2 Reviews
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The Kitchen Magician on 9.2.2016
Perfect muffins! Just right for the not-so-sweet muffin lovers, perfect light and fluffy texture for those with specific texture requirements, light banana flavor with an excellent burst of blueberry juiciness in every bite! I followed the recipe to a T, using fresh berries and baked them right at 20 mins- like was highly suggested in the recipe. Overall, a perfect muffin that couldn’t be more perfectly simple to make!
tampabuckeye on 3.27.2013
Very yummy! Lighter texture than most banana muffins. Well-liked by all, will make again.
5 Comments
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dancingfoodie on 8.22.2009
Very good muffins, especially when topped with Ree’s cream cheese frosting. The recipe yielded 24 mini muffins and 6 regular muffins (so like other members, I ended up with the equivalent of 18 regular muffins). I baked them at 375 and kept a close eye on the mini muffins for the timing. Overall, I think I would make these again.
lisaandrews on 8.14.2009
I made these this morning and they were delicious! It made 36 mini muffins. My kids all loved them. I also cooked them at 375.
bethybrianna on 8.7.2009
I made these this morning and brought them to work with me. They are very yummy! I was particularly excited because they don’t have any white sugar in them. I, too, had some extra batter (I threw it into a small pan because I didn’t have any extra muffin pans or time to make a second batch). I cooked them at 350, but it took about 25-30 minutes, so probably rtjenki is right about 375. I’ll keep this recipe!
rtjenki on 7.26.2009
I made these this morning and they were wonderful. I also made it with butter instead of margarine because that’s what I had. And it also made 18 instead of 12. I cooked in at 375 and they turned out perfect.
candykettle on 7.24.2009
I made these muffins tonight…very good. I ended up with 18 muffins. I used butter instead of margarine–I live on a dairy farm, sorry! I also sprinkled a little sugar on the tops. They were a winner in my house