Brown Sugar-Banana Muffins

Awesome! I did not have any eggs, but I did have liquid egg whites, so I used those instead. They turned out really good! I also used walnuts instead of pecans and I did not toast them since they are on top and ended up getting toasted anyway. Definitely will make again!

I don't know why some had problems with these muffins; we found them full of flavor and very moist. After they have completely cooled and are stored, simply heat in microwave for about 10 seconds to bring them back to just baked condition. If frozen, slowly thaw in microwave and then slightly heat. They are wonderful and I make them all the time.

LOVE this recipe, it was hard to stop after 1 muffin! I did alter it a bit, though, using just 1 c flour (I use whole wheat or quinoa flour) and adding 1 c oats and 1/4 c ground flaxseed. Instead of the sugar I used just under 2/3 c agave nectar and cut out the buttermilk (I use less sugar than suggested, so to keep proportions the same I added a couple tbsp almond milk- using agave requires cutting down the liquids in the recipe). I also used toasted walnuts instead of pecans. I have made it in the past as indicated (except with 1/2c sugar, I never like to use all the sugar they suggest in recipes) with great results, too, but have been playing around with healthier recipes. Hope these suggestions are helpful to anyone else interested in tweaking it! :) (NOTE: next time I'll use even less agave nectar, they're GREAT this way but I think they'll be fine if they're a little less sweet, too. I may add wheat germ, too!)

It is the best kind of muffin I have ever! My kids LOVE it!

Delicious! I modified it just a bit...here are my changes: 1 cup of oatmeal (not ground - just used quick cooking oats) in place of part of the flour. Added a streusel topping made up of brown sugar, cinnamon, butter and pecans. I used 3 large ripe bananas. It yielded a dozen large size moist and delicious muffins! Will make again and again!

We found this recipe to be delicious .. not too sweet. The only modifications I made was to use 1/4 whole wheat flour and 2 cups AP flour, and I added some chopped strawberries with the mashed bananas. Great muffins and made several times!

bland, bland, bland. absolutely would not make these again. made exactly as directed with the 3-bowl technique. very disappointed.

This is the best banana muffin I have ever made. I make this at least once a month to rave reviews from friends and co-workers (I use it as a bribe with co-workers!) I use walnuts because my husbands likes them and sometimes add a streusel topping.

I LOVED this recipe!!! The muffins came out nice and moist. I also subsituted 1c of oatmeal (ground) instead of flour. You couldn't tell the difference. I also used Emerald's chocolate dusted almonds instead of pecans. YUM!!!!!

Excellent muffin. Good size, nice & moist, great texture. I skipped the pecans in this batch but will use toasted nuts in the future. I used bananas that had very brown skins but still had solid texture so the sweetness was just right for us. I used fat free buttermilk & might try it with Splenda brown sugar next time.

These were decent. I would have liked them more had they been more moist. Consistency was a little thick for muffins. But, were good. I like the other reviewers idea of adding applesauce and may try again with that.

I totally think this recipe is worthy of 5 stars "outstanding". It is basically fool proof and you can substitute for eggs/oil as any other and add as well. I made so many times and it's a consistant recipe. I use egg beater, apple sauce and for a nice change, add orange-cranberries! Yum!

They were okay, but sorta bland. Next time, if there is a next time, I will have to doctor them up a little.