Made some changes - see below. Turned out GREAT! I baked these as 12 over-sized muffins rather than 1 loaf. I think this solved the problem of the hard crust/chew inside. Baked at 350 for 25 minutes. I did a lot of the same changes as CrabbApple - using almost all whole wheat flour, adding the 3rd banana, and using whole oats instead of wheat germ. I used vegetable oil instead of canola - this turned out fine. I also omitted the nuts entirely and used a 1/2 can of Mandarin oranges since I had no navel oranges on hand (and obviously omitted the orange peel as well). My bananas were practically black they were so ripe, so I decreased the sugar by about 1/4 of a cup. I think the extra banana, the over-ripeness, and the canned Mandarins made the muffins perfectly sweet and VERY moist. Baking for the first time, I really appreciated the simpleness of the recipe - and that most of the ingredients were things I had on hand! Both my 3-year-old and 1-year-old LOVE these, so I'm happy to offer these as a healthy alternative to other breakfast muffins. Will make again and again!!
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Made some changes - see below. Turned out GREAT! I baked these as 12 over-sized muffins...