Reviewed: Apr. 25, 2009

These were so moist and so yummy! I took the advice of a lot of other reviewers and made these changes: 1 cup white flour and 3/4 cup whole wheat flour. 1/4 cup white sugar and 1/4 cup brown sugar. 1/4 cup vegetable oil and 1/4 cup applesauce. Used banana flavored yogurt. Used 3 ripe bananas. And used 1 cup milk chocolate chips. Highly recommend! Yummy!

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MYDNAS

Cooking Level: Intermediate

Home Town: Kirkwood, Missouri, USA

Living In: The Woodlands, Texas, USA

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Reviewed: Apr. 24, 2009

These were a hit! Very easy to make and delicious. I followed some reviewer's suggestions: I used 1/2c. sour cream instead of yogurt as that was all I had; used olive oil instead of vegetable oil; used 1/2c. white sugar and 1/4c. brown sugar. I also used three medium bananas which made 12 good sized muffins. I will definitely be making this again :)

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BAKEaholic

Cooking Level: Beginning

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Reviewed: Apr. 22, 2009

loved these. I used butter instead of oil, and add a bit extra yogurt(vanilla) because the batter looked too dry. Only used 1/2 cup sugar. Will make again today!

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WISHING4199

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Reviewed: Apr. 21, 2009

I tweaked this just a bit, for no particular reason; used 1 cup whole wheat flour and 3/4 cup white, and 1/2 cup white sugar and 1/4 cup brown. The mixture seemed a bit dry - could have been the whole wheat flour or even the day, flour is funny like that - so I added a splash of milk. They were delicious, and would have been even better had I had more than two bananas laying around! I thought they had just the right amount of chocolate chips; any more and they would have been chocolate chip muffins, but any less would have been a cruel tease. Thanks!

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ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Apr. 20, 2009

Very delicious. I love that it does not contain a stick of butter like most banana muffin recipes and i did not have any oil so i used applesauce instead and they were very tasty and moist. I used a mini muffin pan and just cooked them for about 13 minutes. Will make these often.

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stacey

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

Great recipe. Easy enough to whip up and fantastic final product. I didn't have plain yogurt so I used a yogurt single (just happened to be banana and wasn't quite 1/2 cup)and they still turned out great. I'm going to try it without choclate chips too.

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missT

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Reviewed: Apr. 16, 2009

These are awesome! My husband (who always seems to have something to say about the recipes I choose) and I absolutely love these! The only changes I made were subbing sour cream for the yogurt and walnuts for the chocolate chips. I bake them for 23 minutes. I usually end up with about 18 muffins, but I might make them a bit smaller than others. I don't use the liners, either. I just spray the pan with olive oil and they pop right out afterward if you run a knife along the edge.

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Andrea8985

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Apr. 15, 2009

These were absolutely delicious! I made no changes at all and they turned out perfectly. And, they were a cinch to make. I used 2 very ripe bananas and in doing that, the muffins only had a nice hint of banana to them. If you like a stronger banana flavor, I would suggest using more than 2. Yum - thanks!

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melissa

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Reviewed: Apr. 14, 2009

This recipe was great! I used fat free yogurt to make it healthier. Be warned: the batter is pretty thick and lumpy but they turned out great. I ate one and it held me until lunch!

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mommycook

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

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Reviewed: Apr. 11, 2009

This deserves 6 stars - at least! I prefer butter, so I subbed that for oil. Whole wheat flour and half of the sugar. Delicious!!

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Mama Ali

Cooking Level: Intermediate

Home Town: Oneida, New York, USA

Living In: Woburn, Massachusetts, USA

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Reviewed: Apr. 7, 2009

Terrific! I added extra chocolate chips and substituted milk for yogurt (didn't have any), and they were fantastic. I'll definitely make them again.

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random5811

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Reviewed: Apr. 5, 2009

I love recipes like this that don't need any changes. I used milk chocolate chips because that's what I had. I keep a large bag of these in the freeer and take out 2 at a time so they are always fresh. I look forward to trying this as a loaf, too.

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Cook4U

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

This is a great recipe. I did make a minor modification by following the advice of some other people and replaced half the vegetable oil with 1/4 c of applesauce. Thanks, Lois!

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MR.MIKE

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Reviewed: Apr. 2, 2009

I used milk instead of yogurt and brown sugar instead of regular. I baked them in the mini muffin pans for 20 mintutes. Delicious!

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Joy

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Reviewed: Apr. 2, 2009

These were a big hit and I'll be making these again!

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HoosierMom

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Reviewed: Apr. 2, 2009

We loved these muffins. I did make a few adjustments. I only had fat free vanilla yogurt, so used that. I added vanilla-nut extract...Watkins brand. I also added wheat germ and Fiber-sure to these muffins. Didn't add the salt and only used 1/2 cup of sugar. Also used mini-chocolate chips. Next time will try flaxseeds and whole wheat flour. Thanks for this recipe!

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4boys*the queen

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

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Reviewed: Apr. 1, 2009

these muffins are great everytime! I've made it as submitted. I have also made substitutions. Used white whole wheat flour and instead of 1/2 veg.oil, we used 1/4 cup veg.oil and 1/4applesauce. Always super yummy!!!!!!!!

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Leigh507

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Reviewed: Mar. 30, 2009

These are wonderful. I substituted dark chocolate chips and added dried ( but not dehydrated) bananas to the mix. Made 6 jumbo muffins. The batter amount was perfect. Very moist. Now requested every time I volunteer at the church office.

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AKITTING

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Reviewed: Mar. 30, 2009

I was definitely tempted to change up this recipe, but in the end I decided to remain true to the original recipe. Everybody here loves to add their own touches! Anyhow, I was quite pleased with these muffins. They were tasty, moist, and very easy to prepare. They really don't need any changes at all. Very good, thanks for a terrific recipe!

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