Reviewed: Feb. 5, 2012

Took these to work and my co-workers thought they were the bomb!

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2 users found this review helpful

Reviewer:

nativeSDgirl

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Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Jan. 31, 2012

As written I only give this four stars but with a few modifications I think it is a 5 star recipe. I wasn't crazy about the texture when I used as much oat bran as the recipe called for. So in place of the flour and oat bran, I use 1 cup each of oat bran, whole wheat flour, and oatmeal. I also replaced the 1/2 c sugar with 1/3 cup honey and left out the nuts. For the topping I used oats, chopped almonds, and just a little brown sugar. Thank you for a great base recipe that I was able to modify to my own preferences!

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Reviewer:

HealthyMe

Reviewed: Nov. 19, 2011

These are excellent, especially for a healthy muffin. Much better than I thought they would be. I followed the recipe for the most part, using ground flax seed as the egg replacement (2 tbs. flax + 6 tbs. water), whole wheat pastry flour instead of all-purpose and I added 1/2 teaspoon apple pie spice. The batter was really thick so I splashed on a little almond milk to moisten it up. Also used muesli as a topping, and finished each muffin with a raisin on top. They were done at 18 minutes, like the recipe says, and have a wonderfully light yet moist texture with a balanced, mildly sweet taste. I'll be making these a lot.

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3 users found this review helpful

Reviewer:

ChuckNash

Cooking Level: Beginning

Home Town: Cohasset, Massachusetts, USA

Living In: Brookline, Massachusetts, USA

Reviewed: Oct. 22, 2011

Delicious and healthy!

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3 users found this review helpful

Reviewer:

Brookexox

Reviewed: Apr. 10, 2011

Great and easy!

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5 users found this review helpful

Reviewer:

Reviewed: Feb. 12, 2011

LOVE these! Instead of granola on top, we sprinkle a little brown sugar...heavenly!

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6 users found this review helpful

Reviewer:

mille588

Reviewed: Jan. 20, 2011

Healthy tasty muffins, thanks

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6 users found this review helpful

Reviewer:

kpow33

Cooking Level: Expert

Reviewed: Jan. 20, 2011

I didn't have any nuts to put in them but they were still tasty and filling.

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7 users found this review helpful

Reviewer:

jennifer_a00

Cooking Level: Beginning

Home Town: Rancho Cucamonga, California, USA

Reviewed: Jan. 17, 2011

These were really disappointing. I was excited because of the good reviews. I used 2 eggs instead of the egg substitute, whole wheat flour and almonds instead of pecans. So no major changes. The muffins were lacking flavor and I should have known they would be a little dry due to the batter being extremly thick. I'll continue to make the Blueberry Zuchinni Bread from this website instead, its much better.

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9 users found this review helpful

Reviewer:

LED87

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

Reviewed: Jan. 17, 2011

EXCELLENT! I made a few changes to the recipe: I used: 1 cup oat bran and 1/2 c. rolled oats, a dash of ginger, 1 1/2 tsp. vanilla, 1 egg instead of egg substitute, 1 banana instead of oil, and 2 cups of blueberries. I also just used brown sugar for the topping. Thank you so much for this recipe! I just made it for the first time and cannot wait to make it again! It's at the top of my list!

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7 users found this review helpful