"Chocolate and bananas, two great tastes that go together!" — Noni
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1 1/2 cups
sunflower seed oil
1 1/2 teaspoons
unsweetened cocoa powder
semisweet chocolate chips
This recipe is awesome. I did change some things: I used Whole Wheat flour (With the Cocoa color, you cant even tell, if youve got picky eaters), and I used half the oil . I made up the 1/3c difference with milk. I also added a handful of walnuts. This probably shouldnt be an every day breakfast, but its amazingly good!
After tasting these muffins and then reading the reviews I had to double-check to see if I remembered everything. The muffings were dry and tasteless. Even slathering them with butter didn't make them more appealing to my kids.
These muffins were very tasty and easy to make. I halved the amount of oil, though and used half applesauce. They were very moist!
Hey, if you wanna see kids and adults gobble up some muffins, then try this recipe. I have never been able to find sunflower seed oil so use canola
I read the other reviews and decided that 425 seemed a little hot for this recipe so I baked the muffins at 350 for 15-20 minutes and they came out perfect. My husband and I have really enjoyed them.
best i have ever made
i found my batter to be a bit dry when it was all mixed together, so i added 1/2 cup + 2 tablespoons of plain yogurt and then was able to get the right consistency of batter. turned out great!
These are delicious and very easy! I was a little bit low on banana, so I added about a half cup of applesauce and they were great. My five-year old thinks they're the best ever.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Banana Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 154
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The crumb topping makes these muffins extra yummy.