These muffins are so easy to make and absolutely delicious!
Wonderful! My 5 and 3 year olds loved this, as well. We used 2 whole eggs instead of only whites, and added a bit more banana and cinnamon. We sprinkled a tiny bit of cinnamon-sugar on top and it was great! Thanks!
Read MoreThese muffins are okay, but not great. I made it as stated, except my bananas only yielded 1 cup so I added some applesauce to make the 1 1/2 cups. I also used two whole eggs instead of the 4 egg whites. They were a bit too heavy for my kids due to the fact that these are made with all whole wheat flour. If I make them again, I will probably use 1/2 white and 1/2 wheat flour. Overall, it is a healthy recipe with close to 1/2 fruit serving in every muffin. I like the fact that there is no added oil, yet they were still very moist.
Read MoreWonderful! My 5 and 3 year olds loved this, as well. We used 2 whole eggs instead of only whites, and added a bit more banana and cinnamon. We sprinkled a tiny bit of cinnamon-sugar on top and it was great! Thanks!
I am one of these cooks who really believes that any slight change in a recipe can have huge consequences. I just made a batch of these muffins, and my wife and 13 month old son ate half a dozen before they were cool. A couple things that I did differently: I sifted the flour with the dry ingredients - though I still used the larger grains of the flour. I used margarine instead of butter. I used large eggs and ended up with about 1/2 a cup of egg white from four eggs. I used two bananas that were so ripe they were black (never frozen though). Incidentally, two large bananas were exactly 1.5 cups mashed. I very precisely measured all ingredients, though the blueberries were probably a bit more than one cup. These were fresh, not frozen. The biggest change was that after putting in a spoonful of batter, I put in a teaspoon of blueberry jam. Then I filled the rest of the muffin cup up to about 80% full. I baked these muffins on the top rack for 20 minutes. They did not rise a lot, but they did rise more than the picture that is posted with the original recipe. It made one dozen fantastic, moist, and delicious muffins. This is a recipe that I'll use again and again... Oh, one more thing. I let the batter sit for about 20 minutes before I put it in the oven... This was by accident though cause I couldn't find the muffin pans!
So easy - so tasty! I wanted a healthy alternative to cake, so I made these for my one year old to take to day care to celebrate her birthday. I did tweak the recipe some-- (I doubled the recipe) I added a couple egg yoks, a little extra vanila and a whole lot of blueberries. Then I baked them in mini-muffin pans instead of a cake pan, and baked them a few degrees cooler. They came out very moist and flavorful. I think the trick is to pack them full of blueberries. One of the teachers even asked for the recipe!
I made these for breakfast. My 5 year old did not like the blueberries. I used 3 whole eggs and 1/2 whole wheat and 1/2 unbleached flour, and a drop of milk to make the batter a bit creamier. Next time I will use more bannanas (I used 2 1/2-not enough.) The bluberries make it sweet. This is a healthy alternative to traditional bannana muffins I have made in the past with butter and sugar.
I changed the brown sugar to 1/2 cup sugar. I used 2 whites. I added 3/4 cup skim milk, 1 tablespoon oil, 2 tablespoons natural applesauce, and a little salt. I had 3/4 cup banana and 1 1/4 cup blueberries. I baked them at 400 degrees for 18 minutes. Next time I will try all applesauce and use splenda for half of the sugar. My husband, 2yr old, and I really liked them. My husband said they taste more like a quick bread than a muffin, but still very good.
These muffins are okay, but not great. I made it as stated, except my bananas only yielded 1 cup so I added some applesauce to make the 1 1/2 cups. I also used two whole eggs instead of the 4 egg whites. They were a bit too heavy for my kids due to the fact that these are made with all whole wheat flour. If I make them again, I will probably use 1/2 white and 1/2 wheat flour. Overall, it is a healthy recipe with close to 1/2 fruit serving in every muffin. I like the fact that there is no added oil, yet they were still very moist.
A quick recipe, but not too much flavor, besides the blueberries. Adding a little sugar on the top before putting them in the oven helps to sweeten it up, and yes it does need tweaking. The mix after adding the egg white mixture was too dry and I had to add more egg whites. Using all whole wheat flour can make them too bready, maybe doing half wheat and half white; I'll let you know when I try!
