Comments on: Banana Walnut Muffins

By: Deirdre

Deirdre — Tue, 19 Jul 2011 16:48:39 +0000

I have made muffins before and I made these today. Usually a muffin mixture is more batter than dough, but this felt like dough and folding in the dry ingredients was the first challenge. The muffins look beautiful but are dry and disappointing in flavour. I think there should be lots more fluids added to this to make it more of a batter and less of a dough, Anyone else?

By: Jo

Jo — Fri, 24 Sep 2010 19:18:48 +0000

Made these today. They’re good, but was wondering, is the batter supposed to be more like a dough?? Mine was very thick and dough-like. The only change I made was to 1/2 the recipe, and I used some coconut oil w/ some butter in place of all butter. I’m lovin your recipes-thanks so much!

By: kate

kate — Thu, 10 Jun 2010 00:29:57 +0000

Josie — I’m sorry that the recipe didn’t turn out right for you. I couldn’t tell you what happened in your kitchen, but I know that I always use the most ripe bananas I can get my hands on (even black ones!) for maximum flavor and texture.

By: Josie

Josie — Wed, 09 Jun 2010 22:08:31 +0000

I don’t know what I did wrong with this recipe but they came out tasteless, dry and unappetizing. I substituded Splenda for the sugar and they really tasted awful! Very disappointing!
Josie

By: kate

kate — Mon, 07 Jun 2010 01:19:09 +0000

Jenn — Nutmeg and cinnamon sound delicious! I’ll have to remember that next time around.

By: jenn

jenn — Sun, 06 Jun 2010 23:45:42 +0000

Great recipe. I used brown sugar, added a touch of nutmeg, cinnamon and topped with turbinado sugar. Delicious!

By: Giddy

Giddy — Fri, 24 Jul 2009 23:44:53 +0000

We like bananas too, but they often turn too brown for my liking. I just throw them into the freezer (peel and all) and when I’m ready to bake the muffins or bread, just thaw them out and pop them into the batter (sans peel, of course).

By: Aerin

Aerin — Tue, 21 Jul 2009 04:07:39 +0000

Oh yum! Those muffins are gorgeous! With my family, I’d have to buy a crate of bananas to have some left for banana bread. I will be trying this recipe, so it’s time to find a good hiding spot!

By: The Purple Foodie

The Purple Foodie — Wed, 15 Jul 2009 04:10:23 +0000

I have a soft spot with cake and muffin recipes with yoghurt. They always turn out so much better and more moist!

By: Heli

Heli — Thu, 02 Jul 2009 05:27:03 +0000

These were really yummy. Thanks for the recipe. I halved it, left out the egg and added a bit more oil and yogurt instead.