Liked that it's a healthy recipe. I did use 1 cup whole wheat + 1 cup white flour, 2 whole eggs instead of 4 whites, & about 1/4 cup almond milk (batter was very stiff without it). They didn't have a lot of flavor, but were very moist. When I make them again, I will just add more cinnamon & maybe a pinch of nutmeg or allspice.
Taste really good for how healthy they are!
These were great, I did have to add about 2 T of milk and used a full teaspoon of cinnamon, 2 eggs in place of the egg whites, rolled the blueberries in some flour before adding,used four smallish size over ripe bananas. I also sprinkled the tops with a cinnamon sugar mixture before baking. They rose good and didn't stick-but I did have to bake 5 mins more. Make sure you pack the brown sugar!!!
These are surprisingly yummy, considering all the ingredients are wholesome, healthy ones. No, they're not chocolate cupcakes, but my kids and I eat them up! I've made these 4 or 5 times now and I follow the recipe exactly. They freeze well too.
The reason I am giving this 5 stars is that I love the fact it is a healthy muffin recipe. I exchanged the brown sugar for about a 1/4 c. brown sugar splenda blend and also added some extra fiber to the muffins. My husband LOVES them and I will continue to share these when family comes to visit. Thanks for a great recipe!
This was really good! I made some changes because I was honestly afraid reading the ingredients that it would be VERY dry! So I used one container of OIKOS single serve blueberry greek yogurt, one whole egg and two egg whites. I used frozen blueberries which I stirred with 2 tbsp flour mixture before adding at the end. I used sparkle sugar on the top to sweeten it up a little. Baked it in a tealoaf pan. YUM! and soooo good for you. My daughter is now asking for her 4th piece! Thanks AR and ELEMMIRE!
Easy, tasty and a good way to use up bananas that are getting a little too soft. The first time I made the muffins, I thought the batter was a bit dry so added some low fat blueberry yoguert. The muffins were perfect. Today, the batter didn't seem so dry, but the bananas were previously frozen so that may have added more moisture to the batter. I also added some orange zest, hemp seed and bulgur to increase the protein and fiber content. This recipe seems very forgiving and love the fact that it doesn't contain any oil.
These were very good. For once s recipe accualy made the amount it said it would! I used frozen blueberries, althoughg I think fresh would be deffenitly better. I followed the recipe except I added a little milk because the batter was tooo thick but next time I would but a little bit of brown suger on the tops before I put them in the oven. This recipe would be good for a teen trying to make muffins.
I've made these twice now, and they come out very bland. I will not make these again.n
This was very delicious . Everyone loved this blueberry banana muffins :). I did add vanilla and banana extract . I also add tablespoon plain yogurt and sour cream this addition make muffins so moist and not dry out
Used to bake/cook a bunch. Been on the road for 5 years. Now I'm off, decided to try this receipe. Changed almost everything, throwed in a big spoon sour cream, then 1/3 C vanilla yogurt, used whole eggs. Everything cept the eggs, blueberries and yogurt was stuff I had from when I went on the road. Filled liners 3/4 full, baked 350 for 20 minutes. Not half bad. . .next time I'll leave out the sour cream and use more cinnamon. Maybe try alittle more yogurt. With the original recipe my batter was too dry, need to throw something in there to make it alittle more liquid. Maybe alittle pudding in the mix would work. It's a great start recipe and you can do anything you want to it and it will only get better. Cheers, OTRPU
Holy cow, not what I expected. I prefer sweeter, moister muffins. Came out very dense and dry.
They are an alright muffin. My husband and I don't mind them but my kids won't touch them. I changed three things; I used half whole wheat and half all purpose flour, added a few chocolate chips and I added some vanilla yogurt for flavor. I don't think I'll be making these again.
These were wonderful! I increased the cinnamon to 1 tsp, did 2 eggs (instead of egg whites), and instead of blueberries I added crasins. When you pour the batter into the muffin tin the batter looks very think and kind of dry, but when the come out of the oven they are great! I love this recipe because it is relatively healthy with whole wheat flour, only 1/3 cup of brown sugar and no oil, butter or honey.
These are just crazy good! Very healthy, takes care of the sweet tooth without doing damage to the diet. Also, a good pre-workout snack. For once, I left the recipe as it was... perfection! Getting ready to make it again, just waiting on the bananas! Enjoy~
It was alright. The kids ate it, my husbend and I where not to happy about it.
