Comments on: Banana or Blueberry Crumb Muffins

By: Amanda

Amanda — Thu, 25 Feb 2010 21:05:39 +0000

This is now my go-to muffin recipe. I added a ripe nectarine that was sitting on my counter yesterday – diced half of it and smushed half of it with the bananas…delish! Love the previous poster’s recommendation to try zucchini or pumpkin.

By: Janette

Janette — Sat, 06 Feb 2010 21:01:19 +0000

Hi. I just made this recipe and tried my hand at soaking it. I soaked the flour with 1/3 cup melted coconut oil, 1/3 cup honey (in place of the 3/4 cup rapadura) and 2 Tablespoons of whey. The mixture wasn’t as moist as I am used to soaking things but in the morning I added the egg, and mashed banana and mixed it up real well and then added the salt, soda and powder. I am going to double the recipe next time as our family of 4 ate all dozen of the muffins! The muffins were so moist that is what I like about soaking things. I didn’t make the topping part and they were still yummy. Thanks for this recipe.

By: Allya

Allya — Sun, 22 Nov 2009 21:44:10 +0000

These banana and blueberry muffins are delicious, and I love that there is very little sugar in comparison to most recipes. Sometimes I like to add nuts or seeds for a little texture and nutrition.

I have used this as a base for lemon poppy seed, cranberry, orange/cranberry, zucchini, and pumpkin muffins. All turned out great.

By: Lindsay

Lindsay — Fri, 13 Nov 2009 22:25:19 +0000

Unfortunately, I have not been able to get this recipe to work adapting it for soaking because there is no liquids. It is still fabulous though! Typically, yes, you can soak all wet ingredients besides the egg in a recipe.

By: Jessica Newby

Jessica Newby — Fri, 13 Nov 2009 20:44:52 +0000

Hi Lindsey! I’ve been following your blog & utilizing it a lot over the past year or so. Thank you, thank you!

I am trying to incorporate soaking my grains as I believe my husband & toddler may be having problems digesting them properly. My question with the muffin recipe is that if I understand correctly I add 1 tbsp. of an acid medium per cup of water. How does this work with the muffins since there is no water in the recipe?

Also, to clarify…I can soak all wet ingredients in a recipe besides egg correct?

By: Lindsay

Lindsay — Tue, 27 Oct 2009 16:29:08 +0000

Rapadura is actually very similar to sucanat so you can use them interchangeably. Read more about it in my natural sweetener post.

By: Drew D.

Drew D. — Tue, 27 Oct 2009 16:06:29 +0000

I am so excited to try this recipe! I have yet to find a completely healthy muffin recipe that’s any good. Of course we only started our whole foods diet a week ago, so I’ve got some time
Could you describe Rapadura? Where do you get it? I haven’t been able to find it our health food stores or at Fred Myer. I have found Sucanat, so i will use that!
Thanks for all your wisdom in our journey of Godly, healthy homemaking!

By: Natalie

Natalie — Sun, 11 Oct 2009 01:26:43 +0000

These were delicious! Hands down the best banana muffins I have ever made! I hope you don’t mind me sharing the recipe!

By: Allison

Allison — Thu, 13 Aug 2009 02:21:35 +0000

Sadly, I’m with you Tiffany. I’ve made these twice. Amazingly yummy but flat both times. I tried to minimize mixing too. It’s humid as can be here, could that be it?

By: Holly M

Holly M — Tue, 04 Aug 2009 21:40:42 +0000

Hi Lindsay – I absolutely LOVE your blog – I check it daily! You’ve taught me so much in such a short period of time.

I made these muffins yesterday morning & both my husband & I thought they were amazing. Lookng forward to future posts