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Very good muffins, although the recipe as written was too high in calories for my liking, so I substituted in a cup of stevia in place of the white sugar, and instead of the oil, I substituted in unsweetened apple sauce. The changes cut the calories down to 100 per muffin (based on 24 count) and 28 g of carbs. They came out very moist and tasty... will definitely be making these again!
Great, easy-to-customize recipe! Seems like everyone who makes this changes it to accomodate what they have on hand. Did use half whole wheat and half white flour; and sifted the dry ingredients to create a lighter muffin. Threw a few chocolate chips into the bit of batter to give that a try -- my DH likes those best, while I feel the chocolate overpowers the more delicate pumpkin and banana. Will definately make again. Easy, fast, tasty, what a muffin is all about.
These are really VERY good. The best pumpkin muffins I've tried. I replaced the sugars wih 1 cup of sucanat and 1/4 cup blackstrap molasses and it was more then sweet enough. Used coconut oil instead of vegetable oil.
These muffins are soooo good! I made them last night for the first time. I made half of the recipe just as the original and the other half I substitued apple butter for the oil and added 1 can of crushed pineapple. While the original recipe is great as is (I'm actually eating one right now:) ) The one with pineapple is a little more moist and the apple butter adds more spice. Just like the other comments, you can't tell there's whole wheat flour instead of regular. Thank you for this great recipe!!
Right now I am enjoying a muffin fresh from the oven and I have to say it is FANTASTIC! I did make one small change, just because I didn't have enough brown sugar (I was making a half-batch) so I used 1/4 c brown sugar and added a couple of tablespoons of honey. i will definitely make these again and would like to try substituting apple sauce for the oil. Thank you for a wonderful muffin recipe!!
yum! i made a quarter recipe with one container of banana baby food, 1/2 cup of pumpkin, splenda, sf syrup, and no oil. they turned out wonderfully but could use some more spice or a real banana next time. thanks!!
I've made these a few times--they're great--I like the banana/pumpkin combo, and you'd never notice the WW flour. I usually halve it and get 12 regular muffins (one pan with each filled to top) and I also usually add chocolate chips--this time some coconut too!
Very Good. New breakfast favorite!
These are very good. I got 32 "substantial" muffins from my batch. I love the blend of flavors. I used 3.5 bananas. I ran out of cinnamon, so I used pumpkin pie spice for 2 tsp. Definitely will make again.
These are EXCELLENT! So moist and yummy! I only made half the recipe, but used 2 medium bananas. My kids love them and I think these are my favorite muffins now. Thanks for sharing the recipe!