Reviewed: Jun. 17, 2009

So Good! I make this all the time and use natural, plain applesauce instead of the oil. Usually I will make a bread and cook for 45-50 min. Excellant every time.

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swimmingtuna

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Reviewed: Jun. 16, 2009

I used Greek yogurt, walnuts instead of chocolate chips (though chocolate would be awesome) and made a loaf instead of muffins (baked about an hour).

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Jessica

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 16, 2009

Very good recipe, I also used sour cream in place of the yogurt because that is what I had on hand. Yummy!

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CookinArgentina

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Aluminé, Neuquén, Argentina

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Reviewed: Jun. 15, 2009

This recipe is outstanding. I, too, used whole milk instead of yogurt and I added 2 larger bananas and these muffins turned out moist and delicious. I will make them over and over!!!

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Kate

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Reviewed: Jun. 12, 2009

I love this recipe. I add some cinnamon, use half whole wheat, half all purpose, half of the oil and half white sugar, half brown. Everyone that has tried them thinks they're great, taking them to the in-laws this weekend!

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Laura

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

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Reviewed: Jun. 12, 2009

Pretty good and nice that my 3 year old was able to help make them...Used 3 medium bananas, vanilla yogurt, cinnamon applesauce in place of the oil and Milk Chocolate chips - rather then semi sweet...Could definitely get away with less sugar. Pretty healthy exxcept for all the sugar!!! Still waiting to see if my picky kids will eat them!! Thanks for sharing!!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jun. 11, 2009

Not bad, but nothing spectacular. Nice banana flavor and very moist. Kids each ate one and said they were good. The rest, however, sat on the counter for two more days until I finally pitched them. I guess they were good enough to eat, but not good enough to go back for seconds. :)

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STACYB1967

Cooking Level: Intermediate

Home Town: Green, Ohio, USA

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Reviewed: Jun. 9, 2009

LOVE this recipe. Haven't used another banana muffin recipe since I tried this one. I substitute yogurt for sour cream and it still turns out amazing. I made this many times.

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m

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

These were very good! I substituted light vanilla yogurt for plain, but other than that, followed the recipe. I made mini muffins and cooked them for 20 minutes. They were delicious. My husband ate most of them before I had a chance to put them away.

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Steph

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2009

Very good. I used sour cream instead of yogurt and I made mini muffins for baked them at 350 for 14-15 minutes.

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Jenna B.

Cooking Level: Beginning

Home Town: Riverside, California, USA

Living In: Irvine, California, USA

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Reviewed: Jun. 5, 2009

I make these muffins often and they are teriffic. I always substitute sour cream for the yogurt and have found that using melted butter (instead of the oil) produces a richer, better-tasting muffin. Also, my family prefers pecans or walnuts instead of the chocolate chips.

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Christi

Cooking Level: Intermediate

Living In: Kailua, Hawaii, USA

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Reviewed: Jun. 4, 2009

Very nice and tasty...thanks heaps my kids loved them:)

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Kahmichael

Cooking Level: Beginning

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Reviewed: Jun. 3, 2009

I just tried this recipe today and it was simply amazing! I also added some walnuts to the recipe to give it a little extra crunch. I love banana muffins and this is definitely one of my favorite recipes. Its a keeper.

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asileml

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Reviewed: Jun. 2, 2009

This was great! I even got kids to eat them, and usually they don't touch banana with a ten foot pole. Plus, I love using plain yogurt in recipes, and can never find enough recipes that use it.

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aiemerrysirius

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Reviewed: May 29, 2009

GREAT RECIPE!!!! I only made one tiny change: instead of 1/2 cup oil I used 1/4. They came out mooist and delicious. ANOTHER KEEPER---Thanks for sharing.

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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: May 29, 2009

YUM YUM. I used applesauce in place of the oil, splenda in place of the sugar, and only a 1/2c. of chocolate chips to keep the calories down. Very moist and delicious.

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Joloves2cook

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Temecula, California, USA

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Reviewed: May 28, 2009

Very delicious!!

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Mariam

Living In: Houston, Texas, USA

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Reviewed: May 27, 2009

Very light and moist! Mine were done at 21 minutes. I did replace the half cup (963 cal) of veg. oil with light apple sauce. Still delish. I'm taking them to a toddler play date tomorrow. They are 240 calories a piece with oil. 152 calories a piece with applesauce.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: May 27, 2009

Very moist and yummy! I subsituted applesauce for the oil and still delicious! A great recipe to use up old bananas and are craving something sweet.

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JOANNE

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Alexandria, Virginia, USA

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Reviewed: May 23, 2009

These are fabulous!! I was out of white sugar so I substituted brown; also I was out of all-purpose flour and I used bread flour. These came out amazing. They rose really well, as I'm sure you can imagine, and looked beautiful. But the best part was the first bite... oh, heaven!! So yummy.

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Simsmom

Cooking Level: Intermediate

Home Town: Waxhaw, North Carolina, USA

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Chocolate Chip Banana Muffins

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