My 4-1/2 year old son helped me make these and it went great! Both of us and my hubby just loved these. My husband likes breads, cakes, muffins but is not a big sweets fan so these are right up his alley with most of the sugar coming from the fruit itself. I mostly followed the recipe only making the change of using whole eggs instead of whites, and even then I added a couple more eggs to the mix because it seemed the dough was a bit toooo thick when we went to put it in the pan. I have heard that cooking with wheat flour can make cakes/breads more dense and less fluffy so that might be why. The only other change I made is sprinkling some granola cereal and cinnamon on the very tops of the muffins before baking, and I made a double batch which made about two-three dozen depending on how full you filled the cups of the pan. Excellent recipe and will use it many more times in the future!!! Thanks!
I loved these! I made a few alterations that I think made them even tastier. I added an extra banana, some extra blueberries and extra cinnamon. I used two whole eggs and a little bit of extra sugar. I also had some peaches on hand that needed used so I chopped them up really small and threw them in . I added a little bit of heavy whipping cream because the batter was thicker than I thought it should be. My husband even liked these and he is not much for muffins.
Pretty good and healthy too. Would be better for kids made with huckleberries since they are smaller. Not sure if all kids dont like larger berries cooked in things or just mine:)
Just made these and tried one--they are great muffins! I followed a reviewers advice and used 1/3 cup brown sugar, two whole eggs, and a whole teaspoon of cinnamon. I also added a pureed peach--I had one laying around about to go bad--and it added some extra sweetness. Use lots of blueberries so you get that delicious burst of taste in every bite. Can't wait to have another one of these good-for-you treats with a cup of coffee for my breakfast tomorrow.
I had 3 very ripe bananas and blueberries to use up so I tried these. I used 1/3 cup brown sugar and per other reviews I also added 1/3 cup Splenda. I added extra cinnamon and a splash of almond extract for more flavor. I even sprinkled cinnamon sugar on top before baking for 12 minutes in muffin top pans. Even with the modifications they were very bland and tasteless!
These are pretty good for being so healthy! They're not too sweet but I like them a lot.
I really liked these muffins. I did make a few subtle changes. I increased the amnt of cinnamon, used egg beaters instead of egg whites and added blackberries in replace of blueberries. Yes, the muffins are a little dense, but they are so hearty and moist. I will certainly make these again, and will increase the amnt of banana's for a more distinguishable flavor.
I like recipes that are health-ified and still taste good. Unfortunately, this one didn't meet our taste standards. To be fair, I made some changes - substituted 1/2 white flour, used 2 yolks and 3 egg whites, and used brown sugar Splenda blend, in hopes that I could turn out a reasonably healthy but still tasty muffin. It tasted like wheat bread with blueberries. I will grudgingly finish them, but my son said they tasted "yucky". I will stick with the "Lighter Banana Muffins" from this website and try adding blueberries to it. Sorry...
The batter to these muffins was more like bread dough. After baking them my suspicion was correct. This recipe would make a great loaf of bread. Not a good muffin.
Excellent Recipe!! No matter what, DON'T add milk. The only thing needed to be done to the recipe is this - mash half the blueberries and add to the banana mixture before adding to dry ingredients. This gave the whole muffin a sweet flavor!
These were ok, but nothing special.
Made these a couple weeks ago, to a T. Then over that weekend, and again today. Today I did not have blueberries, so I used 1/2 black berries and 1/2 strawberries. I did not think they were overly dry and they are sweet enough. A new favorite! Thank you for the recipe.
For all you recipe-purists out there, don't hate me.. but I made about a million changes to this recipe. Used AP flour (that's all I had), 2 tsp cinnamon, 1/3 cup ground flaxseed, 1/3 cup rolled oats, 4 medium bananas, 3/4 cup soymilk, 3T applesauce, 2 whole eggs + 1 egg white, and 2 cups fresh blueberries. I also added a not-so-healthy streusel to the tops of the muffins consisting of 1/2 c flour, 1/2 c brown sugar, 4T butter, 1/4 c granola, 1/4 c rolled oats. Baked at 335 for 16 minutes. The result was a moist, slightly sweet muffin with a sinfully delightful crunch topping. YUMMMMM. The only problem is that the muffin sticks to the paper liner and you lose a lot of it when eating it. I don't know how to avoid that. I'll probably use this recipe a lot for a fairly simple and healthy way to use leftover bananas- plus you can sub the blueberries for a variety other fruits.
These were very, very good! I don't understand why some people said they weren't sweet enough. I thought they were perfect. If you want sweet, make cupcakes, not muffins.
