Reviewed: May 23, 2012

I made these muffins for my step-daughter who is visiting. She is dieting. She will be here tonight. I tried one of the muffins, and they are terrible. I think it is because they are made to be low cal. I don't know what I would do to make them better. I think adding vanilla would be a plus. More sugar would be great, too, but that will increase the calories. The muffins were very dense.

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Reviewer:

JoyceT

Cooking Level: Expert

Reviewed: Apr. 16, 2012

2 t baking powder made them rise pretty well.

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Kristens

Cooking Level: Intermediate

Reviewed: Mar. 28, 2012

These must be really good for you because they taste pretty bland.

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hesketj@yahoo.com

Reviewed: Mar. 12, 2012

I like these for breakfast. They are definitely not a dessert cake-type muffin though. I enjoyed them.

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Reviewer:

D. Anderson

Reviewed: Nov. 13, 2011

I love how easy and healthy this recipe is. I added cubed the apples and added rum raisins. Yum. Thanks for the recipe

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Reviewer:

foodlover

Reviewed: Jun. 10, 2011

My kids loved this recipes. I only made slight changes, I used 1/2 whole wheat flour, 1/2 white flour. And I made them in an 8x8 pan at 350 degrees to make bars instead of muffins.

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Reviewer:

jlzeeck

Reviewed: May 24, 2011

I ground the oats down in my blender before adding it to the dry ingredients. I only added one teaspoon of vanilla extract. I let the batter set for 15 minutes before spooning it into muffin tins (I've found when using oats in baked goods or pancake batter, you need to do that sometimes so the oats can soften and soak up a little of the liquid). These were.........just okay. I thought they could have used more spice and a bit more sugar. We ate them because we didn't want to waste them but they weren't much to write home about. With some adjustments, I think this recipe could be really good.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 17, 2011

My muffins turned out great! Texture was fine. If you read the recipe it says to stir in liquids until dry mixture is moistened. So I didn't end up using all of my liquid mixture. I also added vanilla and raisins. And instead of grating the apples I cubed them. Over all I enjoyed the recipe! Only gave 4 stars b.c. I changed the recipe a little.

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Reviewer:

jerseyskier10

Reviewed: Apr. 26, 2010

I loved this recipe, and added my own peculiar changes. To the wet ingredients, I added mashed bananas and two tbsps of apricot jam. I also did not have oats so I used WeetBix.... I also used a loaf tin instead of muffin tin, and sprinkled brown sugar and cinnamon, with a few knobs of butter on top.. I guess I completely rearranged the recipe, but it was perfect! Needed to cook a little longer, of course, because of the apples, bananas and apricot jam all together.

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Reviewer:

zeeland55

Cooking Level: Expert

Living In: Wanganui, Manawatu-Wanganui, New Zealand

Reviewed: Mar. 30, 2009

I love the dense texture & mostly healthful ingredients ... it's not a wimpy bakery cake-like muffin, and it's a wonderful way to use overripe bananas, mushy apples, and spoiled milk. I found the muffins to be much more flavorful when eaten warm rather than when at room temperature, but that may be because I didn't use tart apples ... none on hand! I reduced the sugar, but I won't do it again. I also slightly increased the spices, and I plan to double them next time. Because I don't like gooey banana chunks, I mixed the banana with liquids, giving the batter a darker tint. Next fall I'm going to try this recipe with pumpkin instead of banana and perhaps with raisins and/or nuts.

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