Flavor was good, but muffins were flat, maybe could use some baking powder. Butter caused them to brown very quickly.

I only had one banana, so basically only made a third of the recipe and baked it as 12 mini muffins @ 350°F. Quite tasty. I may not have divided my egg exactly into three, so had no issues with rising as previous poster mentioned. Will make these again.

This recipe was fantastic. I baked them for 15 minutes and substituted 1/2 cup oats for 1/2 cup of flour

I doubled the recipe... the muffins came out PERFECTLY plump and delicious! Highly recommend this recipe... easy and yummy!

So happy I bumped into this super easy, really yummy, great recipe. Really! I got 24 mini muffins and 3 regular sized muffins out of the recipe.

I added 1/2 a teaspoon of Trader Joe's pumpkin pie spice (and probably will up that amount next time, because I love spices, and this was a mild flavoring). I also topped the minis with a simple confectioners sugar, butter, cream, and peanut-butter frosting after cooling. I topped the regular sized muffins with a small sprinkling of sliced almonds before baking. The only negative, which I do not even consider a problem was that they were a dark brown on the bottoms, though they were NOT burnt, and they remained soft and fluffy. YUM. I am making these again and again. (and the did rise very nicely, in fact more than I thought after reading the review. I filled the mini cups a generous 3/4 full, and the tops rounded above the muffin tin.) Enjoy.

I just made these and they were so easy. They rose just fine for me and came out very tasty. I added some walnuts and did a streusel topping, which I highly recommend. Yummy!

I made this recipe but added 1/2 tsp cinnamon and 1/2 tsp. Vanilla extract and only cooked for 18 min @ 350°F degrees and they came out wonderful!! Definitely will make these every weekend for the kids!

Super easy and super yummy! I followed Sarah's lead and added the 1/2 tsp of cinnamon and 1/2 tsp of vanilla. They were baked at 400°F like the recipe instructed but I pulled them out after only 15 minutes because they were already finished to perfection by then. They are moist and not too dense - I'll definitely be making them again.

Great recipe! Muffins came out super moist! I followed the recipe except I substituted whole wheat flour instead for heart healthy reasons. Very yummy! I'll be making these again :)

I would prefer a bit more of a banana taste to my muffins. I am not sure how one would accomplish that but as it were I had only three banana's and no recipe, so it was just what I needed. Yielded 12 plus a small loaf.

Very good. Modified it to be gluten free. added another egg for binder. Added small pieces Semi-sweet bakers chocolate. put in cinnamon, nutmeg, allspice, vanilla.

The riper the bananas you use, the more flavorful the recipe will be. I like to wait until the skins turn black before using them in cooking. You can also freeze bananas at this point (take them out of the skins and put in a baggie), and use them whenever you need them.

Very easy! I used two very ripe bananas (that is all I had) then used sucralose instead of sugar, 1/2 of the butter to cut back on fat, added 1/3 cup of applesauce and 5 tablespoons of honey. I baked them for 23 min. They were perfect! Bottoms were not to dark. It made 12 nice sized muffins! Next time I think I will add some cinnamon and vanilla like others had. Very tasty!

Thank you so much for sharing this recipe! I only had two bananas and some gluten free flour, and began to search and see what I could do with these ingredients. I blended several of the suggestions in the comments, and turned out 18 muffins for my family for breakfast. I am so excited! I will definitely be baking these again.

Made this recipe twice, both times, easy and delicious. I doubled the recipe and used olive oil instead of butter since I was out of butter. I decreased the sugar by just a bit. I also made a batch with half butter and half apple sauce and added toasted walnuts. Both times they were really yummy.