Surprisingly good!It fit my craving and severe lack of ingredients-- no butter or oil, no applesauce to sub. I had no blueberries so I cut up a can of dark sweet cherries (which turned them blue!) and I used 3 whole eggs and 1/2whole wheat, 1/2 regular flour. Didn't measure the bananas, just mashed up 3 of them. Added a handful of chocolate chips and a crunchy topping of granola cereal with some extra sugar and cinnamon. Delicious!! Especially when warm!
It's a pretty easy recipe to follow and very healthy for a muffing, however it lacks taste. Adding walnuts helped but the muffing dried up after a couple of days. I see the potential in this recipe, but it requires tweaking...
I was looking for anything to use my bananas and blueberries in and decided on this. Took tips from reviews and did make a few changes, but in the end came out good. I'm sure I had more blueberries, bananas, cinnmon, and vanilla than called for. Did the half wheat half white flour, and only had three eggs so did two whites and one whole. When mixed up it was too thick so added about 1/3 whole milk. Sprinkled the top with raw sugar- looks and tastes better for garnishing! It does taste healthy, but the sugar and extra berries saved it. Thinking served with butter and jam it would be more delectable.
I just made these and they turned out great! I took the advice of other reviewers and did half white flour and half whole wheat flour. I also did 2 whole eggs rather than egg whites. My batter was super thick - i don't think I had enough mashed banana so I thinned it out with some milk. I also topped with cinnamon sugar and they took 20 min instead of 16. Thanks for a great recipe! Update: i made a second batch and used 4 bananas and added 2 TBSP oil to the recipe. i still needed a bit of milk as the batter was thick but they turned out AMAZING. I also added coconut. 5 stars!
good muffins. I used white flour, and added 1/4 cup milk and 2 eggs instead of whites. I topped with 1/3 cup nuts, 1/3 cup brown sugard and 1/2 teaspoon of cinnamon. I also added extra blueberries. I will make this again.
Made the muffins to recipe and then wished I had read more of the reviews...these muffins are very plain and don't really taste like anything. Desperately need more flavor of some sort...more berries, more spices, more sugar...I know it's very healthy, but it would be healthier to just not eat them.
Following the recipe exactly, I found that these muffins lacked flavor and were overly dense. however I will try this again with a few modifications. Allowing the batter to sit before baking, and adding some sweetness would be a great improvement.
These muffins are great for breakfast or a snack. They are healthy, too! I will definitely make them again.
These are DELICIOUS! i modified the recipe a bit, per recommendations below... I don't like to measure exactly soooo aside from the eggs, my substitutions are approximations: 2 egg whites and one whole egg, split the flour 1/2 wheat and 1/2 white, added a dash of salt, added 1/4 C. unsweet applesauce and 1/4 - 1/3 C light soy milk, and i used frozen blueberries, probably more than called for! I rinsed the berries in warm water to get some ice off them, then tossed them with maybe a Tbs of flour before folding them into the batter. I only had 3 almost over-ripe bananas but it worked well, also used 1/3 C PACKED dark brown sugar. After pouring to the muffin pan, I sprinkled a little Demerara cane sugar on top of each. They cooked quickly and rose really well so don't over-fill muffin pan! GREAT flavor, moist, perfect with a little bit of butter while still warm =)
I just use 2 whole eggs, but these are great! I make them as mini muffins and my toddler can't get enough
Very good recipe, especially for low fat. They are moist and sweet, I used a point of blueberries and they turned out great! I would use this recipe again for sure!
I just HAD to review these. With very few adjustments, the were phenomenal. I had to stop myself from eating the whole batch. I was very skeptical that any muffin could taste good without oil or butter. This recipe proves that a healthful option is available without compromising taste or texture. The minor modifications I made: Used one whole egg with two whites; used raw turbinado sugar instead of brown sugar; used half white whole wheat (King Arthur) and half all purpose four; used double the cinnamon (and probably a bit more banana); added about 1/4 cup buttermilk because the batter was a bit dry. Absolutely delicious. Thanks for a great recipe!
Very dry - needed butter or sour cream to swallow and this defeats the purpose of being so healthy otherwise!
Very good recipe. I made some modifications - used half whole wheat and and half unbleached white flour, added 3 tbsp butter, and used 1 1/2 cup fresh blueberries. I think it could have used a little more sugar.
Very dry and bland. I sprinkled the tops with additional sugar and cinnamon but they are still lacking in taste. Also I had to add more moisture to the dough, (maybe I had small bananas?). I've had much better tasting healthy muffins.
love these! they are pretty dense, so I added some appleauce, which helped a little. I used frozen blueberries, which worked great. very tasty and not too sweet.
