These were yummy! I doubled the cinnamon and took out the nutmeg, while adding a splash of vanilla. I used a little bit more brown sugar and a little more condensed milk, and these were very healthy, and very tasty.
I followed this recipe exactly, and the muffins are quite tasty. The do have a fairly dense doughy texture, but I think that I may not have baked them long enough at 350 for 15 minutes...the tops were still a little raw. No complaints, I liked them a lot, but I would probably not serve them for company, but rather have these as a healthier version of a breakfast muffin. The reason it wouldn't be a company muffin for me is that they are a little too much like bread for a dessert, but too much of a muffin to be served as the bread with dinner. I still liked them though! I also sprayed my pan with cooking spray and let them cool in the pan, and did not have a problem with sticking at all.
I made these this morning to use up some of the overripe bananas that were beginning to overrun my kitchen. I really liked the flavor and texture of these (they were not overly banana-y, and they were more like a chewy yeast bread in texture than a muffin). The batter did seem a little dry to me at first, so I added another two tablespoons of sweetened condensed milk. I used muffin liners too, and they stuck something fierce. I think I'll just use an unlined nonstick pan with cooking spray next time. I really liked how easy and quick these were to make (not even 20 minutes from start to finish for me). Thanks for posting!
These muffins make a lovely and quite healthy breakfast. Their texture reminded me of bread. Hey, I've never made muffins without adding butter, marg or oil before! First I thought I misread the recipe! I used fine brown sugar for the muffins, but coarse brown for the sprinkling. I ate them as they were and didn't eat them with butter. However, I had a little bit trouble with the given baking instructions. It says: 350F/200C. I've checked the equivalent of 350F in Celsius with the zaar converter and it said 176C. I baked them at 180C, but had to bake them for 25-30 minutes. I did love the way they turned out, though. This is a quick, low-fat recipe that I will use again. I don’t recommend using muffin cups liners, though, as I did. The muffins really stuck to the paper. Thanks for posting.
YUMMMMY! although I would have prefered them a bit sweeter since I am giving them to my sweet-tooth DS, mabey because I only used 3 bananas. Very easy to throw together and very moist! thanks Rita!...Kitten:)