Mexican Chocolate-Banana Muffins

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It's a great muffin receipe. Muffins were super moist and I was excited to taste the Mexican chocolate in the muffins. I love Mexican chocolate as a drink but have never used it as an actual ingredient for cooking now I know why. None of the favors of the Mexican chocolate come through in the muffin and it just gives the muffin a grainy texture rather than adding any flavor. I will make the receipe again but will sub regular semi-sweet chocolate chips and add my own spices like cinnamon, nutmeg to mimic the favors of Mexican chocolate.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely deliciosos,i just made them because i happen to have all of the ingredients at home,cant wait for my hubby to get home and try them,another hit Marcela im a big fan.I love the way you cook is really authentic Mexican cuisine,being from Durango Mexico myself i grew up with all of the yummy ingredients and recipes you have in your show.Congratulations.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good. For those who say they can't find Mexican chocolate, even Wal-Mart carries it now. It's an easy find and it does provide a different taste and texture than regular bittersweet chips.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm still waiting for the batch to cool down. That didn't stop me from tasting one... I wish I would have put more chocolate!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

easy and yummy

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yikes! These were delicious. I don't usually enjoy much success when baking, but these were PERFECT. Tasty, moist, quick and so easy to make! I had some Mexican chocolate that had been sitting in my pantry for too long, but now I'm sure I'll be using it all up soon.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just baked them and they are so deli!!!! The Mexican Chocolate mus be use, the smell is just great! Wow... I used 2% milk and I think it made no difference.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My whole family LOVES these muffins! I followed the directions exactly, and everyone I have made these for just rave about them! At work I get requested to make them at least 2x a month, The only modification I make is to double the recipe so that there are enough for everyone! Thanks Marcela keep up the good work!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made these today and used semi sweet chocolate and a teaspoon of almond extract like another reader suggested. The flavor was delicious, except that the muffin bottoms stuck to the cupcake liners.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm a huge fan of these muffins! I make them about twice a month now and my family loves them! We don't have access to the mexican chocolate so I find that semi-sweet morsels do the trick. As with any baking recipe it can be finicky if you miss something, and any time you use something that is not an exact measurement (eggs and bananas you may have to determine if the batter needs more liquid. I had started cheating with this recipe by using the self rising flour which allows you to omit the baking powder and salt and found it worked wonderfully! Since we discovered our son has allergies to milk and wheat I have tailored the recipe substituting the flour with a mix of gluten free all purpose flour and soy flour along with almond milk instead of whole milk. The muffins are still amazing!