The only changes I made to this recipe were to add 1/2 cup of mashed blueberries in addition to the 1 cup of whole berries. I also doubled the cinnamon and added three dashes of nutmeg. Although these muffins were very moist (and beautiful) they did not have a lot of flavor. Even adding a big tab of butter to the center while they were hot did not do much to help them.
Great recipe with changes. After looking at other reviews I used half whole wheat and half white flour, 2 whole eggs and some milk (not measured, sorry). I also used 3 large overripe bananas (only had 3) and I added about 1/4 cup oats. I upped the cinnamon to 1 tsp and added a dash of nutmeg. Topped the muffins with mixture of brown sugar, white sugar, and cinnamon. I had some batter left over after making 12 muffins so I tried making some little pancakes with the rest, using salted butter in the pan. Both were very yummy. I meant to add coconut as another reviewer did, but forgot. There will be a next time very soon, so I will try coconut then.
Ok muffins, lacked some flavor, and didn't rise very well. If I were to do these again, I would add about 1/4 to 1/2 teaspoon of salt. I could be wrong, but I don't see the need for the baking soda, since there are very few acid producing ingredients in the recipe (perhaps this might have contributed to a lack of sufficient rising). You may get better rising results by eliminating the baking soda altogether.
I halved this recipe in order to put it in a 12 slot mini muffin tin, but then forgot to half the banana. This turned into wonderfully moist muffins and everyone loved the texture! I also sprinkled a small bit of white sugar on top before baking to give a crust and hid 1 semisweet chocolate chip into each muffin for a nice suprise. Great recipe, quick and easy
Nice and healthy, the whole wheat and bananas compliment each other very well, everything was in perfect alignment to make a great muffin. It was missing that Wow factor though. I enjoyed them and would make them again if that was what I was in the mood for. Thanks for sharing.
These turned out great! I couldn't find my reg recipe, so I did a search for a quick and easy one and found this one. I used 2 cups of banana, because that's how much I had. Used pastry flour (2 cups, plus 2 tbls), because again, that's what I had. Chocolate chips instead of blueberries and the kids gobbled them up!
Bland and too dense is my general impression after making these. Tasted like banana bread with something missing and the blueberries seemed like an afterthought, really didn't go well together. I will compare to other banana bread recipes, something is missing or the ratios are off for this one as posted.
not much flavor, needs salt maybe some dried cranberrys for a tart flavor, won't be making again unless I ALTER the recipe...
loved that these muffins were sooooo easy to whip together and tasted amazing!!!! they are filling and everyone loves them!
These muffins are really good. To be honest, I thought (before making them) that these muffins would taste awfull.
I might try using 1/2 wheat 1/2 white flour next time. I added both milk and oil to try and get the batter a bit thinner. I also used muffin cup liners and 1/4 of the muffin sticks to them. I guess they were OK but not a fav for sure.
needs sweetness!!! they would be fine with maybe some sugar and brown sugar on top...
We did not care for these muffins. The flavor wasn't good, the texture was kind of rough, and there was a bitter after-taste. Maybe it was my ingredients...I had to use frozen blueberries.
SO yummy and filling! I kept the leftovers in the refrigerator and took out a couple at a time for a quick, hot breakfast.
WOW! I am so pleased to finally have a recipe that is both healthy and GOOD! I love that it used ALL wheat flour and NO oil. YUM! both of my kids LOVED it, and my husband said it was okay (he's really got a sweet tooth, so for him I'd have to add 1 cup of brown sugar to please). The only thing is that I altered it a little. I added 1/2 cup of 2%milk because my bananas were ripe, but not slimy ripe (which is what I usually use) and my batter was more like dough and not at all muffin-like. It is a total repeat recipe that I will be using again and again for my family. I even feel confident that this will be in my "Crowd Pleaser" collection. THANK YOU!
We gobbled these up! They were so yummy! Even the kids loved them. I had to make a second batch to share with our neighbors, and of course they asked for the recipe. Because of the reviews, I was concerned that they might be dry or bland, so I used 1.5 cups blueberries and added 1/2 cup applesauce. They took an extra couple of minutes to bake, but they were amazing. I'm addicted.
Delicious. I added 2 t of vanilla syrup instead of vanilla and put some brown sugar on top at the end of cooking. Served with honey butter to make a little sweeter. Could really taste the whole wheat flavor and the banana and blueberries. Not too dry.
