Reviewed: May 21, 2013

I added just a tsp of cinnamon and tsp of vanilla - and they're a hit. We put a few extra chips on top for fun, but I thought a 1/2 cup of chips was plenty.

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Reviewer:

lexluthor31

Reviewed: May 7, 2013

These were so tasty! I used mini chocolate chips since that's all I had & I have an oven that runs hotter, so I cooked it at 375* for only 16 minutes & they were cooked perfectly & disappeared very quickly!

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Reviewer:

goosieist314

Reviewed: Apr. 28, 2013

Great recipe! Doubled the choclait chips and they were perfect. Brought them to my office and everyone loved them! I will definetly again!

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Reviewer:

Vanessa

Cooking Level: Intermediate

Living In: Wiesbaden, Hessen, Germany

Reviewed: Mar. 10, 2013

We misplaced our favorite recipe and tried this one. Very dry. We will increase the milk, banana, and oil next time. We, too, added vanilla. It was more like a sweetened biscuit than a soft, moist muffin. Very disappointing for a banana muffin -- normally very moist! The temperature is too high as well - should be about 350 F. I'm going with oil and milk up to 1/3 c each and adding another banana. This is not the best recipe -- if you are new to baking, this recipe as written is actually NOT a good recipe!

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Reviewer:

Melanee

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Reviewed: Feb. 27, 2013

These were very dry and bland. I had even added cinnamon.

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Reviewer:

JenWilliams

Reviewed: Feb. 13, 2013

I made a few changes based on others reviews, and came out with addictive muffins! I used 3 overripe bananas, added a teaspoon of vanilla, used half whole wheat flour and probably 3/4 cups of chocolate chips. Nice and moist, so sweet! I will defiantly use again. My whole family could not get enough. I came out with 16 muffins. Next time i think i will add walnuts if i have them, just to add a little crunch and maybe with the added protein, I could convince myself they are healthy and not feel so guilty about eating half the batch!

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