Chocolate Chip Banana Muffins
These banana muffins are my kids' favorite. I adapt it for adults by adding chopped nuts or dried apricots.
These banana muffins are my kids' favorite. I adapt it for adults by adding chopped nuts or dried apricots.
I am giving this recipe three stars because the chocolate chips overpowered the banana flavor. I did not have yogurt so I used sour cream instead. I used self rising flour and toasted the pecans. I will make this again and leave out the chocolate chips.Read More
This recipe is bsolutely yummy and easy to make.I substituted the yoghurt for milk and instead of white sugar used soft brown sugar...they came out fantastic and this recipe is definetely a keeper when it comes to making muffins.
These muffins are bakery-quality! I changed the original recipe by reducing the oil to 1/4 cup; I didn't have yogurt, but substituted with 3/4 cup sour cream. I used 2 bananas and added chopped walnuts. The texture was like a cupcake. They taste great right out of the oven--no butter needed!
Absolutely delicious and relatively easy to prepare. I've already made this recipe twice and both times instead of plain yogurt, I used one whole small container of Yoplait Light White Chocolate and Strawberry Yogurt which gives it a wonderful flavor. To make it a little healthier, I use 1 cup unbleached all purpose flour and 3/4 cup of whole wheat flour. I also add 1/2 cup of chopped walnuts. The house smelled heavenly while the muffins baked. After reading a book called "The Perfect Recipe: Getting It Right Every Time", I no longer use the paper cupcake liners. Muffins taste better when you just use a little non-stick cooking spray.
Deeelicious! I used butter instead of oil, added some cinnamon and extra banana and yogurt because the mix was a little doughy and it turned out perfect. (FYI: 1 banana is about half a cup)
These were awsome! This made 36 mini muffins, I baked them at 350 for 15-17 minutes. I didn't have yogurt so I used 1% milk instead and they were fine.
Great recipe! I didn't have any yogurt so i substituted with sour cream and the muffins turned out very moist and yummy. My 4 year old daughter enjoyed making them with me. I added mini chocolate chips to the dry mixture so they wouldn't sink to the bottom.
I made these last night, exactly following the recipe. They were outstanding. Would be good even without the chocolate chips.
A wonderful recipe! I didn't have any vegetable oil, so I used olive oil, which already has great flavor. I couldn't stop eating these last night - they are so sweet and flavorful. Definetly a crowd pleaser!
My daughter and baked these today and they are absolutely delicious. I made a couple of changes - I prefer butter instead of oil, half brown sugar and half white and I think I put in more bananas than called for - but I'm sure the recipe would be just as scrumptious prepared exactly as written. Thanks for sharing your recipe. I will be making these again!
These muffins are delicious. I replaced the yoghurt with sour cream and it worked out well.
Moist and fluffy. Still tastes great without the chocolate. I added about a teaspoon of cinnamon and was very happy with the results. Next time I make these, I'll add some nuts.
I would give these 5 stars but I made a few changes (I am sure they would have been fine without the changes though). I had to use vanilla yogurt since I ran out of plain so I reduced the sugar by 1/2 and then my husband was looking over my shoulder while I looked for recipes and I was torn over this one and a banana muffin with a crumb topping and no chocolate. He asked for banana chocolate chip with a crumb topping so I used this one and added the topping (1/3 c. flour, 1/2 c. brown sugar, 4 Tbs softened butter, 1 tsp. cinnamon). YUMMY! :)
one of my favorite recipe on this site. So delicious!
Approved by my four kids!!! These are so awesome and moist. I want to add, that I did not have any overly ripe bananas so..I place 3 onto a cookie sheet and baked(peel on) for about 20-25 minutes, flipping half way through. When you take them out to place them in a bowl, carefully peel and place them in. You will be amazed at the oils that came from the peels. I think this really adds to the taste and the moistness. Also I added more chocolate chips, but that is just because we are chocolate lovers!!!! I have a feeling this will be a "family" recipe that will be passed down for years to come.
this recipe is perfection just as it is... i used an 8x8 baking pan instead of muffin tins. drizzled some chocolate sauce over each for serving....OMG who thought something so simple could taste so good! PS, the second time i made this, i used milk instead of sour cream or yogurt, and it wasn't as good.. i won't try that substitution again...
