Reviewed: May 24, 2013

Out of this world. I'm not a big fan of banana/chocolate, but I tried these because my husband enjoys banana/chocolate chip muffins. There's something about the coffee... it's subtle, but it really "joins" the banana and chocolate. It tones down the tangy banana and enhances the chocolate. I'm definitely making these again, perhaps adding more coffee. And I used mini chocolate chips (as I often do in baking) to distribute the chocolate better. Thank you for a great recipe.

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jhildreth99

Cooking Level: Intermediate

Reviewed: May 14, 2013

Baking the muffins went by really fast and it was really fun. I never baked muffins before so it was a first experience for me. The things that went well was making the lab plan and following it. The procedure was really clear and easy to follow. The outcome of the muffin was really similar to the pictures on recipe.com. The thing we forgot to do was read the materials because we ended up needing a food processor but didn't have one so we had to improvise and use a different mixer. Something I would do differently is change the amount of bananas because using two made it taste like straight up banana. The final product looked like an actual muffin, and it mushroomed up. I would recommend this to anybody who wants to try new things or likes bananas because this fits right in, and it is really fun to make and watch it bloom in the oven.

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Reviewer:

Kyle Saelee

Reviewed: May 14, 2013

Wonderful muffin recipe. This recipe is really good and easy to follow. If I will do it again I will change the banana to strawberry or any other fruits that fit in. according to the recipe it should end up in 10 muffins but it end up with 12 muffins in total. We did not use the food processor but the muffin still look good and taste great.Try not to put too much banana it will ruin the muffin. I will recommend thin muffin to any person especially for those know how to bake it. Not only is this recipe easy to follow but the muffin taste great too.

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Reviewer:

VincentWasan

Reviewed: May 5, 2013

These are very very moist and flavorful. I only used 1 cup sugar, which was enough.

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Reviewer:

ajo263

Cooking Level: Intermediate

Reviewed: Apr. 21, 2013

This recipe is awesome! Like others, I added more coffee grounds. My husband could not get enough. I will be making these muffins again.

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Reviewer:

Bluezlady76

Reviewed: Mar. 15, 2013

Really good muffins. I (roughly) tripled the batch and used part butternut squash puree and part banana. I could really cut back on the butter this way because the squash keeps the muffins super moist and tasty. Used whole wheat flour and couldn't taste the coffee, but it didn't really matter too much as they were still delicious. I never completely follow a muffin recipe (usually because they're such an easy thing to "healthify" and throw some extra nutrition into), but this one turned out superb and my TRIPLE batch was gone in three days. Can't keep up with my four boys....

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Reviewer:

For King and Prince

Cooking Level: Intermediate

Reviewed: Mar. 1, 2013

I LOVED THESE! I however did make as instructed, but then only made 6 giant muffins! VERY filling - baked for 30 minutes! PERFECT!!

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Reviewer:

MARTIWLYNE

Reviewed: Feb. 17, 2013

I have made these a million times! My kids love them!!! SOO GOOD!!

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Reviewer:

dcook

Reviewed: Feb. 12, 2013

Mmmmmmmm Can't.Stop. Eating. Them! You gotta try them! Recipe is perfect!

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Reviewer:

honeybunny

Reviewed: Feb. 7, 2013

These muffins turned out really flavorful and moist for me. I used 6 Starbucks Via Blonde in 3T water (probably about 1 too many), which is why they turned out so dark in color. Also, I substituted all of the sugar with Splenda, used half the chocolate chips, and added chopped walnuts. The Splenda package says cooking times may be shortened. Baked them in paper-lined foil cups for about 15 minutes max.

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