These are fabulously flavorful...and moist! I used whole wheat flour instead of regular AP flour and used buttermilk instead of whole milk. Cooking time was right at 22 minutes. We adore these muffins! They freeze very well, too.

The recipe has too much baking soda. It tastes like eating a bar of soap.

Delicious and no oil or butter needed! I switched the Flaxseed for quick oats and added fresh blueberries! So good!

I love this recipe. I change it up a bit and they are so delicious.. -I used w[filtered] wheat pastry flour instead of all purpose flour -I used demerara sugar (3/4 cup inside the recipe as with a w[filtered] cup it's too sweet) and sprinkled extra on the top towards the end of baking to add a little crunch -I added 1 cup chopped pecans -If you want to decorate the tops, before baking place 3 small slivers of banana... enjoy!

I these muffins all the time but I would love to know the nutritional information. Does anyone know?

i halfed the recipe because i dont want too much muffins, but it still made 12 regular size. Plus, i halfed the sugar amount and it dose not taste sweet, so if any of you want a less sweet version i think it's ok to half it. But if you like sweeter muffins, just stick to the recipe!

Love these! I've made them many times and have made substitutions depending on what I have on hand. I sometimes add nutmeg or allspice. If not, I add extra cinnamon. I've also substituted whole wheat for regular flour but usually add 1 tbsp. of oil and a bit more milk as well so they're not dry. Have also added an extra banana and substituted grated carrot for the zucchini (though I also added a bit more milk since the zucchini have a lot more moisture than carrots).

Just curious if I can make this without the flaxseed, and what alterations you might use? Thanks!

Hi, Just wondering about this recipe doesn't it need any sort of fats? Oil or butter?

YUMMY. I added my own twist to the recipe by putting in an extra banana and a few chocolate chips. The muffins come out very moist with adding an oil to the batter. I store them in the frig so they stay moist and wonderful.