Like banana bread, these especially moist chocolate chip muffins are a great way to use up overripe bananas:
Review Body: These are amazing. Just like my grandmothers recipe!! The only thing is I baked my first batch at 350°F for 28 minutes, but the muffin ended up being too dark, almost burned and were a little tough, so my toddler wasn’t too thrilled. The next batch I put in for 20 minutes and they came out perfect and my toddler devoured an entire muffin and asked for more! They’re really light and moist, unlike a few other recipes I’ve tried.
Review Body: These were wonderful! I cooked for 28 minutes and a couple were still a little too moist so I left those few in a little longer. The tops were darker than I would like but it didn't affect the flavor at all. They were a bit sweet so I think next time I'll use 1/4 cup less sugar. . I think this recipe is close to perfection as it is. I am now wondering if I can make a chunky applesause and use this to make apple cinnamon muffins.
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