Family Approved. The kids devoured these. I realized after the fact that there was no butter or oil and it really was moist. I used 1/2 cup egg whites from a container. Added granulated sugar just on the top b4 baking. B/c the batter came out thick, I scooped a lil in the cupliner, then added 3 large blueberries, added more batter, then 3 more and then one more layer of batter. The blue berries did not break or turn the batter purple. It's a really good recipe. Thank you.
When they came right out of the oven they were alright (nothing out of the ordinary), but cooled down they only tasted like baking soda.
I did not care for these. Thankfully I halved the recipe on the first try.. They are tasteless, dry, and there are many better recipes for your ripe bananas.
I MADE A DOZEN OF THESE, USED ALL PURPOSE FLOUR INSTEAD OF WHEAT, DIDN'T CHANGE ANYTHING ELSE. TURNED OUT WONDERFUL. WILL MAKE AGAIN.
This recipe was perfect! I used four overly ripe bananas that I had stored in the freezer and threw in some extra blueberries. I also used the splenda blend of brown sugar. These came out extremely moist and delicious! I will definitely make these muffins again!
Making these again today. My husband and daughter LOVED them! I used 1/2 C of white sugar (all out of brown), 2 whole eggs and added extra blueberries (1/4 C). They turned out perfect!
These were good. I added a bit more vanilla and a little more sugar. I used about two cups of over ripe bananas from my freezer which sweetened them up. I didn't have any blueberries which is why I added the extra banana. They were good. They were a little thick so I added a bit of water to the batter. I'll make them again for sure. I'm doing weight watchers and each muffin was 2 pts.
They were sweet, but healthy and moist all at the same time! We actually made mini-muffins with a bit of applesauce and wheat germ, and extra banana. Mmmmm...a great snack.
These tasted wonderful! The only change I made was to use half white flour and half whole wheat, so they turned out less dense. The banana made the muffins moist, and everyone loved them! I will make these again!
This is an absolutely great recipe. Very easy to make, hard to mess up. I did make a couple changes to mine after reading several reviews. I used 1 cup whole wheat flour and 1 cup white flour, because the whole wheat seemed like it would be too heavy.I used 4 medium sized very ripe bananas. (This is what made it so moist and sweet)I used about 1/2 cup of splenda brown sugar blend. Sprinkled in some regular splenda sweetener. I added a little fat free milk, because the mix was a little too thick. I sprinkled just a couple semi-sweet chocolate chips, peanut butter chips, a little bit of rolled oats and sprinkled a litte bit more of splenda sweetener. These came out perfect and very tasty! I recalculated the calories and still came out not too bad. About 135 cal. each. Thanks for the recipe!!
I just made 4 batches of these for Valentine's Day (enough for each of my two children's daycare classes and my own kindergarten class). My kids (13 months and 2 and half years old) loved them and I really like the banana blueberry combo. Thanks for the recipe!
If these were titled, "healthy" I would have given it 4 stars. They're definitely a little bland, but if you want a healthy non greasy muffin, this is it. I used 2 eggs bc didn't want to waste 4. I did sprinkle cin/sugar on top (before baking) like others suggested but it wasn't strong enough. If I make these again, I won't add the topping, but I will split a hot muffin (after baking) and sprinkle cin/sug in it before eating. The more blueberries, the sweeter, so don't skimp! In my oven these rose nicely and were done after 18-19 minutes. I only got 11 muffins.
this receipe has a great concept---only egg whites, no fat and fruit as a sweetner---great for adults but not for my two year old who likes healthy things a little sweeter. I would sprinkle some cinnamon and sugar as a topping for her next time.
I used whole wheat flour and cut the sugar down to 1/4 cup. This needed almost a full cup more liquid than was called for, I ended up adding buttermilk. I'm lucky they didn't turn out tough, I did my best not to over mix them. I did sprinkle just a touch of brown sugar over the top before baking.
I thought these were horrible, to be honest. I wanted a healthier muffin, but they were sticky and dry. I wasn't going to change the recipie, but I had to add milk because the batter was far thicker than a muffin batter. Maybe I did something wrong--a lot of people liked these. Of course, a lot of people made seven or eight changes to the recipie and then rated it. I'm also not used to eating healthy recipies, so that could be it too.
Used 3 eggs instead of whites and a whole pint of blueberries. They would have been quite dry without the extra blueberries. Also, they took 20 minutes to bake. Will make again.