These were a hit! Very easy to make and delicious. I followed some reviewer's suggestions: I used 1/2c. sour cream instead of yogurt as that was all I had; used olive oil instead of vegetable oil; used 1/2c. white sugar and 1/4c. brown sugar. I also used three medium bananas which made 12 good sized muffins. I will definitely be making this again :)
i bet these wouldve been perfect i followed all the directions as given. except i thought i would cut the oil in half like someone had recommended, because it was healthier right? well i don't recommend it... i think thats why they weren't as moist as i expected. I only had strawberry yogurt so thats what i used. They tasted great
WOW!!! Because of dietary restrictions, I used applesauce instead of oil, brown sugar for white, plain soy milk instead of yogurt and spriknled the tops with sugar before baking. These are amazing!!!
This recipe is wonderful!! The muffins are so good! I followed it exactly except for decreasing the amount of the vegetable oil by half.
YUM YUM YUM! To be honest, I changed a lot in this recipe, but I can't imagine it tasting bad when followed to the letter. Here are my changes: Instead of yogurt, I used sour cream; instead of sugar I used brown sugar; instead of 1/2 cup oil I used only a 1/4 and put in a little more than a whole cup mashed banana; instead of chocolate chips, I got the good, expensive chocolate bars and broke them up into chunks; and I put in a few dashes of cinnamon because I have to have it in everything.
This recipe was so easy and the muffins were scrumptious, moist and not too sweet. They tasted even better the day after. Since I don't use regular vegetable oil, I replaced it with canola oil and used vanilla yogurt instead of plain. Turned out perfect! Thanks for sharing Lois.
These were amazing! Even though I used half whole wheat flour instead of only all-purpose flour and used 3/4 c plain yogurt with 1/4 c oil, the muffins were still light and very moist.
THESE ARE GREAT IM 14 and theay are the first thing ive made and they are very good thank you
I found the texture of these to be great, but they were very, very sweet with not much complexity. I used two bananas and came up with a scant cup; I think maybe using three would increase the banana flavor. Maybe some nuts would help, too. My kids loved them, but my husband and I both found them to be excessively sweet; he also added that the flavor was improved by spreading with (salted) butter.
These are wonderful, much better than any other banana muffing recipe that I have tried. They do not have that baking powder/soda taste that so many others do. Upon removing them from the oven, the tops were golden brown. While I removed them from the muffin pan they appeared to be slightly under-done with light middles and toasted tops and bottoms. I decided put them on a cooling rack and let them sit for a few minutes. They were done, just very moist. Don't let the initial texture scare you. They are so moist, I am tempted to bake some up in ramekins, serve them warm as a dessert with a fork or spoon and a dollop of whipped cream on top.
I just made a double recipe of these with my daycare kids. I substituted whole wheat flour and they are soft and moist. The kids all had a mini muffin to try one and can't wait until snack time so they can have more.
Easy to make and very tasty!!
Big hit with my boyfriend! I substituted with whole wheat flour and splenda and they came out moist and just sweet enough.
I have never written a review for a recipe but had to for this one ... These are DELICIOUS!! I only made a couple changes: I used light brown sugar instead of regular sugar - I also used cinnamon applesauce in place of the oil - Last I had vanilla yogurt on hand so used that instead of plain (all measurements stayed the same though) ... My boyfriend and sister couldn't stop eating them!! Note: Most muffins/baked goods in my opinion aren't as good the next day but these are still moist and amazing!!
These are so wonderfuly addictive that I now have to make these every morning for breakfast! Very moist and has a nice flavor whether they are made with yogurt or sour cream. My family absolutely loves these including my 2 year old - they are her favorite muffin! These are easy to whip up in no time and are absolutely scrumptious!