Just made these muffins and eating my third one as I type this review.....I used half whole wheat flour and half white flour....added extra brown sugar because of all the reviews.......also added flaxseed......I did find the batter very very dry while I was mixing it , and added some non fat milk and it was perfect........the muffins are delicious, I don't find them bland at all!! Yes, they are a bit dry, but, that's alright......will definitely make again....
These were good and I probably will make them again for myself. That being said, the whole wheat flavor was incredibly strong, and the muffins were dry. If you want a moist flavorful muffin this is not the recipe for you. I was the only one in the family that liked them, though everyone did eat them.
After I finished making the batter I had to add a little splash of milk to losen it up a bit. It needed more of a banana flavor and they were a little to dry for me. Just an okay muffin.
Great recipe! Although I was able to taste the baking powder and will reduce the quantity of that next time.
These rock! I split the flour to use half whole wheat, half all purpose; split the sugar to use half turbinado and half white (gave it a little tiny crunch); used 2 whole eggs instead of 4 whites; added some freshly grated nutmeg and a splash of almond extract; and 2 tablespoons of buttermilk to moisten the batter. I also used almost 2 cups of fresh blueberries, lightly dusted in flour to keep them from mushing when baked. Will definitely add this to my recipe collection.
These are good, I think next time I'll add a little spice to the mix as they were a little bland. Overall for a "healthy" muffin they are good.
Just took these out of the oven, had one, then had to have another because it was so good! I did however make some modifications based on what other reviewers, I used 3 eggs (with yolks) rather than the 4 egg whites, did half white and half brown flour, and sprinkled with sugar and cinnamon before baking, I also used frozen blueberries (because it is March and fresh ones I can get at the store aren't really that fresh). They turned out great! I think next time I will try with all whole wheat flour just because I think they would have been good like that in hindsight. Was shocked how good they were without any oil or butter. Only complaint, which was my own doing (not following the recipe again) I put paper liners in my muffin tins and they stuck really bad to the papers. Otherwise great, healthy muffins, were fun to make with the kids and my 4 year old daughter loved them (my son is 2 and stubborn and won't try them yet). Overall great recipe that I will make again!
I have made this twice. First time I followed exactly and the muffins were very dense. It was my first time cooking with whole wheat flour though. The 2nd time i used 3 Medium bananas and a mixed cup of blackberries and blueberries. The muffins are moist and delicious! I will make this time and time again :)
These muffins are super dry - I had to add a half cup of milk at the end which made them overmixed and tough. If you add some liquid in before you mix the wet ingredients in, though, I bet they'd be great!
Followed the recipe almost exactly, but had to add a little milk as the batter was too dry. Also used 2 whole eggs vs. 4 egg whites. I know these are meant to be healthy muffins, but they really need more flavor! Might try again but add some butter and try a brown sugar crumble on top
I make these whenever I have bananas that are darker than what my family likes to eat. I feel they are a little dry so I add 1 tbsp of veg. oil. Overall I think they are very tasty.
These are great muffins!! I was so happy to find a recipe that used all wheat flour, as I had some extra whole-wheat pastry flour that I wanted to use. I added 2 egg yolks and had to use frozen blueberries because fresh ones are so expensive here; but they turned out great! Not too sweet either, just right with a nice touch of cinnamon flavor. The recipe made exactly enough for 12 regular-sized muffins. I'll definitely make these again!
Good recipe to adjust per preferences / ingredients on hand. As far as "healthy muffins" go, they are moist. I used 1c unbleached flour and 1c whole wheat flour; added about 1/3c agave syrup (to add a bit of sweetness and extra liquid per others' comments); used 2 whole eggs rather than 4 egg whites; and raisins instead of blueberries for added texture. I think they came out really well- 16 minutes perfect cooking time. If you are looking for a healthier muffin, this is a great recipe to try.
No taste at all just dry. tried adding some powdered sugar on top, did not work. Not sweet at all
Very yummy! Did as some others suggested, 1/2 white, 1/2 w.w. flour, a bit of coconut and 1/3 C sr. cream. Turned out moist and delicious and not too sweet!
These muffins turned out very dense for me. The batter looked really thick as I was mixing it, and I had to add 2 T. oil to get it to come together...they were okay, but lacked overall flavor. They still taste okay, just not great.
These are very easy to make and I love that the recipe uses whole wheat flour. My batter seemed a little dry so I added some milk while I was mixing. I would recommend either tossing the blueberries in some sugar or adding a streusel topping since the muffins are kind of bland. Other than that this is a great easy recipe.
