Reviewed: Oct. 28, 2009

Delicious! I modified the recipe slightly. I didn't have any applesauce, so I used 1 tbsp oil and 1/3 c milk (so they wouldn't dry out). I also made 24 mini-muffins and baked them for 14 minutes. Perfect! My preschooler and I both agree, these are yummy muffins.

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toryua

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Reviewed: Oct. 28, 2009

they were yummy, I just added 1/2 tsp cinnamon and I found that 1/2 cup semi sweet chocolate chip is enough.

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monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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Reviewed: Oct. 15, 2009

I used all wheat flour and sweetened applesauce. They weren't as cake-y as I like, kinnda 'thick' but they were SUPER YUMMY!!! We'll be making these again and tweeking it to fit our taste/texture pref better.

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ACroy

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Reviewed: Sep. 20, 2009

This is a great recipe to let the kids help you make. My three-year old mashed the bananas and mixed all the wet ingredients and I mixed the rest together. I used the left over instant oatmeal packages that I had in my cupboard for the quick-cooking oatmeal (one of those being cinnamon and spice for some added flavor). I cut down on the amount of chocolate chips just because I didn't have that many on hand. This made enough that I had to fill each cup all the way full..so I suppose I could have made more than 12.

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2009

These were fantastic and a huge hit at my office! I followed the recipe exactly and had no issues at all. The second time I made them, I realized I didn't have any applesauce, so I used pumpkin instead. They still turned out great! My recommendation to the last reviewer who thought the chocolate was overpowering would be to use regular size chocolate chips and not the mini ones. Any maybe use less of them. For the flavor, it's really important to use the over ripe bananas. it makes a world of difference.

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Shannon

Cooking Level: Expert

Home Town: Herndon, Virginia, USA

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Reviewed: Aug. 30, 2009

Yum, these are great! I'm still trying to convince my 2-year-old that they're not cookies. Aside from the chocolate chips, they're very healthy. (I made some changes for myself, but I think that the recipe sounds great as-is. I used unbleached flour instead of all-purpose and threw in a bit of flax seed and oat bran, and a bit more applesauce to compensate. I only used 2/3 cup of chocolate chips, and that seemed like plenty.)

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SoBlessed

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Reviewed: Aug. 30, 2009

Pretty good as written. We scooped out a few muffins without chocolate chips and my husband thought they were bland. I didn't have any overripe bananas on hand, though, so the banana flavor was very mild. In the rest of the muffins as written the chocolate was almost overpowering. Overall the texture was great, the combination of flavors was good, and I love how deceptively healthy they are!

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pandaface

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

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Reviewed: Jul. 23, 2009

PRetty good. I skimped on the chips and next time I won't cut back on the chocolate.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Jul. 15, 2009

These were fabulous! The only change I did was to omit the applesauce cause I found that I didn't have any and used 1 tablespoon of oil instead. Baked them for 18 minutes and they came out so delicious!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Jul. 7, 2009

These are so delicious, nobody even notices they are healthy. I even cut down on the chocolate chips a bit, and they are delicious. I also use entire whole wheat flour (with just a splash of milk since the wheat tends to soak up the moisture more). They freeze great, for a quick and yummy breakfast on the go. Thank you for an amazing recipe!

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The-Baby-Bow-Lady

Cooking Level: Expert

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Reviewed: Jul. 1, 2009

these were SO GOOD! I didn't have any applesauce, so I subbed nonfat yogurt. i also added some wheat germ and sprinkled unsweetened coconut shavings on top before putting them in the oven--delicious! Can't believe there's only 2 tablespoons of butter in these, they're good enough for dessert.

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daetripper

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Reviewed: Jun. 27, 2009

These muffins were a fantastic alternative to regular sugar-loaded banana bread. I only altered the recipe slightly, using 1 C. whole wheat flour and 1/2 C. regular as suggested by another reviewer, and a crumbled up Hershey's milk chocolate bar since I was out of chocolate chips. Oh, and I used 3 large bananas instead of 3 regular. Anyway, these made for a moist, crumbly dessert that will also do nicely for a low fat, low sugar breakfast tomorrow!

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hzajc

Cooking Level: Expert

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Reviewed: May 28, 2009

Nice and moist, with outstanding chocolate flavor from the bittersweet morsels. I love the oats in here, they make each muffin much more filling but the recipe still tastes like a dessert. The oats do give the muffin a more dense texture (which we loved), some not used to eating more wholesome foods may be turned off by it though. I substituted canola oil for the applesauce and margarine for the butter only because I didn't have applesauce and my butter was very cold, and those changes seemed to work fine. Thanks for a healthy(enough) chocolate muffin we all love to eat!

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M. Howland

Cooking Level: Expert

Home Town: Allenton, Wisconsin, USA

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: May 28, 2009

outstanding! Nice & moist. Just made 2 minor changes - used 4 Tbs. applesauce & omitted butter, used 1 cup whole wheat flour & 1/2 cup regular. Definitely will make again!

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Alison

Cooking Level: Intermediate

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Reviewed: May 23, 2009

These muffins are delicious, low in fat and very easy to make. Thank you for sharing such a great recipe!

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Mayte

Cooking Level: Intermediate

Home Town: Cali, Valle Del Cauca, Colombia

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 30, 2009

Really good. made them exactly as described, and got exactly 12 muffins. Exellent even a couple of days later, if you microwave for 15 seconds.

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Suzanne G.

Living In: Windsor, Ontario, Canada

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Reviewed: Apr. 28, 2009

Great recipe! Muffins are very tasty and very moist. The only changes I made are that I added 1/4 cup of ground flax and left out the chocolate chips (only because of the mess factor!). My 6 year old daughter loved them. Will definitely make these again!

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Tara

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

Delicious and super simple to make!

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skiadidas

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2009

Very Moist! I pureed the banana in the blender with the other wet ingredients & brown sugar; then added them to the dry mixture that had been whisked together. Used canola oil instead of butter. Only had regular semi-sweet chocolate chips (not mini) and it worked!

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