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Recipe Summary test
Ingredients
12
Original recipe yields 12 servings
Directions
Nutrition Facts
Per Serving:
200 calories; protein 3.7g; carbohydrates 30.1g; fat 7.5g; cholesterol 16.7mg; sodium 296mg. Full Nutrition
Most helpful positive review
I substituted unsweetened applesauce for the oil, two egg whites for the egg, and 1/4 cup brown sugar + 1/4 cup Splenda for the white sugar. They were DELICIOUS and so moist! I've been trying to adapt a muffin recipe for awhile now and this is the first time I've tasted success. With my substitutions, each muffin has only 0.5 grams of fat and 110 calories! Read More
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(864) Most helpful critical review
Reviews: Most Helpful
I substituted unsweetened applesauce for the oil, two egg whites for the egg, and 1/4 cup brown sugar + 1/4 cup Splenda for the white sugar. They were DELICIOUS and so moist! I've been trying to adapt a muffin recipe for awhile now and this is the first time I've tasted success. With my substitutions, each muffin has only 0.5 grams of fat and 110 calories! Read More
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(864) These are the best! I did as some suggested by using half whole wheat flour and half white flour, also half white sugar and half brown sugar (plus an additional 1 Tbl of sugar), and added chocolate chips to the batter. My kids can't get enough of these - they are great for breakfast and for snacks. I have made this recipe at least half a dozen times and it is fool proof. Great texture and taste. Thanks for sharing this recipe, Karen! Read More
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(398) I'm on a low fat diet, so I altered this recipe a bit & used applesauce instead of the oil, egg beaters for the egg, & skim milk.(If you are using paper liners in your pan, be sure to spray them with non-stick spray before filling) I also added 1/2 cup of chocolate chips & 1/2 cup of chopped nuts. I can't keep these muffins around! I have made 4 batches since last Friday! Read More
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(293) Advertisement
I used all whole wheat flour 1/4 cup white sugar two eggs and three over-ripe bananas. I did add a half teaspoon each of cinnamon and nutmeg at the last minute. Super moist and really just.....good. It really does need that extra egg. Next time I'll use applesauce instead of oil. Read More
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(116) This is a great recipe. The muffins have a really good texture - not too heavy, not too crumbly. I substituted applesauce for the vegetable oil and used 1/2 cup packed brown sugar instead of white sugar. I also added 1/2 cup chopped walnuts. Great flavor - the taste of banana really comes through, not too sweet. Read More
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(104) This recipe was great although it does need nuts in it. Quick and easy. I made mini muffins (bake 10-12 min.) and they turned out beautifully! Read More
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(78) Advertisement
I made this recipe with my 1st graders in Taiwan after we read a story about goats that make oat muffins (long 'o' sound). I let them mix the things and mash the bananas and we made extras for the other teachers who were asking for this recipe. Read More
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(68) 
Great muffins! Very moist and delicious. I added a mashed up apple and decreased oil to 1/4 cup. They were wonderful. Read More
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(59) Excellent muffins! Substituted the oil with applesauce and half the white sugar with brown sugar. Great chewy texture with the oats just the right amount of sweetness and they freeze well too. Made these a second time but had no applesauce so I just used an extra banana instead of the oil- still good but a little heavier. Read More
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(52) 
