Reviewed: May 11, 2006

I followed the other's suggestions and added another egg, I had two pears that I needed to use up so I mashed those instead of the applesauce and used 1/2 c. of reg sugar rather than the splenda. They turned out very well. I think I would follow the other suggestions and add a little more milk as they were a little dry, but great for the nutrional value. I would love to experiment with real maple syrup for the sweetner and cut out the sugar. If any one tries this post it and let us know!

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jaxnsmom

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Reviewed: May 1, 2006

This is such a great recipe. I halved the oat topping and it was just the right amount. I also added an extra 1/4 cup nonfat milk and extra 1/2 tsp cinnamon to the batter. I used 1.5 cups whole wheat and 1/2 cup white. I got exactly 12 muffins out of it. Since I used more whole wheat flour, I filled the muffin tins up almost full and baked for 25-28 min at 375 instead. They made the house smell great and are a nice healthy treat.

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CHICH009

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Reviewed: Mar. 25, 2006

This is one of my favorites!

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Kara

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Reviewed: Jan. 10, 2006

Excellent muffins! Moist and scrumptious! I took some advice from other reviewers and made some changes. I halfed the topping amount and it was about enough to do half the muffins which was good. I used 1 1/2 large apples. I added an egg and added a 1/4 C of milk. These were absolutly wonderful. Thank you so much for the new recipe!

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Jenn

Home Town: Pine City, Minnesota, USA

Living In: Winona, Minnesota, USA

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Reviewed: Sep. 13, 2005

These muffins are delicious! I used sugar instead of the splenda, and didn't do the topping, and they're just wonderful. So healthy too. I found they did make about 30% more than the recipe stated. My kids love these!

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MOM2BREE

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Reviewed: Jul. 12, 2005

I love the taste of apples and cinnamon together, but have never had a muffin with apple pieces in it. I was a bit hesitant about how this would turn out, but I loved it! I used real sugar, and cut it back to 1/2 cup. I still thought it was too sweet, so I'll cut it back even more next time. The amount of cinnamon was perfect! 1/3 cup milk for 1 1/2 cups flour didn't seem enough, so I added a bit more. I also used all whole wheat flour because I couldn't find my all purpose flour. Since the whole wheat flour is heavier, ti didn't rise very much. The topping was great straight out of the oven, but it got soft the next day. I only put the topping on half the muffins.

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poofietomato

Home Town: San Francisco, California, USA

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Reviewed: Jan. 12, 2005

I made these for my family as a quick, out the door breakfast. They loved them! I followed the recipe except I used 2 eggs instead of one. I thought the topping was a little too sweet and may cut back on the amount of sugar substitute next time...I have been asked to prepare them again ASAP.

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ROBIN1025

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Reviewed: Dec. 5, 2004

I really enjoyed this recipe. Healthy, easy to make, and very tasty. The only thing I would do differently is to cut back on the topping as it makes too much.

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JJLANG14

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Reviewed: Oct. 17, 2004

These are very tasty - the only reason we gave it a rating of 4 stars is because it wasn't clear how much apple to put in the recipe - there is a big difference between two small apples and two large!! (just for the record, we used one large and one medium). We followed this recipe to the letter except we did add an extra egg as others suggested - and it's a good thing we did as the batter was barely moist enough even with the second egg added. All in all though, they are a good and reasonably healthy alternative to your averate store-bought muffin.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Sep. 20, 2004

Pretty good for a super-healthy modified recipe. Don't expect them to taste like regular high fat, all white flour muffins, though, because they don't.

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LLSWEET22

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Reviewed: Jul. 21, 2004

These muffins weren't bad, but the consistency was a little strange. I recomend using a little less whole wheat flour and more white flour. The crispy topping was quite good, though, and I liked how they were healthy.

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DANCERDEDE

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 12, 2004

This was my first attempt at low-fat muffins, and they were delicious! Even better after they've sat for a day. I used regular sugar instead of splenda, but I used a little less than suggested. Delicious!

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EJANZEN

Cooking Level: Expert

Home Town: Corner Brook, Newfoundland, Canada

Living In: New York, New York, USA

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Reviewed: Jun. 1, 2004

This recipe makes good, healthy muffins. I use a mixture of brown sugar and regular sugar instead of the "Splenda" sweetener. I also use two eggs instead of one to make the muffins a bit fluffier. Good recipe!

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FATLENNY

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Reviewed: Mar. 1, 2004

These are delicious! I've made traditional apple muffins for years, but these are much lighter and cakelike in texture. I also love the fact that they are low in sugar and fat! I will be making these again. Thank you for the recipe.

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