Banana Muffins

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I took on this recipe and right away was like "that's a lot of bananas". I'm a college student looking for a way to use up my flour and sugar before the end of the term and as such I wasn't about to burn up 4-6 bananas in the name of muffins. What I did was drop down to 2 really ripe ones(like the skin was black and mushy and about tablespoon of fresh minced ginger root and a little red pepper- these are all things I and my roommate had on hand. The results are fantastic. It's light and fluffy, the banana and ginger are really sweet and mellow together;i'll definitely make these again.

I've noticed people complaining about the lack of sweetness and I really think that using overripe bananas is the key here. The really nasty looking black ones are the best for baking.

Also i had some batter left over and added a little milk and made some great pancakes with it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I prepared this recipe exactly as stated, but I felt these muffins were bland and tasteless. There definitely was not enough banana flavor, which was disappointing especially since I was craving a yummy, moist banana muffin. Also, I was disappointed by the texture of the muffin which was DENSE. I will not be making this recipe again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was absolutely horrible. They were so spoungy and dense, even after i added 1/2 tsp. baking powder. The texture was just creepy. It made 18 muffins for me, and the flavor was blah. Add some nutmeg. The texture was as if there was no fat in them or something, and they didn't come out of the muffin liners (i didnt oil them but i never have to. Seriously, dont make them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Sweet and moist! Really delish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These muffins are fablous. I used the original recipe and tweaked it just a bit because of the other reviews I read. This is what I did: I replaced one cup of the reg. flour with whole wheat, I mixed the other 1 1/2 cups of reg. flour about 3/4 reg. 1/4 self rising flour (this added a bit of rise as mentioned in a previous rating. I used the same amount of oil (canola, but ran out and had to add a bit of applesauce to finish the 1/2 cup off. The I added about a 1/4 cup more of apple sauce because I ADDED a 1/4 cup of wheat germ. I made sure to pack the brown sugar and doubled the vanilla and added a bit more cinnamon. Oh, I didn't have walnuts, so I used chocolate chips instead. Very moist, and they were perfectly done in 22 minutes (12 lg. muffins. I know this sounds like a lot of tweaking, but they came out soooooo good. You can really have fun with this basic recipe, I would have added the nuts too if I had them. I really watched them and turned them like mentioned. My kids are gonna love them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe for homemade banana muffins is great! My whole family loves them, even my picky eater of a nephew scarfed them down one after another. They are absolutely wonderful!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I read many of the reviews prior to making this recipe. I used choc chunks instead of nuts. Once cool, the muffins were terrific. They were somewhat dense and full of really good flavor. I would definately add this recipe to my collection.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very easy, leaves lots of room for creativity.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were very easy to put together. They are moist and yes, dense, but that's not a bad thing with these muffins. I will probably add 1/4 cup more sugar next time. I am looking forward to cutting them in half and toasting them and then buttering them and handing them to my kids tomorrow morning.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe ended up great AFTER I added baking powder. Most every muffin recipe needs it for lift. That may be why some reviewers found them dense. I added 2 teaspoons of baking powder and they rose nicely, with a soft, delicate crumb. The oven temp seemed too hot, so I droped it to 375. I also added 1 cup of chocolate chips instead of nuts. And, I only made 6 muffins, then I took the rest of the batter and made a small banana loaf out of it. Worked well. I love the taste....overall once tinkered with, 5 stars!