Excellent muffins! I used all olive oil instead of veg. oil, to be healthier. I used milk instead of yogurt. I baked them a little less than 20 mins. They turned out perfectly! Teens and adults LOVED them. Very quick and easy to make - which I appreciate!
These were very tasty and moist. I didnt measure out 1 cup mashed banana...just mashed up three bananas. I also used dark choc. chips instead
Got 48 mini muffins and they were all excellant. I did not really eat each one but could given time. About 16-17 minutes for the mini size. Please don't try to change the recipe it is great just the way it is. Well I guess that is your choice. It just bugs me when someone rates something low and they made changes.
Goodness these were delicious muffins! I made them with all whole wheat flour and fat free vanilla yogurt. Mashed 3 bananas and they were perfect. A great recipe!
I forgot to add the vanilla, but they still turned out wonderful. I also used 1 cup unbleached all purpose flour and 3/4 wheat flour. I used brown sugar instead of white also. I didn't use paper liners, I just greased them with a paper towel and canola oil. It worked great. These have a nice rise to them and they are tender & delicious. Thanks for the recipe!!!
This recipe was great. I used just over a cup (3.5 medium size) bananas. I substituted 1/2 of unsalted butter for the vegitable oil. I used a dash of vegi oil when mixing to help move things along but I probably didn't need it. Using a muffin pan for large muffins, I reduced the heat by 25 degrees and baked for 5 minutes extra. These came out perfect. I also baked some regular sized muffins using the temp and time recommended, but I think they would have been better had I reduced the baking time by 5 minutes. Overall, a very good recipe. And easy!!!
I just made these,I used margarine instead of butter and cream cheese instead of yogurt. the mixture was a little dry so I had to had about 1/4 cup water. they are in the oven now so I will update later about the final result
This recipe worked very well as both jumbo and mini muffins! Kids loved it - we made it for 800 people!
I am giving this recipe three stars because the chocolate chips overpowered the banana flavor. I did not have yogurt so I used sour cream instead. I used self rising flour and toasted the pecans. I will make this again and leave out the chocolate chips.
not major changes so i think original would be just as good.i only had vanilla yogurt so used that and i used 1/2 c. brown sugar and1/4 c. white sugar.so simple and quick to make.no need for an electric mixer.just used spoon.these were the moistest,most flavorful muffins i have made yet.i made 12 large and were done in 30 mins.10 stars!!!!!!!!!
An update... the 2nd time I made these I added coconut in the mix and sprinkled some on top. OMG! They are now better than the best! These were so good! I used sour cream instead of yogurt and doubled the amount of banana. And instead of chocolate chips I broke pieces of semi-sweet Bakers chocolate into chunks. I also sprinkled some chocolate shavings on top and made them extra large by only making 12 muffins rather than 16. Decadent!
These were good. I subbed 3/4 cup of whole wheat flour, and I used extra (almost rotten) bananas. They turned out very soft...my only concern is that they were esponge-like texture? I also used dark choc & peanut butter morsel chips - great flavor. Try them warmed w/a smear of nutella!
WOW! These are so good. I think the yogurt gives them a great texture. I used one 6 oz serving of Vanilla Yoplait yogurt instead of plain yogurt...delicious.
Good and easy. Very moist. I used vanilla yogourt instead of plain. Might be even better with a little more banana for extra flavour.
Yummy! My son ate four before they were even cooled. Great easy recipe! I didn't have the yogurt, so I did substitute sour cream for it. Thanks for the recipe! :)
These were amazing!!! I followed the recipe exactly!
I rarely rate recipes, but this one was so good I just had to rate it. I followed the directions exactly, baked for 22 min., made some with chocolate chips and some without, and they turned out beautifully and taste great! They are moist and delicious. I made sure not to stir them too much and just until the flour mixture was moist. Enjoy!
the best banana muffins i have tried on this website
This is so yummy!
