Reviewed: Aug. 23, 2009

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.

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Reviewer:

WHempsey

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Jul. 5, 2009

Great recipe!!! I made a major change to the recipe. I just want to try something new because I got this Garbanzo bean flour today. So, I substituted the flour with Garbanzo bean flour, added 1/2 teaspoon of Xanthan gum, added half teaspoon of baking soda, omitted the oil and substituted it with another tablespoon of applesauce. This recipe ends up with 6 normal-sized muffins. It still turned out very good! Very moist, tender, and delicious!

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Carlos

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Reviewed: Mar. 21, 2009

I ended up with 6 average-sized muffins. I also substituted apple sauce for the oil, used whole wheat flour, and added a handful of fresh strawberries. Nearly fat free and delicious!

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Lyuda

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Reviewed: Feb. 5, 2009

most of the kids liked it, some said there was not to much taste (there is no sugar in these)

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hotmama

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Reviewed: Dec. 15, 2008

I really loved this muffin! I made a dozen and made some healthier adjustments: substituted the oil with applesauce and whole-wheat flour instead of regular, added about a cup of raisins and a cup of shredded carrots. I also made my own PUMPKIN PIE SPICE, to give it a little zing (1/2 tsp cinnamon, 1/4 tsp. ginger, 1/8 tsp allspice or cloves, 1/8 tsp nutmeg.)The only thing was that the bake time was a little shaky, they went way beyond the recommended time and I had to watch them, but when they came out, WONDERFUL. Easy to freeze and pop in the microwave in the morning for about 30-40 seconds. Will make again!

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Becky Z

Home Town: Syracuse, New York, USA

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Reviewed: Aug. 13, 2008

I scaled this to 12, and added some ground date mixture (maybe 2-3 tablespoons) that I had in the fridge (and some wheat germ and ground flax seed, which I add to most muffins I make). Put walnut pieces in half the batch for me, baked the other half plain for my son. They all came out yummy, great moist texture. I'll try it next time without the dates, but together with the cinnamon it was a great combination.

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Renee

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Reviewed: Jun. 27, 2008

As others, I increased the recipe for 12. Instead of using all the recommended flour, I used 1/4 c wheat germ, 1/4 c whole wheat flour, and 1 c all-purpose flour. Instead of using the canola oil, I used 5 T flax seed. I also increased the cinnamon to 1 1/2 t. and added 1 t vanilla and threw in some raisins. I only used 3 t of baking powder and 1 t of baking soda and omitted the salt. These were fantastic!

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UTOPIA122

Cooking Level: Intermediate

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Reviewed: May 23, 2008

My muffins just came out of the oven. I followed the recipe exactly, and they came out very moist and had good texture, but they had no flavor! They are VERY bland and VERY plain. If you don't want your muffins to taste like cardboard, then I recommend adding more spices like other reviewers said. Also, I tried using paper liners in the muffin tin, and the muffins stuck to the paper and the paper was hard to get off.

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ERIDQUA

Cooking Level: Expert

Living In: Tustin, California, USA

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Reviewed: Apr. 13, 2008

These were tasty little muffins, and like much of the other reviews I substituted the oil for another tablespoon of applesauce. I also doubled the cinnamon, added 1/8th of a teaspoon of ginger, and 1/2 teaspoon of nutmeg. I used half a ripe banana instead of the egg...makes it vegan (along with using soymilk), and also adds a little bit of flavor, and I used 1/2 teaspoon of vanilla. I wanted to top it off with something crunchy, but because I didn't have any walnuts I thought I'd try peanuts (apples and peanut butter are tasty, so why not?) Well, it was okay, a little salty, and nothing to write home about, really. But a mixture of cinnamon and brown sugar on top of the muffins added sweetness. I doubled the recipe and it fit perfectly into 18 mini-muffins, which were really cute!

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esme

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Apr. 12, 2008

Bland - and the cooking time needs to be reduced a bit - they were dry.

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Lauri

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2008

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.

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Glass Cat

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2008

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.

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TREEMOM

Cooking Level: Expert

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Reviewed: Jan. 20, 2008

Maybe because I added a 1/4 cup of ground walnuts these muffins were on the dry side. And although I doubled the cinnamon, and added ginger and nutmeg, along with raisins, these muffins just didn't have much flavor. I also used sweetened applesauce and they still weren't sweet enough. However, my husband liked these muffins. When I mentioned that I might delete the nuts next time, he said he liked the crunch of the nuts, and suggested putting in half the nuts next time. I doubt I'll make these again, will instead try another applesauce muffin recipe.

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Marcy

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2008

I liked these muffins. I doubled the recipe and used butter i/o oil. Added ground ginger, craisins, and walnuts. These are a good not overly sweet muffin.

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