Great light sweet treat!! I used applesauce in place of the oil and low fat vanilla yogurt. VERY moist! Thanks.
I was so surprised how moist these turned out! Only yogurt in the fridge was pomegranate greek yogurt but it worked beautifully nonetheless! Definitely a keeper recipe.
Made double version. Got 18 muffins that were good size. I divided double version without addition of chocolate chips and divided it in three bolls. In one I added chocolate chips; Another coconut flakes and last raisins. Chocolate chips went first. Coconut addition was OK, more for adults; raisins went in school lunches as chocolate is not allowed.
I was worried that muffins would be too heavy or overly moist, but it had a nice light texture without being crumbly. My family loved it.
Fantastic! These muffins came out light and moist. I used low fat sour cream and dark chocolate chips, they got rave reviews from my family and disappeared very quickly!
made these with applesauce, fat free sour cream, and splenda. tasty!
These were so delicious, moist, light and easy. Like others, I did modify them a bit by cutting the oil in half and using applesauce and using whole wheat flour. I also used vanilla low fat yogurt. I know that adding 1/4 cup of peanut butter adds to calories and fat but it sure did taste great.
I needed to lighten the recipe a bit by using Splenda in place of the sugar, 2 tbsp of oil and 2 of applesauce and I used plain fat free yogurt. The muffins were incredibly fluffy and light as well as very moist. I used a cast iron muffin pan in fruit and veggie shapes for fun and to celebrate Fall. Mine were well baked at 20 mins. A real treat.
I loved these tasty muffins! They were very moist with a nice banana flavor. There were just enough chocolate chips to add a touch of flavor without being overpowering or too sweet. Thanks for posting this great muffin recipe!
These are really great, quick and easy! I just used a spatula instead of a mixer and stirred all together in one bowl, and they came out great. I used the sour cream and mini choc. chips. Have made twice, and will keep making them, thank-you!
These make a great after-school snack. I used all whole wheat pastry flour and 1/3c sucanat instead of the sugar. I also used silken tofu (blended first) instead of yogurt. Topping each muffin with coarse raw (turbinado) sugar before baking makes a great crunchy crust.