Reviewed: Jul. 12, 2012

very yummy. I didn't have any yogurt, but used non-fat milk instead. I also reduced the oil to the 1/4. super yum! oh I just used one bowl. first the dried ingredients, whisked it, made a little well and dumped everything except the chocolate chips. used a spatula to mix everything, until it was just blended. don't mix too much. then added the chocolate chips.

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Reviewer:

aheitman

Reviewed: Jul. 11, 2012

Delish!!! They are sooo yummy and stay moist for days!! I followed the recipe exactly, no need to change a thing!! :)

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Reviewer:

bdbturtle

Reviewed: Jul. 11, 2012

the BEST muffins ever!!!! I will make this again and again!

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Reviewer:

farrah4socks

Reviewed: Jul. 10, 2012

These were super sweet and delicious with only 1/4 cup of oil and 1 1/2 cups of whole wheat white flour. I also had vanilla yogurt so I lowered the sugar to 1/2 cup using half white and half brown. Added 1/2 cup of walnuts. The kids gobbled them up!

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Reviewer:

Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

Reviewed: Jul. 10, 2012

Absolutely perfect! I followed the recipe exactly and they turned out amazing.

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Reviewer:

Misha

Reviewed: Jul. 9, 2012

These are pretty tasty!! Banana flavor is strong.

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Reviewer:

schlizabeth

Cooking Level: Intermediate

Home Town: Bradenton, Florida, USA

Reviewed: Jul. 9, 2012

Wow... I doubled the recipe, and adjusted for altitude, and the only difference I made was to use 1 cup peanut butter chips and 1/2 cup mini chocolate chips, instead of the total 1 1/2 cups regular chocolate chips. I also tossed the chips in a bit of flour, before folding them in, to keep them distributed well. doubling the recipe made 24 muffins and 1 loaf (which I baked at 375 for 45 minutes). The muffins have been out of the oven for less than 30 minutes, and they are disappearing quickly. Definitely keeping this recipe. Thank you, for posting it. :D

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2 users found this review helpful