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"I bake something almost everyday—either in the morning before everyone's awake or in the evening," comments Stephanie Kienzle from North Miami Beach, Florida. "I whip up these tender muffins in no time and serve them with jam for breakfast or ice cream and chocolate syrup for dessert."
Nutritional Facts 1 serving (1 each) equals 191 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 204 mg sodium, 25 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Chocolate Banana Muffins in Quick Cooking March/April 2001, p48
Big Batch Baked GoodsWe enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas
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Reviewed on May. 30, 2013 by AmysCookingAdventures
My kids love anything with chocolate chips, so these were a hit! I cut both sugars by half and used half whole wheat flour to make these healthier. I also omitted the walnuts (but only because i ran out!) Without the walnuts, I ended up with only 20 muffins instead of 24
Reviewed on May. 04, 2013 by savoystudio
Great flavor and texture! Added yogurt instead of a 3rd banana and they are amazing.
Reviewed on Apr. 07, 2013 by wintermom9597
Very easy, tasty recipe. Omitted the nuts because I can't eat walnuts and didn't have any pecans on hand.
Reviewed on Aug. 15, 2012 by dorayflores
I substituted the sugar for 1/4 cup of honey and it was amazing. The banana is sweet so it doesn't need much sugar.
Reviewed on Jul. 25, 2012 by ilovetigers
everybody loved these
Reviewed on Jun. 22, 2012 by JoannaRenae
WAY too much baking soda. I could taste it over the chocolate in the finished product. Not sure if this is a typo that is supposed to be baking powder, but it really detracted from the muffins. I would make this again and substitute baking powder for the baking soda with maybe 1/4 tsp baking soda in addition. Wonderful flavor other than the sharp aftertaste...
Reviewed on Mar. 27, 2012 by fxglove
I left out the 1/2 cup of sugar and replaced all-purpose flour with whole wheat flour. And the 2 dozen disappeared within 2 days.
Reviewed on Jan. 01, 2012 by JenfromFlag
This recipe turned out real good. It is another excellent way to use up those dark bananas. I used mini chocolate chips in the recipe and they worked out nice.
Reviewed on Sep. 27, 2011 by zzsunzz
I just tried these for the first time. They didn't rise like I thought they would, but they are still very good. I'm not a fan of nuts in things but I really like them in this recipe. I will definitely make them again!
Reviewed on Aug. 09, 2011 by jsouba
so so good!
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