Comments on: Banana Muffin Recipe

By: Barbara Altis

Barbara Altis — Wed, 23 Jun 2010 00:17:36 +0000

Hi, do you think it would work with spelt or brown rice flour and then just combine the amounts of white and whole wheat as one big amount? My holistic provider says I’m supposed to stay away from wheat except sprouted wheat like you find in Ezekiel Bread (not that I manage to stay away from the Pizza 100% of the time) and I’m just trying to find easy breakfasts to go myself. I’m a college student and many mornings I had only coffee instead of breakfast, and that was just to help me survive my morning class!

By: Andrea

Andrea — Thu, 19 Nov 2009 15:38:13 +0000

with 3 bananas you don’t need the sugar, a bit of honey or agave nector is just fine. I bake this way for my son all the time, we love adding carob powder also. We also avoide white or wheat flour, baking with spelt or rye flour!

By: Mr. Meltdown

Mr. Meltdown — Tue, 17 Nov 2009 07:04:09 +0000

That really looks great I will have to try that recipe for sure! Thanks for sharing.

By: Aneel

Aneel — Wed, 17 Jun 2009 14:58:08 +0000

hey!

just wanted to say the recipe sounds great!

I’ll be sure to try it!

By: Alex

Alex — Fri, 15 May 2009 01:25:04 +0000

thanks for the post.

these muffins look great. i’m thinking about adding protein powder to the mix.

By: cherrie

cherrie — Mon, 13 Apr 2009 15:10:04 +0000

it seems so easy and yummy. ill try this banana muffin this is good for my child. hope you post more like this healthy recipe.

By: Ryan

Ryan — Mon, 06 Apr 2009 19:22:25 +0000

These look great. I will definetly try this recipe out.

By: Strip that fat girl!

Strip that fat girl! — Sat, 04 Apr 2009 06:38:27 +0000

Oh my god, these sound delicious–but I noticed you’re using sugar, that’s a lot of simple carbs, I’d probably have to have this either post-workout or on my day off (I take one a week)…

By: Mikkie

Mikkie — Sat, 14 Mar 2009 13:50:48 +0000

Sounds great! I will use this recepie, besides it takes not so many time. Thanks for sharing!

By: Sarah

Sarah — Tue, 03 Feb 2009 18:56:36 +0000

I’d have liked grams rather than cups, my dough came out way too thick to pour into the moulds and I had to add some more egg and butter to get a normal consistency. To top it off, it stuck in the pan once baked – in spite of the grease and flour coating.

This is why I’ve given up baking apart from the starches and sugar part. But I really did want to make these, so I’m a bit sad.