Evidently some people doesn't realize that muffin batter is THICK. It's suppose to be thick. You're not making cupcakes. I only made 3 changes in making these. I used 2 eggs and 1 cup of WW flour and 1 cup SR flour with 1 teaspoon of baking powder and left off the soda. I baked these in 2 batches. Thirst batch was not sweet enough for my liking, so I added 1/4 cup of sugar to the other batter and these turned out perfect. I'll definitely be making these again, with about 3/4 cup of sugar.
Good. I followed others advice by adding a touch more bananas. There were plenty of blueberries, good overall for it's health content; best when topped with a touch of butter! I also think a cinnamon/sugar crunchy topping would be good. Will make again.
I thought this was a good healthy muffin recipe. I did make some changes, used 4 ripe bananas, 2 eggs instead of 4 egg whites, used 1/2 cup of brown sugar instead of 1/3. Also, I used frozen blueberries. The came out moist and did rise quite a bit. I had to cook them a couple of extra minutes. I think next time I will try sprinkling them with sugar in the raw for a little more sweetness and maybe add extra blueberries.
This was a good base recipe for me. I made the following changes: 1.5 cups whole wheat flour, 1/2 cup regular flour. 2 whole eggs instead of 4 egg whites. 3 tablespoons canola oil added. I did 1/2 cup blueberries and 1/2 cup raspberries. Made into 24 mini muffins. My 13 month old loves these.
Ok, any one who is familiar with the movie "Charlie's Angels", and remembers the part where Alex (the Lucy Liu character) bakes muffins and Dylan (Drew Barrymore) throws one at Natalie (Cam Diaz) and it sticks in the door.....LOL, that's sorta what these reminded me of. BUT, for as healthy as they are, with low calories...I'll take it! I did use egg beaters, which could be why they were a bit dense, but my 5 year old who can finally eat eggs really liked them....actually he made them. Next time I will add nutmeg and maybe another banana + more vanilla. Thanks for the nice recipe!
I wish I had read others' reviews before I made these. They are tough, dull and bland, totally not tasty.
I followed the recipe (using frozen blueberries), and these came out bland. I think they may have needed more sugar, and a little bit of oil.
I'm really didn't taste the banana or the blueberries. What Iv'e done to the blueberries and all the recipes with blueberries is Iv'e rolled them in dough because if you don't it will make the dough all blue. It was fairly easy to make and I'm 9.
My muffin tin was in storage so I made these just in a 8x8 baking pan and increased the baking time to 35 min. It turned out very well and have remained moist and tasty even 4 days later! I also forgot to put cinnamon in but it still tastes great! Thank you for the healthy alternative!
These are excellent! So many of these recipes are insanely sweet. Not this one. Try it! You'll be glad you did. I added about a tbsp. of dark cocoa powder just cuz it sounded good and it was.
Yum! Easy and healthy! I added apple sauce and more blueberries. My 10 month old loves em!
I took some other reviewers' advice and sprinkled sugar on top. I also added about a tablespoon (or 2 maybe) of milk so the batter wouldn't be so thick. These were good, but not great. I will increase the sugar next time because they weren't sweet.
As directed they came out with a weird gross rubbery texture. Definitely won't make them again!
These are great! Made with whole wheat flour, and no oil or butter -- so they're super healthy! The only adjustments I made were: I used 1/2 cup egg substitute in place of the egg whites; and I had to cook them for an extra 2 minutes. (Probably because of my oven, not the recipe!) Next time I might add a bit more cinnamon...
These are so-so. I used 2 whole eggs and regular flour as a substitute. You can't really taste the banana flavor too much--just tastes kind of bland. Won't be making this one again.
Pretty good but still need a little tweaking. I added an extra tsp. of vanilla, 1/2 c. applesauce, 1/4 cup milk and sprinkled cinnamon sugar on top before baking. I will make again, but I think I'll add an extra banana next time.
This is the first Muffin that I've baked and I'm very happy. It was easy to prepare but I used 180C (my oven doesn't have 170C setting) and baked for 15 min. Also I lined my muffin trays instead of greasing them. The outcome tasted really great and using good quality blueberries really help add bits of sweetess. Only problem is the muffins didn't rise as much as I thought they would and they tasted quite thick, more like bread than a muffin. Still Yummy and Healthy tasting.
