MAde these tonight. They're okay, but not great. Took an extra 5 minutes to bake.
Apparently this recipe can only use whole wheat flour, no substitutions, which in my book makes for a poor recipe. Without whole wheat flour you are left with a liquid mess that no amount of adding any extra dry ingredients or extra baking time is going to help. The muffins will never cook through and you have gooey centered very dense muffins that stick to, well, everything.
Honey is a liquid, so there is your issue with too much liquids. I find it rude to criticize a recipe, when you make substitutions. It was tested as written.
I quadrupled this recipe so I could freeze the muffins and enjoy them as a daily, healthy snack. I substituted regular sugar for stevia and honey, I also substituted the canola oil for flax seed oil. This recipe turned out disgusting. The recipe calls for too much baking powder and has to much liquids. The muffins do not cook properly through and are gooey on the inside. Were the substitutes I made to this recipe not right or is this just the worst banana muffin recipe ever?! Please let me know what you think and any suggestions of what could have gone wrong. I love the idea of these healthy banana muffins and can't wait to find a recipe that actually turns out.
Very easy to make and love the healthy ingredients. Office enjoyed them as they went quickly. Definitely a recipe to keep!
I've made these muffins twice so far and both times turned out great. Yummy, moist, and just sweet enough.
I am not sure why these muffins have a 5 star rating because they are horrible. First of all 16 minutes is not nearly enough time to thoroughly cook the muffins. They need at least a half an hour to not be gooey inside. Second they completely stick to the muffin cups and you lose half the muffin. I would not recommend these at all. There is too much liquid in the recipe and not enough flour.
These are awesome. I did add 5 chocolate chips on each one for decoration.
Easy, delicious, moist and fluffy! I ended up making 10 muffins with the mix instead of 9. I used rolled oats and almond milk instead of instant oats and regular milk, and used 1/6c agave instead of sugar (I decreased the milk by a tbsp to compensate moisture-wise). 16 minutes was perfect in the oven, LOVED these!!
So easy, moist and fluffy. Hard to believe there are only 2 tablespoons of oil/ fat in these! Followed the recipe exactly, used whole wheat pastry flour. Yields 17 -18 mini muffins, reduced baking time to 13 minutes for the minis. Everyone at my breakfast pot luck loved these. And the best part is you can literally whip these up in less than 10 minutes.
These are outstanding because they are so quick, so easy, and so good. They aren't pretty, and they don't keep that well (although they freeze nicely), but it's not a problem with these muffins as they will get eaten up! My kids love them for breakfast and snacks, and I can make them up fast even on a weekday morning. I like to double the recipe if I have enough bananas because it makes an even 18 and I don't have to fill muffin cups with water to prevent warping. I also add 1/2 tsp nutmeg to the dry ingredients, which was in the original version from the magazine.
Great! This is my 18 month olds favorite snack. I usually made a batch every week. Replace oil with unsweetened applesauce and use rolled oats. Cook in mini muffin tin for 9 mins.
This was extremely quick and easy to make. I love the fact that there are oats in this. I added about 1/2 cup of chocolate chips which made this an extreme favorite with my kids.
So easy and so healthy! My daughter loves these muffins!
Great Recipe. Will make it again.
Great and EASY recipe. My two year old finished one without batting an eyelash. The recipe doubles and freezes well too. Will definitely make these again.