Try this to make it healthier! Whole wheat (or half wheat if you prefer), light sour cream, and here’s the clencher… white beans! I did ¼ cup butter and ¾ cup white bean puree. This adds fiber, protein and an enzyme that cancels out sugar! With the whole wheat and beans, I up the baking powder by about 30%. It turned out really moist, sweet and just the right blend of dense and fluffy. My favorite method with the white beans is the blender. (Cook up a batch of beans, and throw them in the freezer, they will be ready and easy whenever you need them) Combine all wet ingredients and beans in the blender and blend until smooth. This is definately going in my recipe book!! Thanks

Reviewed On: Sep. 12, 2009

some suggestions inspired by others complaints; if the chocolate batter seems too crumbly, add a egg. I did that and the dough handled nicely. Also, to make it faster try this method. I greased my cookie sheet, grabbed a wad of chocolate dough, pressed it down in a circle, placed my (chilled)peanut butter dough ball in the middle, lifted it all off the cookie sheet and let the chocolate dough wrap around the peanut butter-pinching off the excess chocolate dough. From bowl to oven took about 2 minutes, and they turned out great. I also used all whole wheat flour and that worked great too. =)

Reviewed On: Jun. 19, 2009

I thought the texture of these muffins was perfect! Just like from the bakery. I used whole wheat flour and it worked great. I used coconut milk as someone else suggested. omitted the chocolate chips so the flavor was a bit bland, nothing that a tiny bit more salt and some sugar wont cure. I added a simple strussel topping and that helped alot. Heres the recpie if you need one. 1/4 cup brown sugar 3 tablespoons flour 2 tablespoons butter mix well, then add 1/3 cup chopped walnuts sprinkle over muffin batter, and bake. Thanks for the recipe. I will definitely make these again.

Reviewed On: Jan. 10, 2009