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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Carole Ann

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Reviewed: Jul. 18, 2009

Delicious! I used olive oil instead of canola and since I only had a bit of yogurt, used sour cream as well. You might need a bit of milk as it tends to be very thick batter.

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michellew

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 16, 2009

I used cake flour, they rose beautifully and didn't have that heavy banana bread texture. Also used 1% milk in place of the yogurt, although the chocolate chips all sunk to the bottom of the muffins...maybe try adding them to flour mixture before including wet ingredients? Also sprinkled chocolate chips on top halfway through baking, made for nice presentation.

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HARMONYGIRL79

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 16, 2009

WHOA NELLY!!! Can we say PERFECT?!?! I followed this recipe exactly and it was just plain yummy! All members of the family ate a ton including my toddlers :)

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Kelly Beth

Cooking Level: Intermediate

Home Town: Cherry Valley, California, USA

Living In: Belchertown, Massachusetts, USA

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Reviewed: Jul. 15, 2009

These are the lightest, tastiest muffins ever. I like to make them mini muffin style with mini chips so that you can just pop them in. I also recommend using pam for baking or butter and flouring the pan so you don't need wrappers. Enjoy, you will not be disappointed.

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kelseyandteddi

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Reviewed: Jul. 14, 2009

These are great! So easy to prepare and the flavor is outstanding.

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shelbriggs

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Reviewed: Jul. 12, 2009

GREAT muffins. Just made them last night and half of them are already gone. It's a light, fluffy, delicious muffin. Nice hints of banana that aren't overpowered by the choc chips. I recommend using the yogurt b/c I think that's what was so special about this recipe - it's a great idea too! I make yogurt myself from skim milk so it was a little runny but still delicious! This recipe is def a keeper. Thanks for it!!

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RandomCakes

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Chocolate Chip Banana Muffins

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