Recipe by Anne Williamson
"Cake-like texture with the popular banana chocolate taste."
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1 3/4 cups
semisweet chocolate chips
I followed this recipe to a T and discovered the dough was more like bread not muffin consistency. I added another 1/4 cup of milk, which helped a lot. And since I really like bananas I added two in the batter and cut up a third to fold in at the end. I also added a tsp of vanilla and cinnamon as the others recommended. With my additions the muffins turned out great!
I did not like these at all they were really dry.
I added 1 tsp vanilla and cinnamon and doubled the choc chips! Very good!
My daughter who usually doesn't like banana muffins at all really loves this one.
Thanks so much :)
This is very good, added vanilla and walnuts.. very easy and fast baking!
This recipe was okay. The muffins looked nice, but the flavor was just not completely there. I even added the vanilla to the recipe. They are a quick solution for a breakfast or brunch though.
I am definitely not much of a baker, but I do find the energy to try sometimes. These muffins were great and easy to make. I used Ghiradelli chocolate chips and added pecans. I did find that they did not need to bake as long as the time allowed for. This was my first recipie from allrecipies.com, and I am sure I will be using this site for a long time. :-)
I made these muffins for breakfast this morning, and they were great! I think this is a great recipe with tons of potential for tweaking. I made the following changes: I added 1 tsp each of vanilla and cinnamon, used 3 overripe bananas, substituted applesauce for the oil, and added an extra 1/8 C of milk (because the batter was very thick and dry). At exactly 20 minutes in the oven these were awesome! I will be making these again...soon!
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Chip Muffins I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 67
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