Reviewed: Aug. 22, 2009

I've made these at least four times and follow the directions as written. Do not be alarmed at the cookie dough texture of the mix...just fill the cups up almost all the way since they don't rise much at all. I think these are very good for a healthy muffin but my bf won't eat them (he's picky). I also tried one time with white choc chips and they came out way too sweet.

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HomemakerSuzy

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Aiea, Hawaii, USA

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Reviewed: Jun. 30, 2009

This recipe is exactly what I've been looking for, a moist, chewy and nutritious muffin. I wrote the recipe out and put it on my fridge to always have it handy. I use organic whole wheat flour, but other than that follow the recipe exactly. I do add different things, like a few mashed bananas when I have them on hand, or try chocolate covered raisins for a yummy treat.

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Tara Henderson

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

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Reviewed: Jun. 27, 2009

I wasn't too impressed with these muffins. I added about 1 1/2 tsp. of vanilla but otherwise followed the recipe. They're just okay.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Jun. 15, 2009

This recipe was great. Super easy. I used brown flour instead of white and added a dash of nutmeg and vanilla extract just for taste, totally optional. They came out perfect. Next time, I will add a little more oats since I could really taste. Other than that, perfect!

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dday417

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Reviewed: May 15, 2009

Great recipe! I am always looking for healthy twists for recipes. Even with my modifications, the muffins were still moist and very flavourful: 1/2 whole wheat flour, 2 T toasted flax, 2 T wheat germ, 1 t vanilla. Also, 2 of the apple sauce cups = 3/4 cup, so it's an easy way to measure (also if that's all you have on hand!)

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SDenn

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Reviewed: Dec. 22, 2008

We used Apple-Rasberry sauce instead of plain Apple sauce and they were DELICOUS! A huge hit! All the children at our daughters daycare just LOVED them, even the picky children!!! mmmmm! Also really yummy is if you use Special dark chocolate chips, they were amazing!

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Barbara & Chris Turpin

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Reviewed: Nov. 8, 2008

I only thought these muffins were so-so. First of all, they needed at least another 3-5 minutes baking time. Even then they still were kind of mushy looking. I think the amount of applesauce needed to be decreased because that's all I could taste (besides the chocolate chips). They also didn't rise very high either. My 6-year old liked them, but I won't be making these again.

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Andrea

Cooking Level: Beginning

Living In: Lincoln, Nebraska, USA

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Reviewed: Sep. 11, 2008

I followed a reviewer's suggestion using 1/2 cup banana for half of the sugar, whole wheat flour, flax seed for half of the butter. Very yummy!

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Niki

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Reviewed: Mar. 5, 2008

They are a little heavy but they taste great! I added a dash of vanilla.

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Dori

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2008

i used whole wheat flour, half the sugar, half the butter, and added half a cup of mashed banana (for sweetness) and replaced half a cup of flour with wheat germ and flax seed meal. i also mixed everything together (creamed mix and dry ingr. and apple sauce) in one go, to improve texture. freezes amazingly, i make these all the time.

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Shoshana

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Reviewed: Nov. 15, 2007

I really like this recipe. I had been looking for a muffin recipe that did not use oil, as I felt that there had to be a 'semi'-healthy recipe out there. I made these for a family get-together and everyone loved them. The applesauce makes them very moist and flavorful. Very good!

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tdiddy

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2007

I love these. They have a great texture with the chocolate that I crave. I love the applesauce taste and it seems healthier than all butter or oil.

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Anna Zwiers

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Rehoboth, New Mexico, USA

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Reviewed: Oct. 4, 2007

My kids asked me not to make these again. personally, I thought they were okay.

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mimi

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Jul. 8, 2007

I was disappointed. The batter was so thick it seemed more like a cookie dough and it was dry. I don't think I'd make again.

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serena1a

Cooking Level: Intermediate

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Reviewed: Apr. 17, 2007

I add about 1/2 cup more chocolate and mix it up with white, milk, semi-sweet and bitter sweet chips. These are wonderful muffins and everyone at my work loves them. Also I made mini muffins. It makes about 48 and bakes for the same amount of time.

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Kristy Bach

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 31, 2007

I was dissapointed, maybe it was something I did? I made jumbo muffins and they turned out crumbly and they barely rose at all - maybe I over-mixed the batter?? Hmmmm...they did not turn out well, my son liked them, but he'll eat anything with chocolate in it! The flavor was just okay, and for something with @27 grams of fat per jumbo muffin, I want it to knock my socks off! Thanks for the recipe but I won't be trying it again.

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ZMOMMY1

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Reviewed: Mar. 7, 2007

Had to make some changes to make it more healthy (but don't forget the chocolate chips). Substituted wheat flour for the white, increased applesauce to almost 1 cup and increased bk pwd to 1 1/2 teaspoons. Also, baking time seems way too long. About 17-18 minutes did it.

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SHANNONJ11

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Reviewed: Feb. 8, 2007

I always try to make my baking as nutritious as possible, so I used Becel margerine. I only used 1/2 cup brown sugar. I also substituted spelt flour. Carob chips replaced the chocolate chips. The muffins were quickly gobbled up.

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