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This is a highly versitile recipe. Instead of regular sugar, use honey, maple syrup or palm sugar(1:1 ratio on all of those), add in some spice, like cinnamon or nutmeg. I've used a very similar recipe(mine didn't call for banana) where I've added in chocolate chips or chopped apples.

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MizMelis August 08, 2014

these were so delicious! I tasted the batter just to see what it would taste like and it almost did not make it in the oven. I was able to get 6 muffins out of this mix, so i just doubled the batch. Also I added a 1/4 tsp on xanthan gum due to I was afraid they would fall apart other wise. A wonderful recipe.

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Healthy Mama: 1434108 December 04, 2009

These didn't really rise and were doughish even after cooling, though the flavour was good. I did use the banana and egg replacer and cooked them longer than the stated time. The batch only made 4 muffins. I was disappointed.

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UmmBinat April 19, 2009

I made these muffins for an option for a healthy breakfast. i wish i could lower the sugar, but they are very good. Moist, and i couldn't taste coconut which is a good thing in my eyes. It does have this flavor that reminds me of protein powder. And since there is no gluten in these they don't hold together as well as a regular muffin. But very, very good. will make again

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valgal123 February 09, 2009

Wow these muffins are great! Really quick and easy, the texture is really nice, and the flavors are yummy. I made a few substitutions: I added 1/3 cup of unsweetened shredded coconut, and some brown sugar to make the tops a little crunchy. This made 6 small muffins (6 of 12 for a 12 muffin pan) so I would recommend doubling it for a full batch. Thanks for the recipe!

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Ames Shaps August 30, 2008

Awesome!!!!!!!!It's a keeper!!

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cmbpal January 21, 2008
Gluten Free and Dairy Free Cupcakes / Muffins