59 Reviews

Delicious! Such an easy recipe to whip up and a great way to put those ripe bananas to good use. Lovely!

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writelisa27 August 23, 2009

Love these muffins!! They're so fruity and they let me feel like I'm eating something decadent but I get to still stay right on track with my diet. Thank you!!! *does a happy dance* Can't wait to try these with strawberry and banana as well.

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Daedal Crux July 18, 2009

You did it again! Another great tasting recipe! I actually converted it into a banana-blueberry-strawberry muffin recipe, using fresh bananas and blueberries and frozen strawberries (I halved the blueberries and added half a cup of strawberries). I used MizzNezz's Crumb Topped Banana Muffins topping, which I had used successfully before. My wife found them a little too moist, probably because I used frozen strawberries, but still liked them. Thanks for another great recipe! Saulo

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Saulo July 17, 2009

These taste a lot better the 2nd and 3rd day. I used light blueberry yogurt and added a little more than 1/3 cup sugar. They have a different texture than most muffins but they are still really good, especially since they are low in fat! Thank you for posting this healthier version!

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Karamia July 11, 2009

Husband really liked these. I used blueberry yogurt instead of sour cream and I also added a little extra sugar. Husband would like pecans in it next time. Very light but not bland.

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quartzmoon June 20, 2009

These are delicious! I didn't overmix them, so they came out ridiculously airy and fluffy! I do think they need more sugar, though. They weren't sweet enough, but that can easily be adjusted!

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PumpKIM April 27, 2009

Oh these are good! Used part whole-wheat flour and two bananas; I only had frozen raspberries and I worried they might make these too wet, so I used chopped pecans instead. Great muffin with that morning cup of coffee - can't wait to make these with the fresh blueberries! Thank you so much for the recipe!

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stormylee April 14, 2009

I really didn't like these all that much. I used frozen berries instead of fresh and left out the nutmeg. They were moist but I think they were too moist, almost wet. I didn't like the texture of the muffin. Also, they didn't rise much. This isn't a recipe I'll make again.

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laby April 13, 2009

One of the best virtually fat free muffins I've made and I've tried a ton of them! Thanks Kittencal! I think I'll try to use fresh blueberries next time, as the frozen ones are so huge and get pretty wet. I used 1/2 c. ww flour and 1/2 c. regular flour. I sprinkled cinnamon/sugar on top. They baked for 20 minutes and that was perfect. Thanks!

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KadesMom April 05, 2009

It can't be true!!! These muffins truly are great and lowfat. My DH even loved them, I used 1/8 c lowfat sour cream and 1/8 c light n' fit vanilla yogurt, 1/8 tsp nutmeg and 2 med bananas!

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Rollin in the Dough! March 15, 2009
Kittencal's 1-Gram Low Fat Banana-Blueberry Muffins