These muffins were amazing, my teen even said they tasted like the "unhealthy" versions! I used 1/3 cup brown sugar (which I thinks help to make them more moist), 1/4 cup oil and only 1/2 cup chocolate chips. They were just right in sweetness this way and the chocolate didn't over power the banana flavor. I filled my muffin tins 3/4 full (got 10 muffins) and baked for exactly 21 minutes. Very moist and flavorful, thanks for the great recipe!
This muffin recipe is spot on, moist and light. I couldn't resist having one straight out of the oven with cream....Mmmm melty choc bits and warm banana YUM!! Thanks for sharing!!
Congrats! Your Recipe was featured as our "Recipe of the Day" on our homepage! (7/8/11)
Great muffins! Healthy, but they don't taste like it. Lots of chocolate which satisfied even my pickiest child. Thanks for sharing the recipe!
Loved these muffins, and so did my toddler! I used the brown sugar as some suggested, and white chocolate chips because that is what I had in the pantry. I will make these again!
These were really good! I followed roweena's suggestion & only used 1/4 c. oil & 1/3 c. brown sugar. I used a scant 1/3 c. minature chocolate chips. I'll probably make this recipe again.
These are really good! Thanks for posting!
I found these to be fabulous! They have the whole wheat texture but they were very delicious!
I doubled this and used white wheat flour. We found them super sweet and a little dry, but very tasty as a treat for the kids. Thanks.
My kids really enjoyed these a lot. They felt the flavor was really good, but said they weren't quite as moist as a few other recipes we've tried. I liked the use of wheat flour to help with the fiber content. Thanks for sharing!