Delicious muffins! I substituted plain yogurt with plain (only kind I have in the fridge) and white sugar with brown. I also added half a cup more of bananas, and they turned so moist and yummy!
excellent! i've made this recipe many times and they always come out awesome!
These muffins are SO yummy.I like to make a batch of them once a week.I have used sour cream in place of the yogurt (usually have sc in fridge).Bananas never go to waste in my house anymore
I love this recipe. My kids do as well. We add a little extra banana and use nonfat yogurt to make it even more full of delicious goodness.
My husband begs me to make these all the time! I am sick of making them, but he loves them so much the recipe deserves 5 stars!
Pretty good. Easy to make and ingredients are basics that I keep on hand other than the plain yogurt. I substituted light sour cream in its place. Watch over baking, easy to do.
Excellent! They came out of the oven less than 20 minutes ago and I have already eaten two. I used vanilla because that was all I had and omitted the vanilla. These muffins are my new favourite recipe! Next time, I will try adding some Skor bits just to change it up a bit.
These muffins are the most delicious banana muffins so far! I highly recommend to try it without any changes, you will not regret. My son(4y.) and daughter(2.5y.) loved them and they are very picky eaters!
Delicious! I made one modification to reduce the fat in the recipe--I use 1/4 c. vegetable oil with 3/4 c. of milk. Still produces a moist muffin with an excellent crumb. The trick to keeping muffins from being tough is to mix flour into wet ingredients only until moist. DON'T OVER MIX!! =) Thanks, Lois, for this fantastic recipe.
These muffins are fantastic. I added 1/4 cup brown sugar, substituted unsweetened applesauce for the yogurt, added 3/4 cup of nuts, 1 tsp nutmeg, 1 tsp cinamon and added two chocolate chips to each muffin top before baking. WOW to the taste and the look!
Little and perfectly done. Not too sweet and just enough banana. Amazingly good.
Amazing! I used milk instead of yogurt as I didn't have any, and they turned out wonderfully!
So so good ! Moist and full of flovur. The only thing I changed is I sprinkled some cinnamon on them before i baked them.
I made a lot of changes: 1/2 cup applesauce for oil, reduced to 1 cup flour, added 3/4 c. oats, reduced to 1/2 c. sugar, added 1/4 c. brown sugar, added 1/2 c. coconut, Delicious!! So moist and hearty and I used up all my brown bananas and leftover coconut!
super super super easy to make and super super super yummy! I replaced the banana with frozen strawberry and use white chocolate chips. thumb up and will do again. thanks for sharing.
We adore these! I made it as the recipe stated the first time (but wi/out nuts) and they were a hit.. I then made them with milk instead of yogurt and they just weren't the same. Yogurt or sour cream is really a must for these. I use plain non-fat Greek yogurt, which is TONS more healthy than the light Yoplait stuff, and have hit a home run every time. Once added a few blueberries I had hanging around in the fridge and that was a nice change.
My only problem with these muffins- I can't stop eating them! I used butterscotch chips and white chocolate because that's all I had in the house and the kids and I are trying to save some for Daddy because they are that good. Try it, you won't be disappointed. Thank you Lois for the only muffin recipe I may ever need.
Delicious! I was looking for a healthy PB-free snack for my kids at school, and these are perfect. We freeze each muffin individually and it's thawed in time for snack w/ very few crumbs. I subbed mini chocolate chips for less mess, half a cup of whole wheat flour for extra nutritional value, and melted butter for the oil. Very tasty!
Delicious! My roommate and I made this and somehow forgot the sugar but it they still came out great. Next time I won't even add the full 3/4 cup of sugar suggested.
mmmmmm.... there are no words to describe these muffins. my whole family loved them and my brother doesn't even like banana! my grandpa says he was going only to have one but he ended up having three. these are the best ever. thanks for a perfect dessert
Delicious muffins! I made them with my 3 yr old and they were easy and quick to make. I used milk instead of yogurt and subbed unsweetened applesauce in place of half of the oil. Next time I'd probably use fewer chocolate chips as well, but overall a recipe I'll definitely use again. Thank you!