Yum! These are fantastic! Like many raters, I slightly altered the recipe, using whole wheat pastry flour, two whole eggs instead of the whites, and 1/4 cup agave nectar in place of the brown sugar. I baked them at 325 degrees for 20 min. and they came out perfect. They rose beautifully and were very moist, with just the right amount of sweetness. I'll be making these again for sure!
Was really easy to make and loved that there was no butter. Instead of egg whites, I did 1 egg and 5 bananas (about 2 cups) and a little bit of milk (a little less than 1/4 cup), which made the batter really moist. My co-workers loved them. They are only good first two days, then they start to get soggy and heavy.
I thought they turned out great. I added more vanilla and cinnamon, and I also mixed in 1 cup of white sugar. My husband thought they were a little thick, so next time I will add a little milk to make them thinner.
Excellent and healthy!! I used 4 bananas that I had frozen and 2 whole eggs and 2 tbsp of flax seed meal to make this an even healthier recipe! They are MOIST and YUMMY! The kids AND the adults liked them!! Thanks for a great and healthy recipe!
Love, love, love these muffins! I used half wheat and half white flour, two eggs and when the batter was a little thick, I added a bit of almond milk that I had on hand. I love that they are not so awfully sweet like some, and man, when you bite into one of those blueberries...heaven...!!! I ended up with twelve beautiful muffins, and I will definitely make them again and again! Bet you could experiment with other fruits as well!
This recipe was a snap! I made them this week and shared them with friend and family. Everyone raved about them. I added some applesauce to make them moist and I added more vanilla because I love the flavour.
These are great muffins for the family, my mum simply love it when i made it and adding the fact that it's healthy but i still can't get the satisfaction from the others for they thought of the muffin a little bit dry. Might be the fact that it's made out of whole wheat. From the other's review, will next time add a little milk to make it softer. This is an amazing recipe, please try it! (^^)
Only thing I changed was not adding and vanilla extract, which I recently ran out of. These were KILLER! I will be making them sooo many more times! My very picky boyfriend even ate 2... until I told him they were healthy.. and he asked the ingredients... Once he found out they were whole wheat he was done. They were wonderful though, and I can't wait to make more!
I added 1/2 cup vanilla Greek yogurt to moisten the batter. Perfect! Great healthy recipe
I only put in a tad more cinnamon, other than that I made no changes. These muffins are delicious, it was easy to make!
These were super easy and so delicious. I was nervous about trying the recipe because of the mixed reviews, so I was very happy with the end result. They are just sweet and cinnamony enough that they do not taste too healthy. :-)
Good wheat flour recipe. Used 2 whole eggs in place of 2 egg whites. Tip: do not use yellow bananas. I'm going to use a bit of orange juice the next time I make it.
Excellent whole grain recipe! Banana adds moist texture and a lot of sweetness without the need for much sugar (unless you're palette's adjusted otherwise). I didn't have fresh blueberries, so I used frozen, thawed them out in some cold water and drained well before adding which kept them from turning to mush.
Once when I just looked at the picture I new it was the right thing to make.My family loved it. They always want me to make it and thankyou for your time.
These are really tasty. They are quite flavorful with the bananas, blueberries, and cinnamon. My only complaint is they were a bit on the dry/dense side, but hey, they are healthy muffins, what do you expect? I added more blueberries than called for, maybe 1/2 cup more.
Just don't see how there is no salt in this recipe. Add salt. You won't be sorry
Nice and easy to make recipe with yummy results. I only had two eggs, so I used two whole eggs instead of four egg whites.
Didn't have whole wheat, but did have 50/50 blend. They were excellent even two days later.
I followed the recipe exactly except for using frozen instead of fresh blueberries. I thought these turned out well, they make a good breakfast. They aren't the tastiest muffins ever but thats the trade-off for the healthy ingredients, low suger, and low fat.
These were OKAY. For some reason mine weren't so much fluffy as they were little rocks. I followed the recipe exactly, maybe it was my flour brand or something. Anyways, if you are looking for healthy these aren't too bad in terms of taste.
I doubled the batch since I had jumbo pans. They came out hard and tasteless. Could be better.
Made recipe exactly as written. Muffins came out dense, dry, and lacking in flavor. Would adjust recipe next time to half white flour and half wheat flour and add oil or butter.
These are so good. I did 1/2 blueberries and 1/2 blackberries which was very tasty.
