Reviewed: Oct. 17, 2009

My family loved these! Very moist and just sweet enough. I used canola oil.

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Reviewed: Oct. 8, 2009

I have looked for a banana muffin recipe that when cooled, the top stays crunchy as so many banana muffins get soggy or too moist once cooled and in the container. Very yummy recipe and I too split the oil with applesauce to cut the fat a bit and added a touch more that the 2/3 cup called for as it seemed dry.

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JulieP

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Reviewed: Aug. 19, 2009

Very good recipe. The dough seamed too dry so I added 2 Tbsp of vanilla coffee creamer (instead of milk for more flavor). I took the advice from other reviews and lowered the oven temperature to 350 degrees and baked them for 15 to 17 minutes. My husband ate 4 muffins before they even had time to cool! We will definitely keep this recipe!

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susanfibert

Cooking Level: Intermediate

Home Town: Cable, Wisconsin, USA

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Reviewed: Aug. 12, 2009

A very yummy recipe. I used Spelt flour, half the sugar and added frozen blueberries which gave it more moisture.

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danikie

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Reviewed: Jul. 28, 2009

These are amazing! Perfect for breakfast with a cup of coffee or a cold glass of milk!

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Janice

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Reviewed: Jul. 27, 2009

I substituted applesauce for all the oil, added a few tblspns each of flax meal and wheat germ for added nutrition (you can't taste it at all!), and halved the choc chips. It made 24 standard sized muffins for me. My 1 year old and 3 year old both loved them! Super moist! A few people commented on the "baking powder" taste - whenever I mix my dry ingredients, I mix thoroughly with a whisk to get everything combined, then pour through my sifter - you will never ever have that problem again. (tip - if adding wheat germ/flax/oatmeal or any other whole grain to make your baked goods more nutritious, make sure to add it to the wet ingredients - don't put it through the sifter, or you'll find some grains get stuck and come find their way out in your next batch of frosting, no matter how well you clean it!)

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fordawnk

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Reviewed: Jul. 10, 2009

Once a month I have a 'Baking with Stephanie' 1 1/2 hr. in the senior living residence where I work. This was one of the best ever made. It kept the over ripe bananas from being tossed away plus they were loved by everyone... even those who had a taste and wanted to have a bite more... there was more than enough!!!! Thank you.

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Stevi Kasparian

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Reviewed: Jul. 5, 2009

these are great muffins, I will make them again. After reading the reviews, I used whole wheat flour and instead of 2/3c of oil I used 1/3 c. oil and 1/3 c. milk. It made 16 muffins. The chocolate masks the whole wheat flour and no one will ever know! Yummy!

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TJOHNSON333

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Reviewed: Jun. 20, 2009

These just came out of the oven a little while ago and my 2 year old daughter and I love them! I changed the recipe as others had by using 1/2 the amount of oil and using some applesauce. I baked mine in a mini loaf pan for 20 minutes at 350. It made 12 loaves. I will be using this recipe again.

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mphelps

Cooking Level: Intermediate

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Reviewed: May 12, 2009

I only made one small modification by using mostly applesauce instead of oil. These muffins were DELICIOUS and super moist. Love them!

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Sarah Rachael

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Reviewed: Apr. 8, 2009

Moist and yummy! Perfect for a snack during the day! I used 1/3 c. oil and 1/3 c. applesauce, WW pastry flour, about 3/4 c. walnuts, and an additional T. of cocoa. Frozen bananas -thawed- worked well (saved from the last time our bananas were going brown). I also baked them at 350 for about 20 min. It made more than I expected, so we made a dozen regular sized and 8 mini muffins. Excellent!

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BensJen

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Reviewed: Mar. 15, 2009

these smell good but I didn't have muffin cups so i greased the muffin tin and they the edges burned after 15 min. i'm not a pro muffin maker so maybe there was a trick i should have known about.. but i think these will have a chance to rise more and cook better if they're at a lower temperature for longer... maybe 350 for 20-25 min?

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Sarah F.

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Reviewed: Feb. 5, 2009

I am no stranger to the kitchen, but my husband said these muffins were like "hockey pucks" (and he is no stranger to muffins!)

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Grandma Moe

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Reviewed: Jan. 19, 2009

Awesome muffines! Taking others advice, I also cut the oil in half, using 1/3C canola oil and 1/3C milk.

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Michele

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Reviewed: Dec. 10, 2008

I didn't have chocolate chips so cut up some cholate squares instead. The muffins are very moist and tasty, but not my favourite. Thanks for sharing!

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sue

Cooking Level: Expert

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Reviewed: Nov. 27, 2008

I tried this recipe to bring to Thanksgiving dinner. It turned out well. I did not have the sunflower oil, but the vegetable oil worked out fine. Everyone enjoyed the muffins. I was able to make more than the recipe stated. I got 17 muffins from the batter. I do agree with one of the reviewers, that the baking temperature did not have to be set at 425 degrees. Mine browned a little quickly.

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MissSassy

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Reviewed: Nov. 21, 2008

I'm new to baking. I took advice from other reviewers and substitued apple sauce for some of the oil, added cinnamon and ginger, and substituted 1/2 cup oats for part of the flour. But I forgot the vanila. Still good, though.

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Michael

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Reviewed: Nov. 19, 2008

The recipe was great! I follewed the idea of using applesauce as a replacement for half of the oil and ended up adding more applesauce at the end when the mixture wasn't stirring very well, it worked really well. my recipe made enough for a tin of 12 regular sized muffins and 12 mini-muffins.

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janeannabelle

Cooking Level: Beginning

Living In: Beaver, Pennsylvania, USA

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Reviewed: Nov. 16, 2008

made this thinking the kids would love it as they love banana bread and chocolate chip muffins. The reaction I got was not as expected. They just didn't care for them at all. They were not as moist and flavorful to me either.

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lisa

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Reviewed: Nov. 15, 2008

This is my first review on this site. I made these muffins exactly as the recipe states except I did not have sunflower oil so I used veg oil instead. I baked for 15 minutes. They were soooo moist and yummy! My hubby, youngest son, and I really enjoyed them and ate too many. Will def make these again. I did find them a tad bit salty and wondered if it was due to the Tablespoon of baking powder.

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Butterflying

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Chocolate Chip Banana Muffins

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