Wonderful healthy muffins. I used 1/3 cup egg whites and made them in regular muffin pans; added a few sliced almonds. What a treat; I don't care for sweet muffins and these were perfect. I made them for September 2009 Aussie/NZ recipe swap; thank fro posting. Rita
These were amazing! I used frozen blueberries instead of fresh and they turned out great. I also used regular size muffin tins. Had to increase the cooking time by about more minutes. I also used whole flax seed instead of ground flax seed. Had these for breakfast with lowfat cottage cheese. This recipe is a keeper. I will definitely make these again!
These are very hearty muffins and I enjoyed then a lot fresh out of the oven. I only had regular flour and a regular muffin sized tin. They took ~10 minutes to back and for whatever reason mine weren't flat and they did puff up nicely compared to the other reviews. I'll try it again with some nuts and other fruit next time
I love these, not too sweet, but very good for you. I made it with an extra banana and walnuts instead of the blueberries, and it was fine. I have also used the blueberries as well, and liked it too. I am also trying it with chopped peaches instead of blueberries tonight! I also suggest to fill the mini muffin tins full, as they do not rise much.
Yummy! Moist, not too sweet mini muffins that are healthy, too! Great with a cup of coffee. Used frozen wild blueberries. Thanks for sharing the recipe!
These are a high fiber low fat delilcious treat. The honey adds a touch of sweetness and the ripe banana adds moisture. I would recommend filling the mini-tins to the top as they really don't rise much and this makes them fuller. Served these with eggs for breakfast.