I made these according to the recipe except I added cinnamon, vanilla extract and a whole smashed banana instead of 1/2. Baked at 375 for about 30 minutes. They came out with beautiful crispy tops and wonderful flavor. Definitely will make these again.
Very good muffins nice and full. I use less then 1/3 of a cup splenda and I used 1/2 cup applesauce too. I baked them for 35 mins at 375. They're so moist. Thanks a lot I'll make these again.
A nice, hearty muffin. I used one whole egg in place of the egg whites and 1/4 cup of canola oil in place of the banana. Excellent!
I made these as directed except used regular all bran instead of the extra fiber variety. A fine plain bran muffin. Reasonable texture, not terribly exciting, but a good solid bran muffin.
I used splenda and unsweetened applesauce for the mashed banana and skim milk. I also added 2 tsp cinnamon and sprinkled a little splenda and more cinnamon on top. I haven't made very many muffins, but previous recipes yielded puny muffins. These are better sized - about 4 tbsp (1/4 cup) batter per regular 12-muffin tin. It's soft and yummy, although bland. Maybe an addition of an extract would help. I know next time, I'll use the full 1/2 cup splenda. Maybe it was also because I didn't use a banana. In any case, I love this muffin spread with fat free cottage cheese, cinnamon, and fresh fruit. I'll have it again this morning - I'm drooling over it. Thanks ;)