Whole Grain Banana Muffins

Was sooooooooooooooooooooooooooooooooooo good!!!!!!!!!!!!!!!!!!

Loved these! Reduced raisins to 1/2 cup and it was still plenty. Subbed walnuts for the pecans b/c that’s what I had. Followed the rest of the recipe exactly.

Delicious muffins, super moist & easy! I almost feel bad rating this one as I made so many changes….but I love reading how people change the recipes, so here’s what I did to increase the protein & make it nut free for kids school snacks. I also used 1/2 oat bran and 1/2 flax meal rather than 1 cup oat bran. I cut down the sugar to 1/4 cup, and added handful of choc chips, left out the nuts and applesauce, but used 1/4 cup coconut oil instead. I used 3 full eggs & as I don’t have pastry flour, I used 1/2 almond flour and 1/2 cup oats instead. Also I topped them off with rolled oats and millet for some crunchy topping & decoration. They are a bit sticky to the paper liners, so I’ll probably just grease the pans next time. I did have to cook them an extra 5 mins with the extra moisture I added. Thanks!

I will definitely make this again. I made several changes due to allergies and to increase the depth of flavors & texture, but kept the ratio of dry to wet ingredients pretty much the same. These muffins came out moist and delicious. For my future reference: 1 and 3/4 c of whole wheat pastry flour, 1/2 c all purpose pastry flour (makes it lighter & fluffier), 1/4 c brown sugar (for a richer caramel flavor) 1 tbs baking powder, 1/2 tsp salt, 1/4 c brown rice syrup (instead of maple syrup) 1/2 c plain Greek yogurt (for added protein) 1/4 c light sour cream, 2 tsp melted coconut oil, 1/2 c (4oz) banana purée (find in baby aisle/used for extra banana flavor) 1 tsp vanilla extract, 3 med bananas (mashed)

I have never eaten a whole grain banana muffin, so this was new to me. To be honest, it’s not what I’m used to – sugar packed muffins. With that being said, I’m trying to get away from all the unnecessary sugar and I think this is a good starting place. It’s not my norm, but will be my new norm! I did make a few changes due to what I had on hand. I used 1 & 1/4 cup whole wheat flour because I didn’t have pastry flour. I subbed sour cream for the yogurt (so I used 3/4 cup sour cream total in the recipe). I used two 4oz cups of applesauce total – because I was short a banana. A whole egg and 2 ripe bananas. I did a few muffins without pecans & raisins, a few with pecans & raisins, a few with just pecans, and some with just a few chocolate chips. They were all great! I will use this recipe again!

Loved it! I’m not a fan of raisins so I substituted with fresh chopped apple.

So, I made these this afternoon (Aug. 2, 2014), and my reaction is mixed. The first thing I’m sure of is there is too much baking powder in these. There is a metallic aftertaste that is unpleasant. The other issue I had was that the baking powder acted immediately in the batter when dry hit wet, but then they didn’t rise in the oven. The top note of flavor is good, but that metallic aftertaste nullifies that. My advice, less baking powder and make sure it’s double-acting! Aside from those criticisms, I like the versatility of the batter. I added whole oats instead of oat bran, trail mix (with sunflower seeds, raisins, nuts, etc.) instead of raisins and pecans, and used all Greek yogurt instead of the sour cream. The texture is dense, but that’s the way I like them. Overall, I’d try them again with a few adjustments.

Amazing recipe and use of whole wheat pastry flour! Very moist muffins. I sprinkled chocolate chips on just a few as an experiment.

I did not care for this recipe. Even my son who loves all muffins was not a fan of these.

Changed a few things, Oat bran to ground flax seed,and raisins to dried pineapple, next time I think I’ll add coconut for fun.

This tasted pretty darn good and were very moist. I was looking for a pretty healthy muffin that I could make with the ingredients in my pantry. I didn’t want to go to the store so I didn’t follow the recipe exactly… *only used 1/8 cup maple syrup subbed brown sugar for the rest *I only had plain yogurt so no sour cream *Only had whole wheat flour so I subbed 1/2 cup of milled flax seed *Didn’t have applesauce so I cut up an apple stuck it in the microwave then blended it. *also didn’t have oatbran so I used oatmeal. Where there is a will there is a way :). I didn’t realized I subbed so many ingredients until I listed them! Pretty forgiving recipe and they turned out great.

This was a great recipe! I made a few changes that were suggested and what I had on hand. I enjoyed not having to use oil and a lot of sugar. Loved the idea of using non fat yogurt too! Thanks so much for sharing this great recipe!

Tastes awesome! Don’t cook in muffin liners, though – very hard to peel off paper.

These were good, but not the best banana muffins I’ve ever had, and I tend to cook whole-grain recipes rather than regular. These muffins were tasty, but they just weren’t my favorite ever. I’m undecided as to whether I’d make them again.

I made some modifications to suit my cooking style. I used 1/2 cup oat bran and 1/2 cup ground flax. I also used banana cream pie fat free yogurt in place of plain. I omitted the raisins and added an extra banana. These would also be good with chocolate chips instead of raisins. Yum yum…..

Loved this recipe! Didn’t have the pastry flour or oat bran so just used all whole wheat which sometimes can be dry. Not so — really moist and yummy. Threw in chocolate chips with raisins (1/2 and 1/2). Added chopped pecans but next time would pan roast them first as I found them a little bitter. Otherwise really, really good. Had one ripe banana left over so sliced it and put it on top before baking. Looked nice.

This recipe was excellent. I omitted the sour cream and used a full 6 oz. container of mango flavored yogurt because that’s what I had. I also used rolled oats instead of oat bran and swapped 1/2 cup of chocolate chips for the raisins. I also mixed the pecans in instead of sprinkling them on top.

I thought this recipe was really blah. Maybe not sweet enough, maybe just not enough taste to it? I don’t know. Might’ve been tasteless bananas. I followed the recipe almost exactly (used all whole wheat flour instead of part pastry) and I didn’t have the nuts, but honestly, the raisins were the only saving grace in the muffin.

I think these are pretty good! They could be a tad sweeter though. I added a couple mini chips and substituted agave nectar for the maple syrup and they were great!

These were flavorful, moist and substantial. I confess to making a few minor adjustments according to what I normally have in my fridge/pantry – all whole wheat flour, a whole egg, and all 1% sour cream. I also just incorporated the nuts into the batter rather than sprinkling on top. I really enjoyed these whole grain muffins. Thank you!

I’ve made these twice, and neither time did they turn out tasting very good, or rising very well. I think I’ll stick with the honey bran muffin recipe.