Reviewed: May 21, 2012

These muffins are great, but because of the changes I gave it a three star. Used egg white instead of whole egg, added 1tbsp cocoa powder, cinnamon and nutmeg and had no peanut chips. That would make the whole recipe different. I will make it again as written. The basic ingredients did however assure these muffins to be moist and rise quite nicely. I don't usually rate a recipe with so many changes, but wanted to make you aware that the basic ingredients and the amount required were perfect. All in all, these muffins were very good.

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Reviewer:

Kamal

Cooking Level: Expert

Reviewed: Apr. 22, 2012

Just made these to surprise my son and husband as they returned home from a scout trip. They were great. We all thought that the addition of a little baking cocoa, along with the flour (maybe 1/4 c) or a mixture of both peanut butter and chocolate chips would be good too.

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Reviewer:

GENELLEB

Cooking Level: Expert

Living In: Lake Stevens, Washington, USA

Reviewed: Aug. 4, 2011

Everyone loved the original recipe and my version. I added a heaping tbsp. of crunchy peanut butter and about an 1/8 cup of extra sugar.

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Reviewer:

sboyce

Reviewed: Jul. 10, 2011

These were so good that my family said I can't make more than one batch at a time. You keep going for another. I used applesauce for half of called for butter. Next time, I will try half wheat flour.

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Reviewer:

morfor

Reviewed: Jun. 22, 2011

I made this into bread instead of muffins. Had to bake for 45 minutes. Very good!

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Reviewer:

NSROWE

Reviewed: May 3, 2011

Very easy. I used whole wheat white flour and added both a teaspoon of baking soda and a teaspoon of vanilla flavoring. My husband and kids thought these were quite good. To cut back on the fat, the next time I make these, I'll replace half of the butter with either applesauce or buttermilk. I think I might play with the recipe a bit and perhaps cut back a bit on the banana and add in some peanut butter to give it more of a peanut buttery flavor.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Oct. 3, 2010

These are perfect! I wouldn't change a thing. The muffins have a perfect consistency, not overly dense. The ingredients meld wonderfully, and I think the peanut butter chips really take this up a notch. I've found 3 medium/large bananas work well, and prefer reeses peanut butter chips. Mine are ready in 17 minutes, 18 if I've peeked.

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Reviewer:

Table for Two

Cooking Level: Intermediate

Reviewed: Feb. 14, 2010

These are incredible! The peanut butter and banana really is a great combo. I even made them a little healthier by replacing half the butter with applesauce and using half whole wheat flour. They turned out very moist.

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Reviewer:

Sugar8184

Cooking Level: Intermediate

Reviewed: Dec. 31, 2009

Absolutely FANTASTIC! Definitely a keeper! The peanut butter chips were such a nice change from plain chocolate chips. SO moist! The only change I made was baking it for 15 minutes instead of 18-22.

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Reviewer:

Jen

Cooking Level: Intermediate

Home Town: Hamilton, Ontario, Canada

Reviewed: Nov. 14, 2009

A VERY GOOD RECIPE I made mini-muffins. I made a few changes, and they came out great. First of all I only had 1 and 1/4 cup bananas so I used a little cinnamon applesauce to make up the rest, I also added some walnuts and some of those two in one flavored chocolate chips. peanut butter and milk chocolate. I also added maybe a 1/2 - 3/4 cup of jif creamy peanut butter, and topped them with brown sugar and cinnamon mixture before baking for 10 minutes. All in all very good!!!

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