31 Reviews

I made this recipe because I needed something sweet, healthy, and not fattening since I am on Weight Watchers. This was a great any time snack and very easy to make. It took me no time at all. Baking took the longest. They are delicious right out of the oven or cooled for a few minutes. Try it if you are a muffin lover.

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Brenda Patterson October 03, 2002

Wow! Great, moist, flavorful muffins. Wouldn't change a thing. Thanks for the egg & cereal tip! One of these muffins and a cup of yogurt makes for a delicious breakfast.

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Buckwalter January 26, 2003

These are great! I made these using the substitutes suggested in the recipe, however I used two egg whites instead of egg. I also used 3 bananas in mine and added 1/4 cup currants. I made these as regular muffins and they were perfectly done in 20 minutes. Yummy!

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dale! July 15, 2003

I made these muffins with some of the substitutions mentioned already - whole wheat flour, vanilla non-fat yogurt and oatmeal for the cereal. I also sub'ed brown sugar for the white, and (I must admit...) threw in a handful of chocolate chips. I didn't have a mini muffin pan, so I made 12 regular sized muffins, so they took about an extra 5 mins. to bake. After tasting them, I found that these muffins didn't need the extra sweetness from the chocolate. (Although it was a nice addition). They were indeed very moist, and had a nice banana flavour. I think next time I might add some cinnamon or allspice, just to jazz them up a bit, but overall, very good - especially for being a generally healthy snack. Thanks for posting this recipe!

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Lisa in Canada April 11, 2004

I used whole wheat flour and vanilla yogurt; also used sugar twin brown sugar substitute. I baked them in a regular muffin tin; it made 12 muffins and come out to 1 point each for Weight watchers. Thanks, they are great.

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Hugce March 30, 2003

Microwave Lemon Honey 2 egg yolks beaten juice and rind of two lemons 60g butter 1/3 cup sugar Combine all ingrents in med-sized microwave-proof bowl. Cover and cook on defrost for 6-8 miuntes. Stir occasionally until thickened. While hot pour into sterilised jars and store in refrigerator. this cooking one i put on here for every one can have i get some more if yours what it.

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evdelyn1973 March 15, 2003

These muffins are delicious! I didn't have the nonfat yogurt so I substituted low fat sour cream. It seemed to work just fine. I also made regular size instead of mini. It made a perfect dozen.

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Corinne W. January 14, 2016

Wow, so tasty! I used crispy brown rice cereal, maple syrup in place of sugar, brown rice flour and 1.5 tsp xantham gum in place of the flour, and goats milk yogurt in place of regular. Made in regular muffin tins, only 2 Weight Watchers points per muffin! YUM!

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francoroni August 05, 2011

I JUST made this recipe, with my own variations (of course!). I doubled this recipe and used a mini-loaf pan (my muffin pan is missing in action!). I used whole wheat flour instead, 1/2 cup sugar & 1/2 cup brown sugar, and 3 eggs. I also sprinkled a package of instant oatmeal (cinnamon & spice) and some sugar in the raw on top, then baked for about 40 minutes. This recipe was SUPER good, moist, and fabulous warm! I think a chopped apple added to the recipe would make it EXTRA yummy!

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1Luv2Eat&Drink March 08, 2011

Very moist. I think I added a bit more banana. I didn`t use as much sugar and I used whole wheat flour.

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sylviaspisic March 17, 2010
Low-Fat (Or Fat-Free) Banana-Crunch Muffins