These were good but not great .I baked them for the time stated but I think it was a bit too long as they were quite dry. Will try them again
I am surprised on how good this was because it was one of the only blueberry banana muffins when I searched it. It rocks too!! But I had too cool it for 21 minutes instead of 15 minutes. Still the best tasting
This is the second time making this recipe and I made a few small changes, amazing and addictive: Used 248g of blueberries Used 291g of bananas Added 2.25tsp of cinnamon - cant get enough of the stuff Used 57g of light brown muscovado sugar (reduces calories) Sprinkled a few oats on top of some of the muffins to add a different texture. Calories per muffin for me was 81 YEAH!!!
We didn't have Wheat flour and used unbleached flour. It was a bit bland for our taste and was a bit too starchy but that may have been the type of flour we used.
I must have done something wrong! I used 3 bananas and 2 whole eggs, but the batter was still very dry so I added about 1/3 cup of milk. I also followed another reviewer's suggestion and added a spoonful of blueberry jam to the middle of the muffins. They turned out OK, but I find the flavour to be bland :(.
I used Black Berries instead of Blueberries and it was SUPER good. I am a runner and am always looking for a healthy breakfast grab, or pre/post run snack and I can't get enought of these. They will be my "go-to muffins!"
Came out awesome. Used white flour instead of wheat, added crumb on the top. I also used about 1 3/4 cups banana that were over ripe. Great & East recipe!
Great for being so healthy... I didn't have enough banana so I substituted with a half cup of applesauce... used Splenda brown sugar instead... Excellent!!! My whole family loved them!
This is an easy, healthy and delicious recipe. I Made them as is with no substitutions. Yummy!!
I made these last night, added an extra banana & a little nutmeg, and had to cook them about twice as long, but they turned out good! They're a little bland, but not bad! I think I'll make them again but add a lil' sweetener of some kind ;-) Thank you!
I thought these muffins were very bland. It's hard to find muffins with much flavor and that was certainly a problem with these. They were much better served with butter (isn't everything?) but a great muffin can stand alone.
Very "healthy" tasting, dry, dense. Adding butter on top helped, but overall, it wasn't a muffin that I would think of as a muffin. It was more like dense bread.
Except for using white flour instead of whole wheat, I made the recipe as written. Found the muffins quite dry.
Not bad for a healthy muffin...but definitely not great. I followed the recipe except I added some unsweetened applesauce for a more moist muffin. Mine looked nothing like those in the picture...they didn't rise at all. They will suffice but not sure if I will make again! Thanks anyway!!
ok. here goes some ideas about the recipe. I thought that I followed the recipe close enough. But I must have done something that changed what all of you got in the end. Mine were quite moist. I used 1 3/4 c whole wheat flour, 1/4 c ground flax, 4 slimmy ripe bananas, 1 1/3 c of frozen large blueberries and 1 c 60% cocoa chocolate chips, 4 egg whites and the rest the same as the original recipe. I didn't think any of these changes would have made such a great difference. They were very moist, and had to add another 3 minutes to the time for baking. Anyone want to try this way and let me know how they work for you? Good luck
I don't know if I did something wrong but the mixture was so dry! I added two whole eggs instead of egg whites, and I had to add milk because of the dryness. They stuck to the papers so much that you ended up losing half your muffin to it and they tasted very very bland.
The recipe was easy, but tasted plain like something was missing. Also I found it to be a little bit dry. If you put a lot of butter or something on them they’re edible. Maybe if you use the best flour you can get then maybe you’d get a slightly better product. Maybe some oil in the recipe would help I don’t know. I followed directions.
I thought these muffins were absolutely delicious! My first time actually making muffins lol. But I don’t have one fix that I would add next time. The receptor never called for milk or butter, so the muffins never had a soft texture. It was very dry. I had to add butter on top mine so add some type of moisture. Other than that, good!
I've been searching for a good blueberry muffin recipe and I think I've found it! These are not only good for you, NO FAT! But they rise well and taste great.
It came of well. But I feel it was still short of the taste we get in markets. How to improve? But based on that I made strawberry muffins which tasted good. I include a picture.
I followed the directions perfectly- using 3 very ripe bananas and 1 1/2 cups of fresh blueberries. I made mini muffins instead of the large size. I did read the reviews and followed the advice of adding brown sugar crumbles on too.
There is something defiantly missing form this recipe! I added butter milk just so I could combine the ingredients. They came out okay with the milk. I gave the recipe a 1 because it was incorrect. I won’t make these again.
