These were very good. I'd definitely make them again. Instead of greasing the muffin pan I used paper baking cups but the batter was quite sticky and I guess since the fat content of these is lower than a standard muffin they stuck to the paper and were hard to remove. Next time I'll just spray the pan like the recipe says!
This is a very forgiving recipe. I've made it a few times and each time there's always more bananas than called for but somehow the muffins always come out tasting good. I top them with cinnamon sugar for the nice sweet crunch.
This recipe is delicious! I switched a few things up a little bit but it turned out great and I'll definitely make this again and again. I ran out of buttermilk so I used regular milk and added cream of tartar. Also I used raspberries instead of blueberries and added a cup and a half of splenda to the mix. I made it into two small loaves and when it cools I will cut it into small strips and eat it like that....DELICIOUS.
I Really like these I followed the recipe except for a few things. I didn't have buttermilk so I substituted 1% milk with 1 Tbsp lemon juice. To reduce calories per muffin I used 1/3 cup muffin tins instead of 1/2 cup. This lowered the calories to 155 per muffin. Then I baked them for 15 minutes instead of 20 and they came out beautifully. Will definitely make again. Pros: Tender light tasty Cons: None
I will definitely make these again! They looked good when I took them out of the oven and they were definitely tasty! I used 1/2 cup of egg beaters and doubled up on the cinnamon.
Moist and delicious I substituted all white whole wheat flour and about 1 tablespoon of corn starch for all flour because I don't have whole wheat pastry flour. I also added another 1/2 cup of blueberries. I mashed 3 large bananas which yielded a lot more than 1 cup. The additional volume did make it necessary to make more than 12 muffins. I ended up making 19. On some of them I topped with coarse turbinado sugar and cinnamon (about 1/4 teaspoon per muffin) and the rest I used a lime and powder sugar glaze. We prefer the cinnamon sugar combination. This is a great tasting and healthy. Very tender. I would definitely make these again. I did not miss the butter. Maybe next time I will add some vanilla. Thank you for a tasty recipe. Pros: healthy and easy
Excellent moist muffins I tweaked the recipe slightly and blended the wet ingredients (including banana) in my Ninja blender to make a smooth batter then mixed in the dry ingredients which I added poppyseeds to. I doubled the amount of blueberries to add a lot of extra flavor and lower the calorie count slightly. These muffins came out AMAZING! My roommate and I cannot stop eating them! I also baked them in a disposable aluminum cupcake tins because I didn't have a muffin tin and they didn't stick at all.
Healthy and delicious I really enjoyed these (as did my little nephews) I'm not much of a baker but despite my substitutions these muffins turned out well. I omitted nutmeg and honey. I didn't have sugar so i replaced the sugar with 2/3 to 3/4 cups of maple syrup. I also substituted half cup of white flour for 1/2 cup almond meal. It didn't change the flavor but added a little bit of nuttiness. And lastly i didn't have buttermilk so i used unsw almond milk plus one tbsp vinegar. Because of my substitutions I was afraid they wouldn't cook all the way through so I baked them until they were a deep golden brown. So good! Pros: light easy not too sweet
