*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
We love these! I too added a teaspoon of vanilla. I use less sugar since the bananas were very ripe. Didn't have the flax or wheat germ so I opted to use an equal amount of the oats (totaling 1 cup of oats). Due to allergies I had to omit the walnuts. Our new favourite :)
These are really good! I added a teaspoon of vanilla (couldn't help myself!) the chocolate chips I used were just regular sized and the oil I used was lemon olive oil. Otherwise I followed the recipe. These baked for exactly 25 minutes and I got 16 muffins. I'd imagine that rather than the mayonnaise that you could use yogurt or sour cream and next time I'll try white whole wheat flour. These are ingredients I always have on hand so whenever I have ripe bananas I now have several healthy muffins to choose from. Thank you so much Happy Mama.
This was a great recipe! I made it a bit healthier by using fat free yogurt for the mayo whole wheat flour only 1/2 cup of sugar and applesauce in place of the oil. I also added vanilla. Turned out wonderful and moist. My husband and daughter devoured them!
I might have bypassed this recipe due to its somewhat unique ingredients, but with everything I needed on hand, I tried it in deference to my nutritionist daughter who is always encouraging healthier food consumption. Prepared almost exactly to specifications (used fewer nuts and cut them quite fine to make consumption easier for my grandson), this is proof positive that chocolate chip muffins can be both delicious and nutritious, and they won praise from everyone who sampled them - senior citizen, toddler, and even the nutritionist daughter. Moist, not overly sweet, and packing a bit of crunch, these are sturdy enough to travel well in a lunchbox, backpack or briefcase for a tasty and healthy snack. The recipe makes 12 standard sized muffins and freezes well.
I have to confess that I adjust recipes based on the reviews and this was no exception. I did not have all of the ingredients so in this day of staying at home, I used what I had. Applesauce for the oil, old fashion oats which I ground up , extra oats instead of the wheat germ and I added vanilla. No mayo but substituted sour cream. My husband and I loved them and will make them again. I did not tell him that they were “healthier” than store bought until after he said he liked them.
Amazing muffin receipt. Love the addition of both oatmeal and flaxseed meal. Substituted wheat bran as well and turned out perfect as this adds healthy fibre. Would recommend chopping up unsweetened bakers chocolate squares rather than using chocolate chips as the uneven chucks add character and uniqueness to each muffin.
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