Excellent breakfast recipe for the whole family, everyone loves them and kept coming back for more! I decided to use entirely sprouted wheat flour and replaced the sugar by weighing out maple syrup according to the grams in the recipe. It came out perfectly moist and pleasant, I think the baking directions make the texture fool proof. I will make more to freeze for fast, guilt-free breakfasts!

super moist and sweet. my wife loved them, breakfast, snack, and dessert time

The only reason I can't give this 5 stars is because it took a long time to prepare - a lot of grating involved! I substituted dates for the bananas, brown sugar for white, whole wheat flour and oats for the white flour and butter for the oil. They are very moist and tasty.

I made mini-loaves to share this treasure with friends and neighbors. I would have liked them if they were a bit spicier. I will make them again because they were moist and full of potential.

Awesome! Best muffins I’ve ever had, used brown sugar and pumpkin spice.

I used a microwave muffin pan, and they were perfectly moist and very delicious.

We are moving and I packed the muffin pans so I baked in 2 cake pans. I had some apple crisp topping left over that I sprinkled on top before baking. I used applesauce to replace the oil and added chopped walnuts and golden raisins. Delicious! Will be making this again.

I made the recipe as is the first time, but I can never leave a recipe alone. I added 1/2 cup shredded coconut, 1 cup coarsely chopped walnuts, 1 cup raisins, and 1 small can crushed pineapple with juice. They were amazing. I make at least once a week. Even the finicky eaters devour them.

Sooooo good!! A little labor intensive with all the veggies but worth the time. I swapped out brown sugar and did coconut oil instead of veggie oil. Came out great 🤗

These turned out great with a few modifications. I cut flour to 2 cups and added 1 cup oats. I used 1/2 the oil and substituted the other 1/2 with applesauce. Cut sugar to 1 cup. I made 24 mini muffins, baked at 350 for about 13 minutes.

Great! Next time I’ll add some nuts, and perhaps increase the spices, adding ginger and allspice.

These are my kids favorite. Takes a bit longer then regular muffins but worth the effort!

They were awesome! I didn’t have a banana so I used a cup of yogurt instead.

perfect! I would make it again!

Turned out great! The family.. especially toddler loved them. Win in my book. Thanks!

Skipped vanilla completely, used brown sugar (instead of white), did 3C zucchini and 2C carrot. Baby can't get enough! Winner!

They are really fluffy and tasty!

Sooooo good I substituted the oil for applesauce and I used gluten free flour and pure cane sugar instead white sugar

I loved this recipe! I added a few walnuts and a few dashes of pumpkin spice because fall time 💁‍♀️🍁. I halved the recipe and it still made 18 muffins! Very delicious.

One of the best recipes I have made, per my kids. I use half whole wheat flour and 2 TBSP Flax/Chia meal. Cooking time is short and there are enough to freeze for later. Highly reccommend!

They were good and I guess as healthy as a muffin can be

These are really good...will be making again.

They couldn't have turned out more perfect!! I also added 1/2 cup coconut and 1/2 cup crushed walnuts. Gave it that bit of extra crunch. Will definitely make these again!

these are legit. no joke. i can see why they give you a recipe for 2 dozen because i halved it and only made 12 they were all eaten when i took them to class and theyre just perfectly scrumptious. with a little butter on top it was amazing. will make again.

Love these! My kids "don't eat vegetables" but they ask for themse muffins at least once a week. I make it so often I’ve got it memorized. I put the eggs and a small zucchini cut into chunks into my blender with some baby carrots and purée while the banana is being whipped up in my kitchen aide. I’m done with grating the veggies. The best thing is my kids don’t see any of the veggies that way.

These are incredible! I substituted coconut oil for vegetable oil. They are the best way to use up some extra produce! YUM!!!

I love this recipe, I sub with whole wheat flour. Possible more heart healthy. Great taste, easy to make.