muffin.

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Reviewer:

SARABREWSTERSIMPSON

Reviewed: May 1, 2011

I think these are pretty good! They could be a tad sweeter though. I added a couple mini chips and substituted agave nectar for the maple syrup and they were great!

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Reviewer:

beesha77

Reviewed: Feb. 15, 2011

These were flavorful, moist and substantial. I confess to making a few minor adjustments according to what I normally have in my fridge/pantry - all whole wheat flour, a whole egg, and all 1% sour cream. I also just incorporated the nuts into the batter rather than sprinkling on top. I really enjoyed these whole grain muffins. Thank you!

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Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Sep. 23, 2010

I've made these twice, and neither time did they turn out tasting very good, or rising very well. I think I'll stick with the honey bran muffin recipe.

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