Reviewed: Oct. 5, 2011

After reading the reviews, we did add 1/2 milk and decreased our temp to 350. We also added 2 Tbsp of honey. My 9 y/o loves to make these, and they are a favorite here!! Could you not just change the original baking instructions to 350? Not sure how that works, but thanks!!!!

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Reviewer:

AHarper

Reviewed: Sep. 9, 2011

The temp of the oven was way too high, burned them, they where dry, and tasteless...I am sure going to think twice about making another recipe here for sure...

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Reviewer:

Edye

Cooking Level: Expert

Reviewed: Aug. 6, 2011

I agree with the review that said these are baking-powdery tasting. They are also dry. I will not be making these again.

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Reviewer:

Jan

Reviewed: Aug. 1, 2011

They were done in 14 minutes...so watch out! I omitted the cocoa powder and added some pecans and almonds. The muffins came out great! Also added an extra banana and 1/2 tsp vanilla. Gave them 4 stars because I tweaked the recpie a little. Good luck with yours!

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Reviewer:

Prncss9696

Cooking Level: Intermediate

Home Town: Brownsville, Texas, USA

Reviewed: May 12, 2011

This was good, but I did take the other writers advice and added, vanilla, extra egg and more sugar and changed the oven temperature to 350 for 15 min. Will use this one again. This is a keeper.

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Reviewer:

hjnlikestocook

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 5, 2011

I tailored this recipe to my lactose intolerance and highish cholesterol problem. Followed the same instructions, but: 3/4 cup wheat flour, remaining flour all purpose. 3 Tbsp cocoa powder. Just under a Tbsp baking powder. 2 mashed bananas. 1/2 cup almond breeze milk. 2/3 cup olive oil. 1 egg, 1 egg white. 3/4 cup dark chocolate chips, 1/2 cup walnuts. 1/4 cup dried cherries. Delightful.

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Reviewer:

liser

Reviewed: Mar. 26, 2011

I loved this recipe. I can't find it now but I remember reading to add plain yogurt to the dough and that was a God-send. I added 1 1/2 cups of the yogurt to the dough and they turned out perfect. I also used Ghirardelli chocolate chips I already had on hand. Yum!

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Reviewer:

roargue

Cooking Level: Intermediate

Home Town: Alamogordo, New Mexico, USA

Living In: Buchanan, Michigan, USA

Reviewed: Mar. 15, 2011

i give these 1 star they were weird and dry would not recommend making these.

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Reviewer:

pinkmyfav

Reviewed: Mar. 13, 2011

I followed Tiffany_Monson's suggested changes and they turned out wonderful! Moist and such a nice light combination of flavors! Thanks for adding your comments, I depend on them before trying new recipes!

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Reviewer:

Laura

Reviewed: Mar. 3, 2011

This batter was very, very dry...I also cut the baking powder from 3 TABLESPOONS (which is ALOT) to 1 teaspoon. I kept the temp at 350 degrees, 425 seemed high to me. Ok...they just came out of the oven. Oh my there is something seriously wrong with this recipe...ok flavour but took them out thinking they were cooked and found out they are not...looked like they were burning. Ugh. Horrible. Won't be making these again. Waste of chocolate and bananas. Dry and crumbled/fell apart after cooking.

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