These turned out really good. My daughter who is a picky eater loves them. I cut the white sugar by 3/4 cup and it was still sweet enough for us.
DH and my nephew loved these muffins! I thought they were good but wasn't sure I'd make them again. I thought they needed some nuts or crunch to offset how very moist they are. (I like my muffins a bit cakey.) However I was told that I MUST make them exactly the same again. And I feel good about giving them to DH without any oil and with some whole wheat flour. I made half muffins and the other half a loaf. The loaf came out a bit dark--not sure why the note says to leave it in the oven an extra 15 min. But it still tasted great. Thanks for a recipe I'll be making again.:)
I left out the applesauce (didn't have any, and no time to make) - I used half a cup of yogurt instead, and it seemed fine. I also didn't have trouble with it sticking to the liner ... maybe because of this substitution? I used double the amounts of banana and zucchini because they needed finishing, an extra egg and an extra cup of whole wheat flour. I kept the sugar same. Will definitely be making again!
Great way to use up bananas and zucchini. I doubled the recipe and added chocolate chips. used all all purpose flour and decreased the sugar a bit. kids love it. I embed up with 53 muffins. I suggest spraying the muffins paper cups with oil next time. they stick to the muffin.
Delicious. I made mini muffins and baked for 15 minutes.
I was trying to do some of the suggested changes from previous reviews. I used 3 ripe bananas 2 cups of zucchini and 1/4 C carrots 1/2 C sugar 1/4 C sugar free maple syrup. And then I realized I only had self rising whole wheat flour so I used 1/2 C of that and 1/2 C ground flax. Because of the self rising flour I didn't use baking powder or salt. It definitely need like 1/2 to 1 tsp more baking powder because the muffins were flat. I only had 1 1/2 C of AP flour. And I only had 3/4 cup of applesauce...short story it was a struggle. But SURPRISINGLY it turned out really nice ha! It tasted fresh and not sugary. Next time I'd like to stick closer to the recipe ha. Also the second tray I needed to use spray because muffins did stick to pan.
These were super yummy!!! My HUGE suggestion SPRAY YOUR CUPCAKE LINERS! I was sad I lost so much on the liner =( I did add a few things (not that it NEEDED it). I added craisins chopped pecans shredded carrots and white and milk chocolate chips. Delicious! Thanks for the recipe!
Correction to my previous review I actually cut all the sugar and used only whole wheat flour. Still a hit!
I really enjoyed this recipe but had to make a few changes due to what I had available and health reasons. I had no applesauce so I used 1/3 c butter 1/3 c Greek yogurt and an extra banana. I used 2 cups zucchini in an effort to use some up! I used 3/4 c brown sugar and 3/4 white sugar and still felt like it didn't need to be as sweet! I would love to get away with 1/2 c of each next time. I threw in some flaxseed meal (maybe about 1/3 c) since I didn't have oats. The muffins were soft and moist. I think the oats or some nuts would give it a great texture. I will certainly make this again!
These are okay- but a little dry as written. I baked exactly as the recipe calls for actually making the muffins a little bigger (so they should have taken longer to bake) but the 20 minute mark was spot on for 24 muffins to have a toothpick come out clean. They were just much drier than I like and especially as compared to banana and/or zucchini bread. I'd add a little more banana zucchini or applesauce next time to help it along. Otherwise flavor is good and I'm sure my kids will like them!
