A very good muffin and we really enjoyed them. The 4 star rating is strictly a preference in the amount of chocolate chips. We all felt they had too much chocolate. (I didn't think that was possible! :) Very moist. We'll make these again w/ 1/2 c chocolate chips.
Really good recipe! A really nice change from regular banana muffins. Loved the flavour combination, quite moist.
Wonderful muffins!! My only change was to use low-fat mayonnaise. Other than that, I made exactly as written. Very nice! Moist. Easy. I love all the stuff you can pack into these muffins! Thank you very much for sharing!
Made these for a bake sale at my office - they were all gone in a manner of minutes!! I only made 12 muffins out of the mix (but they were quite big). Didn't add nuts in case of allergies and added about 1/2 cup of mini chocolate chips. Also used low-fat mayo. Managed to buy one (so I could taste it) - WOW!!! Thanks Nikki! :)
These are delicious. I needed to lower the sugars so I kept 1 tbsp of sugar and subbed Splenda for the rest (I made 6 muffins) and used a very scant 1/3 c of mini chocolate chips. The Mayo I used was low fat. I just bought the bananas today so ther were a bit less than desired ripe so I added 1/4 tsp of banana extract. These muffins are amazingly soft and moist beneath the thin golden crust. I must add that you may need to bake longer than the recipe says I baked then for about 20 mins and Splenda is known for baking up faster than sugar. Aii in all 5 stars!