Reviewed: May 19, 2012

Delicious. I changed the sugar for Stevia (diabetics) and added some Splenda brown sugar. Added some cinnamon and frozen blueberries. Very yummy

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Reviewer:

Dbisme

Reviewed: May 10, 2012

I had one banana to use up so I halved the recipe using one full egg. I panned a few mufins to be plain then added some raisons to the rest of the mix. Super yummy. Will make again for sure!

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Reviewer:

Loralie

Reviewed: May 9, 2012

These were not great. I've made great oatmeal cake, but you have to cook the oatmeal before you mix it into the batter. I think that would have made these better. Didn't have any brown sugar on hand, but I think that would have also made these better.

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Reviewer:

Cappy

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Cooking Level: Intermediate

Reviewed: May 1, 2012

Yummers. Okay made a couple tweaks and they turned out great! One thing I find to be important with muffins are the tops, this tweaked version resulted in beautiful perfectly risen tops! #1 used 1/4 c sour cream then adjusted the milk to 1/2 c. #2 Used 1/2 white sugar and 1/2 Brown...which I think may have resulted in a slightly less sweet muffin but with my #3 change ADDING CHOCOLATE CHIPS the sweet factor was perfect! Not too sweet, perfect for breakfast, yet sweet enough to satisfy a dessert craving! My BF loved the oatmeal in them he said the texture was great, and I agree!

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Reviewer:

Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Upland, California, USA

Reviewed: Apr. 20, 2012

Very good. I used half wheat flour and half all-purpose flour. Also I used half sugar and half Stevia. I added the half cup of nuts. This is a keeper.

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Reviewer:

jmfiebig

Reviewed: Apr. 16, 2012

I'm giving it a 5 star, because its an excellent basic recipe that can me changed a bit, like other reviewers have noted. I did not make any changes this first time, and my boyfriend loved them just as they are. I will make them with peanut butter chips in the next batch, a suggestion from my boyfriend.

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Reviewer:

Dee Blues

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 10, 2012

Excellent muffins!!! I can't stop eating them! The oats give them a really nice texture. The recipe calls for "rolled oats" which I interpret to mean the long cooking type. I used quick oats instead. I've not yet tried these with the long cooking type but other recipes I've tried usually come out lighter and more moist with the quick-cooking type oats. I did made a few changes. I added 1/2 cup finely chopped pecans. The only other change I made was to use a generously greased muffin pan in lieu of paper liners (didn't have any). I was worried they might stick but I had no trouble at all. I baked for the minimum time and took them out and let them sit for 5 minutes in the pan before I removed them to a cooling rack. They popped right out easily. I will definately make these again exactly the same way I made them today.

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Reviewer:

HNECKONE

Cooking Level: Intermediate

Reviewed: Mar. 29, 2012

The Good - They're healthy (I used 100% ww flour, and baby food can of squash in stead of oil) The Bad - Dry!

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Reviewer:

dena

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Reviewed: Mar. 28, 2012

Wonderful, healthy muffin. I did 1/2 brown 1/2 white sugar, and 1/2 all-purpose flour and 1/2 brown. Thanks for sharing!

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Reviewer:

zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

Reviewed: Mar. 24, 2012

Made these as per the recipe. Did not come out very big or rise very much. Kids did not like them...found them a bit dry. I added chocolate chips and they still did not like them. Husband ate them up. Probably will not make again. I found the taste good. Wish they were less dense.

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