The muffins themselves were tasty, but the streusel is too much - way too much flour, in particular. I had to discard a good amount of the streusel because it was enough for at least 18 muffins, and there was simply too much flour on top of the muffins in the end, and the flour itself really adds nothing to the streusel. Next time I'd probably cut the flour amount to 1 tbsp for the streusel.
I'm always looking for something different than my traditional banana bread/muffin recipe. These were great, they came out just as moist and flavorful, but a little less dense and I liked the variation in the streusel topping, it as well is nice and light. I make and freeze my muffins, the topping didn't hold up well frozen and a good amount brushed off the muffins, but I didn't mind. The muffins thawed perfectly.
I did add a bit more vanilla and walnuts. I also love baking with. Buttermilk because it makes the baked goods taste better and more tender. If you use buttermilk, then I reduce the baking powder to 1 1/2 tsp and add 1/2 tsp of baking soda.
These were delicious. I added some blueberries also, and used bread flour. It seems to make for a better texture. They came out of the oven looking like they were from the bakery and my kids devoured them...mom too!
The muffins/bread were good but a little bland. If you are looking for a less sweet version of the standard banana bread this is the recipe you've been looking for.
My batch had a mild banana flavor and were very nice. Yes, they were a bit gummy on the bottom, but truthfully, most low-fat muffins are somewhat gummy. I'd up the spices and maybe even add finely diced pineapple and ginger root next time, but will make them again soon. I did without the streusel topping as well, as The Honey isn't into that. I bet they will be YUMMY with a little peanut butter tomorrow morning:)
Very gummy on bottom, sticking to liner.
These were easy to make and okay. Way to much streusel topping and was too floury. I used pecans since I didn't have walnuts. I also thought they were a little bland, maybe more vanilla and another banana.
As other reviewers mentioned, this recipe makes way too much streusel topping and is too "floury". Cut the flour by half. These were slightly bland and didn't have enough banana flavor. I won't be making these again because I have a lot better recipes for my overripe bananas.
Simply delicious. If you follow the recipe and don't make substitutions, it won't disappoint!
These are delicious and incredibly moist! I would have given them 5 stars, but the recipe made way too much streusel for 12 muffins. If I hadn't had to throw out half of it, I would have given them 5 stars for sure. I added some freshly grated nutmeg to the dry ingredients and swapped in allspice for the cinnamon in the streusel topping. I also replaced 1/4 cup of the white flour with flaxseed meal. I kept the rest the same and muffins are wonderful. I will be making these again for sure.
These muffins were great. I used all whole wheat flour, added some ground flax seed and a scoop of protein powder to the dry ingredients. I also added more walnuts, based on others' ratings. By mistake I ended up making the streusel with melted instead of softened butter and I actually preferred it. The streusel-ish topping was tasty, but not crumbly.
Should spray the muffin liners. Made a triple batch and they turned out pretty good. Next time I might add a litte banana extract to boost flavor.
A good use of bananas that are too mushy to eat straight up. Added a pinch of cardamon to the batter to give it a bit of kick. Didn't have brown sugar, so used white sugar. Added some grated ginger to the topping - which made way too much. Threw at least 2/3 of it away. Also, didn't have walnuts, so used slivered almonds.
tasted good but the bottom was a little over cooked!
These muffins turned out pretty well. I do agree that there wasn't as much flavor as I would have liked and were a tad gummy, but also moist and not too heavy. I substituted low-fat plain yogurt for the milk (which I don't think made much of a difference in the final product). I also did not make the topping because I prefer muffins without added sweetness/garnish.
the ingredients in here are sooooo high on the rate chart, banana, oatmeal, thats good for you. the taste is so yummie. i just love them and they are easy to make. a good way to use those bananas that we cant seem to get to fast enough ;)
This is a very low rating for me. The muffin topping had way too much flour -- leaving a dry bland topping. The muffin itself lacked flavor. It seems the individuals that have provided a 4 or 5 star rating altered the recipe in some way. I am open to trying the recipe again -- take out half of the flour in the streusel, add another banana to the muffin mix as well as some extra vanilla extract.
I love this recipe! The muffins came out moist and tastes hearty. Not too sweat yet tastes like a treat! I didn't have regular milk so I replaced it with coconut milk that I had in the pantry. I also used whole wheat in the streusel and added 2 tblspns flax seed flakes to the dry mix. This one is a great muffin for those wanting a yummy snack that's not too sweet yet filling.
These muffins came out quite nicely for me, for whatever reason. Not gummy at all - good blend of moist and firm. I used old bananas that had been in my freezer for a couple months. Agree that more walnuts should be added. I didn't have any oats (whoops), so I sprinkled a few mini-chocolate chips on top of each muffin. They added a little flavor and texture without making it too sweet or adding too many calories. Without the chips, the muffins might have been a tiny bit boring.
Easy, quick and great tasting with a very light texture.