Simple & Quick. Rose very nicely for eggless quickbread & was moist & lightly sweet. Didn't taste chocolate-y despite tripling the cocoa, but had delicious banana taste, which is what I was going for anyway ;) My husband said they weren't muffins, they tasted like a bread, but my boys *loved* them- we had a bunch of ripe bananas and made these two mornings in a row. I'll be trying this again soon with mini chocolate chips instead of cocoa powder- just waiting for the bananas to ripen :) Thanks for sharing!
We don't have any special diet needs in our house, we just didn't have any eggs or milk left and I wanted some muffins. These were really good and yummy. I would make again. Easy too.
I made a Gluten free version. My subs were as follows: 1/3 oil instead of margarine 2 c of Bob's Red Mill Flour instead of regular 4 bananas instead of 3 (mine were small) 3TBSP cocoa I added: 3tsp of Guar gum (for gluten free flour) Dark Chocolate chips I modified: I used mini muffin tins rather than traditional; baking time was reduced to 15 mins. My oven isn't very accurate, so I suspect my temp was 335-345. These were cake-like and surprisingly delicious (GF sometimes not so tasty). Thanks for the springboard!
This recipe caught my eye, as my 13-year old daughter is a lacto vegetarian. When I bake for her, I always lower my expectations, as to how good it will be. :) But these muffins, they are divine--very moist, a nice texture and taste. I am busy now making my second batch for the freezer. I did double the cocoa. It doesn't give the muffins a real chocolate-y taste, but a nice, subtle flavor.
Very quick and easy recipe, with a good banana flavour. I added raisins, as suggested. However, we couldn't really taste the cocoa, despite using a good quality powder, so I would add more next time. I might add vanilla next time, as well. Reviewed for Pick A Chef, Spring 2007.