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This is a good muffin recipe. I really liked the flavors of the bananas and chocolate chips, but think I woud have prefered to leave out the peanut butter. The muffins were moist and had more of a spongy texture instead of a cakey texture. A very good recipe to experiment with. Made for RSC #12.
What a great, versatile little recipe. I baked five mini loaves out of this, which took about 40 minutes bake time in my oven. They were very pretty, and tasted great. I found it helpful to use a food processor to get the liquids incorporated with the PB and banana.
The combination was fantastic, especially the chocolate chips with the bananas. I found it moist on the inside which I just love for my baked goods.
Very good. DD and DH ate these up! I liked the banana flavor and the chocolate chips--they loved the peanut butter. This is a winner. Made for RSC #12.
Loved the combo of flavors. Splenda flavor wasn't overabundant (which is nice). Used white chocolate chips and chunky peanut butter with great results. However the outside was cooked way before the inside. We enjoyed the outside pieces (before they were burned) and had to pitch the rest. Made for RSC #12. GOOD JOB ON THIS ONE!
I love muffins of any type and these did not disappoint. Although a bit dry which I'm not sure if it was that it needed a full egg and not just egg white? All in all great flavor combinations of p.b., choco, and banana. Love em all!! Made for RSC#12.~