These are my favorite muffins so far! I used all whole wheat flour, and substituted Splenda brown sugar. I was already in the process of making these when I realized I didn't have an egg, so I found the "Common Substitutions" listed on AllRecipes and used 1/2 of a banana mashed with 1/2 teaspoon of baking powder -- it worked perfectly. The muffins were moist and not dense at all. Definitely a keeper!

Reviewed On: Feb. 9, 2009

Really great muffins! I scaled the recipe back to 12, and made some substitutions suggested by others: used Splenda brown sugar, egg substitute, pumpin pie spice and shredded carrots instead of raisins. They turned out so well, I will definitely be making these again!

Reviewed On: Feb. 2, 2009

This was my first attempt at cooking with a sugar subsitute - my father-in-law is diabetic. I wasn't hoping for much, honestly, but it turned out really well! It was a little more dense than a traditional coffee cake, but the flavor was great and everyone loved it.

Reviewed On: Jan. 24, 2009