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.

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!

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.

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!

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

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.

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.

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.

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

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

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.

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

Delicious, very very good recipie. This is now my favorite healthy muffin recipie.

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 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.