Very Moist and great taste with no added fat (i.e.butter/oil) - wow! I just had to rate this recipe after trying it so that everyone else would try it too! I made 48 mini muffins out of this recipe (cooking time 13 min) and they turned out wonderfully. Modifications were: I put in two whole eggs instead of separating used normal organic whole wheat flour cut out the allspice used only 1/2 cup maple syrup (the real stuff). I froze them and put them in lunches for my little girl and husband - they both love them - and I do too.
Wow! I'm always looking for nutritious low fat low sugar recipes for breakfast and snacks and this is one of the best! I made the following changes only out of necessity because I think this recipe is perfect by itself: --added an extra banana (it was going to spoil soon) --decreased syrup to 3/4 cup (used sugar free syrup because it's all I had) --decreased sugar to 1/4 cup --didn't have nutmeg allspice or cloves so I just added extra ginger and cinnamon. I poured the batter into a 6-muffin pan and a square baking pan and baked the muffins for 20 minutes and the square pan for 30 minutes. Silicon baking pans are great for this--don't have to grease anything and they come out so easily! ---Update---I made these again the same way except I added the cloves and nutmeg this time and tried decreasing the syrup to 1/2 cup and discovered that I prefer using only ginger and cinnamon and that 3/4 cup syrup is needed to make it sweet enough.
This bread is absolutely delicious! I followed the recipe exactly and found the results to be terrific. A healthier version of the classic zucchini bread but fantastic in it's own right. A very nice combination of spices...even my picky boyfriend thought that it was great:) Thanks for the recipe!
This was delicious. I used old fashioned oat meal and processed it to a fine powder instead of the bran and cut the syrup down more than 1/2 and added more pumpkin. I added chopped pecans too.
Delicious recipe! I used sugar free syrup instead of regular. Otherwise I followed the recipe exactly. The final product is very moist yummy and nutritious.
I used 2 bananas instead of the pumpkin as I only had a large can and didn't want to waste the rest. I also used 1/2 cup lite syrup and 1/8 cup sugar and an 1/8 cup splenda (I don't taste the splenda if I use this little bit). I also used quick oats instead of bran simply because I had them. I didn't process them as someone else did but would next time. I also added 1/4 cup water. All in all they are OK. I cooked for 30 minutes and it was too long. Not bad but they taste healthy.
Delicious! I made a few substitutions because I didn't have all the ingredients on hand but it seems to be a robust recipe that can take a fair amount of fiddling and still turn out well. Oh and taking the suggestions of others here I did cut down on both the sugar and maple syrup by quite a bit. Maple syrup is expensive and half the amount called for works just fine if you add in a little more liquid elsewhere.
These were moist and very flavorful. I used All-Bran wheat germ and flax meal. I had to add a little bit milk b/c that made it a bit thick. I put some chopped nuts on top. This was a perfect recipe to help me use up a lot of my zucchini and that banana that has been on the counter for a while. Great for breakfast or a healthy snack. These are really good for you!
Very nice recipe. Made some substitutions just based on what I had on hand - squash instead of pumpkin 2 whole eggs instead of 1 whole and 2 whites 1/4 cup maple sugar (ran out) and 1/4 cup honey instead of 1 cup maple syrup 1/3 brown sugar instead of raw didn't measure the zucchini - just used two I had on hand regular whole wheat flour. Could be slightly sweeter than I made it but was still nice.
