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Added January 06, 2009 | Recipe #347006
Showing 1-2 of 2
on September 18, 2009
I cut the recipe in half and got 6 muffins. I used 2 small bananas the banana flavour is very good. But I find the muffins almost tough . I think with a bit of tweaking this would be a very nice recipe and might try them again using Tinkerbells idea of added sourcream Made for PAC Fall 2009people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 07, 2009
I chose this recipe because I had bananas that were getting too dark for DD to eat, but they were still plenty good. I only had two bananas though & didn't know how much (in volume) of mashed banana I should have. I mashed the two & had 3/4 cup total. I topped it off with sour cream to make 1 cup & then added an additional 1/4 cup of sour cream. My first choice was applesauce but apparently DS ate that all up. lol Other than that substitution, I made the recipe as stated & got 12 regular sized muffins. They baked up perfectly in 20 minutes. DH had eaten 5 of these by the time I dumped them out of the pan & started photographing them, so they MUST be good! They are so moist & delicious. There is a definite banana flavor that, because of the lack of spices most banana cake, bread or muffin recipes call for, really shines through & doesn't have to compete with anything else. DH does not like cinnamon, so this recipe knocked his socks off! If you are looking for a pure banana muffin, this is THE awesomest recipe! Thanks so much for sharing your creation! We'll be making it again, for sure. Made & enjoyed for Spring 2009 Pick A Chef.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (65 g)
Servings Per Recipe: 16