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Easy and tasty. The batter was almost runny, but the muffins rose to a beautiful texture. Sweetened dried cranberries work nicely, too.
SOOOO good. I will admit that I added a lot more chocolate chips than the recipe asked for but other than that I did everything the same. This is a very moist flavor full muffin. They taste the best the first day but they really do not last longer than that at our house.
This is good but Crumb Topped Banana Muffins is so much better.
These were really flavorless and bland...I suppose for a "diet" food they were good, but just to eat they weren't that appealing. My hubby liked them, but I don't think I'll be making them again.
these were amazing! We didnt really notice the walnuts so I may leave them out next time and skip the extra calories they add.
Loved these muffins. I did get 1 and 1/2 dozen muffins out of the batter and I only cooked them 20 minutes. Thanks for the great recipe!
Great recipe-very moist with a mild bananna flavour. I used 4 banannas, Splenda instead of granulated sugar, egg white instead of a whole egg, added 1/2 c of quick oats (as suggested by other reviewers) and some additional mini chocolate chips. I baked it in a loaf pan for about 60 minutes, and even with all these changes it still came out wonderfully. Thanks for posting!
Super moist and yummy! Made only half the recipe but used a whole egg - turned out great!
Used 1/4 cup milk chocolate chips and no nuts. Substituted splenda for sugar and added 1/2 cup unsweetened applesauce and 1/2 cup old fashioned quaker oats. With these changes, it made 18 muffins and when I put it through the WW recipe builder it came to TWO POINTS per muffin. These are delicious and "point-friendly" for a filling, good-sized muffin. I will be using all my ripe bananas for these!!
Amazing! The walnuts really add to the flavor as well. I definitely recommend it.