I changed this recipe to make 12 muffins instead of 4 which the original recipe made. I also adjusted the ingredients a little: I substituted whole wheat flour instead of the all-purpose flour, I used more applesauce instead of the canola oil, I added an extra 1/2 tsp of cinnamon and a 1/2 tsp of nutmeg, and I added a 1/2 cup of raisins at the end to add antioxidants . A healthy muffin that tasted great! I will definitely make these again.

WOW. That's all I can say. Yummy!! My kids all loved these! For a mild flavored muffin then this one rocks! Delicately subtle flavor, moist and chewy! (If I didn't read from another review to expect that this would have a milder flavor then I would've been disappointed in the way this turned out.) If you're wanting a very apple-y, sweet and/or spicy muffin, though, then you'll need to keep looking. I made a couple-ish changes. I changed the recipe amount to 12, upped the cinnamon to 1 1/2 tsp. and added 1/2 tsp. nutmeg. I omitted the oil and changed the applesauce amount to 1/2 c. (unsweetened). I tossed together a little topping (melted butter, oats and brown sugar) and sprinkled it over the tops. I baked for 22 min instead of 12-15.

I doubled all the ingredients to make 12 regular sized muffins. I did not use any oil, just replaced it with more applesauce. I used all whole wheat flour and also added a teaspoon of vanilla. Added 2T raisins as well. Used a tablespoon of cinnamon. These muffins are good (a little bland and would not be as good without raisins), and since I am doing weight watchers they are only 1 pt each if you make 12.

Great recipe! I followed it almost exactly, omitting the oil and replacing it with more applesauce -- they came out moist and went quickly!

Delicious! My kids said keep them coming! I think I will leave out the oil next time, too, because it didn't mix well with the batter anyway.

I was looking for something that I could make ahead as a quick breakfast for my husband and I before we work out at 5:30AM. I found these muffins and had to give them a try. I did make some modifications, and they were great. I made the recipe for 12 muffins and ended up making 20 muffins. 1. I used whole wheat flour 2. I used more applesauce in place of the oil. 3. I added 4T of fat free plain yogurt for texture. 4. I added Flax Meal, Wheat Germ, allspice, nutmeg and vanilla extract. 5. Before I put the batter into the cups I placed a slice of banana in the bottom and after I poured the batter I added 5 blueberries to each muffin. 6. After I finished baking I brushed lightly with margarine and dipped the top of the muffins in a cinnamon sugar mixture. This is a great base recipe, very fun to play with. The only reason I gave 4 stars is bc without the modifications these would have been really bland. As I said, great base recipe to add just about anything to. Next time I think I will add some pumpkin and walnuts. Banana nut muffins would be great, any berries, chocolate chips, apple cinnamon...possibilities are limitless really.

I liked these muffins! I added a few frozen raspberries to the batter. Next time I may try a streusel on top too.

These muffins were very moist and did not taste low fat. I only had banana flavored instant oats and it still turned out great.

mediocre. I followed the recipe, except for adding raisins. If I hadn't added raisins, probably would have rated it 2 stars.

We make these at school every week. The kids love measuring and mixing. There are never any left!!! We bake them in the mini muffin tins.