Reviewed: Jan. 27, 2009

I don't know what I did wrong with this recipe but the muffins turned out very dense (yes I added baking powder). I did add a bit more oatmeal, so maybe that was the problem?? Also I apparently didn't prepare the muffin cups properly because the muffins really stuck to the cups. I'm not sure that I will attempt them again. I didn't want to rate the recipe bad because I believe it was "operator error", not the recipe ; )~

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Sheri Foster

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Reviewed: Jan. 3, 2009

I used 1/4 cup oil and 1 ripe banana also 1/2 cup off orange juice. I used extra oats in place of wheat germ and I made mine with frozen blueberries. I had no problems with this reciepe. It was super easy and they are very delicious.

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Manders

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Reviewed: Dec. 15, 2008

I used half strawberry/half rhubarb in this recipe as that's what I had on hand. I only used a tsp. of baking powder and I added vanilla. They smell wonderful. I plan on baking them now and letting them sit out until breakfast tomorrow. Oatmeal muffins always taste better the next day.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Nov. 2, 2008

We all loved this recipe. We thought it was great just as it is. It was a little messy but that's ok.

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healthygirl42

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Reviewed: Sep. 1, 2008

Used whole wheat flour and oat bran for the wheat germ. I also cut down the oil by half and used 1/4 cup pumpkin puree. Added some raspberries to the blueberries. Moist delicious muffins.

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Beatrix

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Reviewed: Aug. 30, 2008

good recipe. i made it into a loaf instead of muffins. i would have preferred a little more sweetness...so next time i might add some more sugar. and instead of one berry..i added a cup of frozen mixed berries and it turned out nice. i did not have wheat germ and used muesli just for more texture and goodness. the texture was very soft...maybe a little too much but it was still tasty.

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yams

Cooking Level: Intermediate

Home Town: Mission Viejo, California, USA

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Reviewed: Aug. 29, 2008

These were delicious. I made changes as others noted-used 3 Tlb. of applesauce instead of oil, added 1/4 tsp. nutmeg and doubled the sugar. My kids loved them!

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Jessica

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Reviewed: Aug. 28, 2008

A little bland for my liking but it is a good recipe. Next time I will add cinnamon to the batter too not just on top. And watch a little closer I think I over cooked a bit.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Aug. 10, 2008

I made this recipe with a few small changes - I used 1 c. all-purpose flour and 1/2 c. oat flour, 1/3 c. applesauce and 1/8 c. vegetable oil, and baked for 22 minutes. My husband and kids devoured them! Thanks for a great recipe!

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DAESGIRL

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Reviewed: Aug. 4, 2008

These muffins are superb! I was really impressed at how good these tasted. I didn't have any walnuts so I subbed half whole wheat flour and added a couple of tbsps of ground flax. I also used applesauce instead of oil. If you want an everyday healthy muffin these fit the bill. (if you want to treat yourself "To Die For Blueberry Muffins" are great).

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christophersmom

Cooking Level: Intermediate

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Reviewed: Aug. 2, 2008

I used a bag of frozen mixed berries, and substituted in 1/2 cup of whole wheat flour. Otherwise made as written, and they were great! My daughter needed snacks for her dance rehersals, and these gave her the energy to keep on her toes!

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Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jul. 24, 2008

These are terrific! I made them into 6 jumbo muffins and next time will reduce the heat to 350 as the have to bake longer. I also put in more than 1 cup of fruit, probably about 1 and a half. I used half fresh blueberries and half fresh strawberries. Once they were done in the oven I put some raspberry jam in a piping bag, inserted the tip into the center and squeezed some filling in. They taste like Tim Hortons Fruit Explosion muffins. Wonderful!!!!

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Lesley W.

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Reviewed: May 29, 2008

Yummy! I used 1 cup WW flour and 1/2 cup white flour, cut the sugar to 1/3 cup, used 1/3 cup apple sauce and 1/4 cup oil, added slivered almonds and walnuts (did not have enough walnuts), and used fresh raspberries. For topping, I mixed 1/3 cup oats, 1/3 cup brown sugar, 1 tsp cinnamon, and 1 tbsp lemon juice, mixed, and poured over the batter after divided into muffin tins. The muffins turned out moist with a crunchy topping and not too sweet. I had to bake them for at least 30 minutes at 400F. The end result is a nearly 100% whole grain, low sugar, low fat delicious meal on the go or snack!

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JINGSHI

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Reviewed: May 23, 2008

Very good. I used some frozen mixed berries in mine and they turned out great!

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Kelly P.

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 27, 2008

Good recipe....even better with a few changes to make it more healthy...used whole wheat flour instead or white and use applesauce instead of oil...they become lower fat without lowering the taste!

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KLA3

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Reviewed: Apr. 10, 2008

This recipe was amazing. I did have to make changes because I am allergic to walnuts so I didn't put them in. Also I am allergic to egg so I put in 1/4 cup of applesauce instead. I didn't have any wheatgerm so I took anothers advice and put in oats instead. I also substituted drained canned peaches cut in chunks instead of berries also because of allergy. These are THE BEST oatmeal muffins ever!! THANK YOU!!

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Peekie

Cooking Level: Expert

Living In: Whitby, Ontario, Canada

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Reviewed: Apr. 1, 2008

The muffin is good, I'm not a fan of the topping. It made it too dry and was REALY messy for eating. Next time I'll just leave it off. Otherwise, yum.

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Sarah C

Cooking Level: Expert

Home Town: Iron Mountain, Michigan, USA

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Reviewed: Jan. 29, 2008

I really loved this recipe! I actually substituted oat bran for the wheat germ because I didn't have any on hand, substituted a half cup of whole wheat flour rather than all white flour, added about a teaspoon of orange peal, substituted craisins for the blueberries, and added a dash of cinnamon. I still put a little cinnamon sugar on top too. It was excellent!!

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tbk678

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Reviewed: Jan. 5, 2008

These were excellent muffins. The only caveat was that they fell apart easily when eating them but that could have been do to my modifications. They were definitely moist and delicious however. I used 3/4 cup whole wheat and 3/4 cup bread flour instead of 1 1/2 cup all-purpose flour, subbed 1/2 cup ground almonds for walnuts. Kids and mom loved them. Thanks for the recipe!

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msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 5, 2007

Great Recipe. I made this because I was looking for a muffin recipe that used wheat germ and other things I had on hand. I did adapt it a little based on what I had on hand. I omitted the walnuts (didn't have any), and used raisins instead of blueberries. I used a mixture of AP flour and Bread Machine flour instead of only AP, because I didn't have enough. I also used 1/2 plain applesauce instead of the oil. This is a great base recipe for a muffin. I think any type of dried, fresh or frozen fruit would work well. Just dice up about 1 cup of the fruit. If it sounds like it would be good in a muffin, then it would probably be good in this recipe! The only negative thing I have to say is about the streusel topping. First of all, you could probably cut the measurements in half, because I sprinkled A LOT on each muffin and still had a lot left over. And also, because there is no butter or other binding agent in the topping, a lot of it fell off the muffins after baking. Maybe stirring some melted butter into the topping would help it stick better. But the topping did make the muffins look pretty. Thank you for the great recipe. My two little ones are muffin lovers and they get so excited when I make muffins!

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TIFF1124

Cooking Level: Intermediate

Living In: Belfair, Washington, USA

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Berry Oatmeal Muffins

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