This is a great starting off recipe. I too tweaked it a bit. I used 1.5 cups unbleached flour and 1/2 c w/w flour, added a 1/2 tsp salt, used 3 medium very ripe bananas. In a 1 cup measure, I cracked 2 lrg eggs, added 1/4 c veg oil and then filled to the 1 c line with milk. Mixed everything together til moist and was able to get 24 muffins. Cooked for 10 mins then rotated my pans and cooked for addt'l 10 mins. They are a touch on the bland side, but next time I will try adding a bit more sugar and cinnamon.
Amazing! Followed the recipe exactly, only using two whole eggs instead of egg whites. They were much more like regular muffins than I expected. They are very moist. I would take them out of the tin and on to drying rack to avoid them getting soggy. Great way to get nutrition. If you want sweet delicate muffins, this isn't the right recipe- but if you are looking for a way to have a muffin you can enjoy every morsel of and have no guilt eating a second one. Make these daily!!!
I followed the recipe exactly, and I thought these were pretty disappointing. My two-year-old wasn't really into them either. Seems like something is missing.
I just tasted these out of the oven and they are darn good considering they have no oil. I made my normal substitution of whole wheat pastry flour and EggBeaters. I also wanted to use my two large muffin pans so I increased the recipe by 50% and added some chopped fresh strawberries for the extra blueberries I would have needed. I usually sprinkle about 1/4 tsp of vanilla sugar on muffins before baking so I did this as well. The only thing I might add next time is a little salt. They were very good and I'll make them again because they are pretty much guilt-free and very easy to put together. For those who found them tough, do not overmix the batter. Whole wheat flours especially will develop gluten with too much mixing. It's best to fold the liquids into the flour with as few strokes as possible. It really makes a difference in the texture of any muffin or quickbread.
My boyfriend loves these. The only thing I changed was I used two large eggs instead of the four egg-whites.
Pretty good recipe. I took the liberty of making a few changes though, of course. I added about 3/4 C of applesauce and used 2 whole eggs instead of the egg whites and used about 1.5 to 2 Cups of frozen blueberries. I also did half white and half wheat flour. At first bite, they seemed a little bland, but by the next day they started to taste better. I might add a crumble topping next time, just to give them a little something extra. I love this recipe though- great way to use up those bananas and clean the freezer of fruit!
i love this recipe. Its so healthy and amazingly delicious. What i did so my blueberries didn't sink was. Covered the wet blueberries in 1/2 of the flour, then folded them in after. I will definitely make this amazing recipe again. -Thank You
These were really good! I took others suggestions and ended up using 2 whole eggs and extra cinnamon. I also used the Splenda Brown Sugar and they came out great. My little guys loved them too. Healthy and delicious!
I found this recipe to be average. It was healthy, which was nice, but I found it kind of bland. It also wasn't very moist. I had to use white flour instead of wheat b/c I didn't have any on hand, and I used 2 whole eggs instead of 4 egg whites, so perhaps that is the reason. I also doubled the cinnamon, and it was still a little bland. I probably won't make these again without some tweaking.
Made these last night. Took the advice of one member and mashed 1/2 the blueberries and used 4 ripe bananas. Followed recipe to the T and they turned out very tart and BLAND. Daughter and hubby wouldn't eat them.
Ok. I agree with some past reviewers that there is something missing? I used 1C whole wheat flour and 1C white flour and 2 whole eggs instead of 4 whites. Tastes very healthy and flavor isn't bad but I may add just a bit of oil or even butter with maybe some honey if I make these again. Thanks for the recipe though, I needed to use up a few bananas!
Very good for a healthy muffin. Not the most flavourful but healthy none the less. It did need a splash of milk as the batter was too dry, approximately 1/3 cup is what I used.
I love muffins! And I loved this recipe because they are sooo much healthier, I didn't feel guilty eating them! They were dense, obviously because of only whole wheat flour, but they were definitely not dry. Great banana flavour, I did not measure 1 1/2 cups rather I just added 3 bananas. I do think I would try adding more cinnamon next time because I couldn't really taste it enough for my liking. I was worried when I first started adding the bananas and egg whites, that the batter would be really dry, but it ended up just as wet as any other muffin recipe I've used. This is my new go-to recipe when I want a muffin treat.
This is a fabulous recipe! These muffins are moist and have a nice texture to them. Way to go!!!! I sprinkled oats and flax to the tops just to add a bit of extra nutrition (yum).
