Reviewed: Aug. 14, 2009

Great recipe for the kids. I used whole-wheat pastry flour to add fiber to these yummy muffins.

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Reviewed: Aug. 13, 2009

Yep these are good. Moist and creamy and not too sweet. I used sour cream instead of yogurt and the tanginess was just right.

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TootieP

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Reviewed: Aug. 13, 2009

yummy!! I didn't have 2 items so the only thing I changed was that I used a 1/4c yo baby straberry banana yogurt and 1/4c milk, and kahula instead of vanilla. It still turned out great!

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roosters

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Reviewed: Aug. 10, 2009

Delicious! Uses plain yogurt!

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tcub22

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Reviewed: Aug. 6, 2009

Turned out great - very moist - didn't have yogurt, so used sour cream and a pinch more sugar to compensate.

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Smiths at the Lake

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Reviewed: Aug. 6, 2009

I followed the recipe as written, except added almond extract along with vanilla. Muffins are light, medium sweet and rise some but not to much. I blended the banana in order to get it smooth and avoid 'mushy' areas that happen when chunks of fruit are added to muffin batter. The chocolate flavor dominates, which is ok if you are a big chocolate fan.

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valerie

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Aug. 5, 2009

AMAZING!! These turned out so good! I can't stop eating them! I made a couple of changes to boost the health factor. First I converted the recipe to make 24. There's no use wasting half a muffin tin. :) Then I substituted 1 cup of whole wheat flour and swapped the oil with applesauce (leaving about 1 Tbsp of oil). I also cut back on the sugar by about 1/3 cup and cut back the chocolate chips. They still turned out wonderful - not too dry and perfectly sweet! I highly recommend this recipe!!

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TRICIATER

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Reviewed: Aug. 5, 2009

Awesome, awesome, awesome! Chocolate and banana go so well together. The only change I made was subbed milk for the yogurt. So tasty! This is a keeper!

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kja303

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

Living In: Kernersville, North Carolina, USA

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Reviewed: Aug. 3, 2009

THIS WAS SO GOOD! I altered the recipe a little according to what I had which was milk instead of yogurt and 1/4 cup of butter, 1/8 cup of vegtable oil, and 1/8 cup of canola oil instead of the vegtable oil. Other than that I did everything else as planned and it turned out great!I would also recommend that in order to get the batter from the bowl into the pan, use an ice cream scooper, it helps alot!!! Another tip is to definitaly put the chocolate chips into the dry mixture before you but the egg mixture in (it helps so the chocolate chips don't sink to the bottom). Just a little heads up, 1 banana equal about 1/2 cup. From now on this will be one of my favorite recipies! :)

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Kyra

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Reviewed: Aug. 2, 2009

I made with butter instead of oil and these were SO good! This is the best banana recipe I've tried from this site.

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bellao

Home Town: Dayton, Ohio, USA

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Reviewed: Aug. 2, 2009

WOW! I made this recipe exactly as written the first time and everyone love them. The second time, I mixed peanut butter chips with the chocolate and quadrupled the recipe as I like to make large batches because of the size of my family. The muffins turned out amazing. This is the best muffin recipe I have ever tried.

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Jennas Nonna

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Reviewed: Jul. 31, 2009

I did follow the recipe as stated, EXCEPT i added butterscotch chips in place of chocolate, because my hunny came home from his buddies house where his buddies wife had made banana muffins the same. He has been begging me to make them, so I made them today. He's claimed the whole pan and treating it like a precious commodity. lol!!

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somecookin'

Cooking Level: Expert

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Reviewed: Jul. 30, 2009

Amazing muffins! I followed the recipe exactly and it was amazing. My entire family ate them up in the same day. I've recommended these to friends. I will most definitely be making these again, wonderful just wonderful!

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Veggie Creature

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Reviewed: Jul. 27, 2009

Excellent muffins!

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Mandy1459

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Reviewed: Jul. 23, 2009

I used skim milk instead of yogurt, still came out wonderfully soft and delicious. Very easy to make.

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EMEEHAN

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Reviewed: Jul. 23, 2009

These muffins were so moist and perfect! I used sour cream instead of yogurt and I added 2/3 cup walnuts! So DELICIOUS!

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Danielle

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Reviewed: Jul. 22, 2009

These are AMAZING. I followed the recipe exactly and WOW. PERFECT.

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jul. 22, 2009

I just made these in mini form (I baked them for 20 minutes and they turned out perfect) and I LOVE them! they are so soft and delicious! I used a mixed berry yogurt instead of plain since I didn't have plain and it added a nice little kick to them!

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glassdragon

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Reviewed: Jul. 20, 2009

i liked the recipe, easy to make, i iced them with butter icing as mine turned out a little dry which was proberly my fault!

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Jen04

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Reviewed: Jul. 18, 2009

These were so insanely good! Subbed milk for yogurt and added a little extra banana, and they turned out impossibly moist and fluffy with a perfect balance of flavors. Superb! This is definitely a new favourite.

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