Fantastic and super easy! I have everything on hand to make this whenever the black bananas come calling! I had no yogurt so I just used applesauce with a little milk and it turned out perfect. I doubled the recipe but seems as though I didn't get nearly 32 muffins... maybe I filled the batter too high. I also added a few choc chips to the top of each muffin before baking to make them extra decadent and chocolatey and they turned out great! More dessert like than muffin with the extra chocolate. Everyone loved them!
This muffins are so good. My kids love them. They are my their favorite breakfast treat. I use milk when I don't have the yogurt and you can't tell a difference.
I tried this recipe last night with some bananas that I needed to use up. I followed the recipe almost exactly, except I used milk chocolate chips instead of semisweet, and they were great! They were super moist, and everyone at the office loved them this morning. Oh, I actually used 4 bananas for this (way more than the recipe called for), and it was delicious!
These are so good! A bit of work but well worth it.
My family LOVES this and I made some for a friend and he loved it too. I followed it exactly, I used yogurt though. The 1st time I made it, I used sour cream. Either way, it's still good.
These are AMAZING. I used sour cream and they turned out moist and delicious! this recipe is a keeper
My son's new favorite. Disappeared quickly.
Used mini choco chips and they are AWESOME!
i have made this three times now and passed it on to several friends. it is perfect! the only change i made wasn't for taste but for health - made it 1/2 whole wheat flour. great recipe!
This may be the best muffin I've ever made. It melts in your mouth. I made a few slight changes - subbed 1/4 cp light brown sugar for 1/4 cp of white and used sour cream instead of yogurt. I also added a bit of milk (probably 1/8 cp) when the batter seemed dry but that may have been because I used light sour cream (maybe not as creamy) and was a Tbsp or two short of banana. Loved these!
I made these with 1 cup chickpea flour and 3/4 c. spelt flour instead of all-purpose, increasing the baking powder slightly. I also used brown sugar instead of white. They were still light and fluffy, just a little healthier!
Absolutely perfect recipe that are an absolute favorite. So moist and full of flavor! Thank you s much for the recipe.
The BEST!!! THESE ARE PHENOMENAL!
these turned out so delicious and moist. I didnt have yogurt so i used 1% milk and it turned out fine. I also used brown sugar instead of white.
Kids loved these and they were so easy to make. Perfect for breakfast or after school snacks.
Moist and delicious! I made mine with vanilla yogurt, used 1/4 cup of sour cream in place of 1/4 cup of the oil and added a little orange zest. Still moist a few days later. Will make again and again!
Oh my gosh! These are wonderful! Didn't change the recipe at all, it made 12 regular muffins and 22 mini muffins. So yummy! Will definitely be making these again and again!
These muffins are great! Quick and easy and delicious! I substituted french vanilla yogurt for plain, did half brown sugar half white and more banana then called for (3 bananas, probably 2 cups) ... turned out great!
Great muffins didn't change a thing! 5 stars
Oh, these were fantastic! I will make these over and over again.
Fabulous!!! Used brown sugar as other reviewers recommended, used 1 c white flour and 3/4c whole wheat flour for a little more fibre, and vanilla yogurt (just what I had on hand). Added to the recipie box and is a new family favourite.
Best muffins ever! I can't stop making them...it's turning into and obsession.
Very, very good w/o any changes. Very moist!
I substituted brown sugar for the white sugar, buttermilk for the yogurt and butter for the oil and added some cinnamon and they were delicious!! so moist!
Quite good. I substituted sour cream for the yogurt. They seemed even better the second day. I would definitely make these again.
A-M-A-Z-I-N-G! these are the muffins ever....The only thing i did different was i made mini muffins and i used vanilla yogurt and pure vanilla (only 1/2 tsp.). they turned out great! I bet this would make a GREAT bread too.