Fantastic!!! I altered it a bit. I used 1/3 unbleached white flour and 2/3 whole wheat flour. Then I used virgin coconut oil instead of olive or canola. Last, I topped it with a homemade sprinkle to make the top sweet. (pulse rolled oats, almond slivers, and brown sugar in a blender) These were amazingly moist and just sweet enough. YUMMY!
Followed the recipe exactly and they turned out great! I was nervous that using all honey might effect the texture and rising capability of the muffin, but it wasn't a problem at all. Very moist too which is key to any good whole-wheat baked good (might add a couple extra bananas next time to bump up the moisture factor). A keeper, thank you! FYI- Another of my favorite "doesn't taste like whole-wheat" recipes is Manuela's Fruity Whole Wheat Oat Bread (Fruity Whole Wheat Oat Bread). Also excellent.
I'll be honest, I was super-skeptical about whole wheat muffins being delicious. But I tried them anyway, using the super-crunchy whole wheat flour I had laying around, and they were a huge hit with all the picky people in my household.
I did add chopped walnuts and only had 1/2 c. honey so I subbed brown sugar for the other 1/2 c.
These were excellent! We halved the recipe and used 1/2 applesauce 1/2 olive oil. We also included some semi-sweet chocolate chips. Yummy!! They turned out perfectly - moist, sweet and healthy!
Excellent recipe! I've had less-than-perfect experiences with healthy muffins in the past. This recipe rocks! I even used a cup of egg substitute instead of the eggs and they were tender and fluffy as can be. Also used 3/4 cup of honey and a few packets of Splenda (it's what I had!). The sweetness was just right. Who doesn't have overripe bananas that need to be used, right? I used exactly six. For the record, the way I prepared them equals exactly 3 Weight Watchers points. Add a glass of fat-free milk and you've got a great (and filling) meal!
These were delicious! My picky toddler loved them and so did my skeptical husband.
I used 1c eggbeaters in place of eggs and subbed the oil for applesauce. For me, this made 30 muffins instead of 24. I entered this into my weight watchers recipe builder and it turns out to be 3 PointsPlus per muffin (whether you get 24 or 30 out of the batch).
Made half the recipe, which gave me 24 mini muffins, 6 normal muffins, and a very short mini-loaf. I added some dark brown sugar (a couple Tbsps.) because we've got some serious sweet tooths at our house that wouldn't eat them otherwise. I didn't bother with beating things separately, just mixed the wet ingredients, dumped in all the dry, and mixed till combined. They are delicious and my 2 year old keeps asking for more.
Pretty good for a healthy muffin. Next time I think I'll add some raisins since they weren't sweet at all. I did put some pecans on top so they added flavor. Thanks for posting.
These were quite good but I want to try adding a few things next time. I want to add more bananas as some of the people who tried these couldn't clearly taste the banana. I also want to try adding either raisins or peanut butter, though obviously not both. Because of the honey, these muffins had a natural glistening effect I haven't seen with other muffins. BTW, honey is a lot more expensive than sugar, and adding a cup of honey is like adding a normal sized bottle of honey, which can make this recipe surprisingly expensive.
We thought these were very good for "healthy". Will add cinnamon and raisins next time.