Reviewed: Nov. 22, 2009

After reading previous reviews, I added 1/4 cup dark brown sugar, eliminated the raisins, added 1/4 cup chopped chocolate chips, a dash of cinnamon, and sprinkled the tops with white sugar prior to baking --YUMMY!

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rjmone

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Reviewed: Oct. 1, 2009

not bad pretty good for an oatmeal muffin

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DaSuga

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Reviewed: Jun. 5, 2009

I loved this but added a little splenda brown sugar, some walnuts and used craisins. I use quick oats also.

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Suzanne

Home Town: Fort Worth, Texas, USA

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Reviewed: Mar. 15, 2009

This is a good recipe but I would like to add a few revisions of my own. 1) Use quick cook oats not large flake oats. 2) Add 1/2 cup of apple sauce, sweetness and moisture without the processed sugar and it won't change the flavour. 3) Try changing the raisons by using saltana rather then golden. They have a stronger flavour.

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Wanaderer

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: East York, Ontario, Canada

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Reviewed: Nov. 13, 2008

I omitted the raisins & used Ovaltine chocolate milk mix instead of cocoa (adds a little more sweetness & vitamins!). I also substituted applesauce for the oil (lower cal & fat). Tasted great, you'd never know they were healthier than normal! Thanks!

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Beth

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Reviewed: Nov. 16, 2007

I tried making these for a tailgate, and they needed a lot more flavor. Next time I would double the cocoa and put in at least a half cup of sugar. Very quick and easy to make.

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Mary Ellen

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Reviewed: May 6, 2007

Instead of raisins, I just made chocolate oatmeal muffins. My friends loved them. I like that they are healthier and more filling than regular chocolate muffins. They were great with ice cream and fruit for a cakey dessert too!

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JennyColada

Cooking Level: Intermediate

Home Town: Burbank, California, USA

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Reviewed: Feb. 22, 2005

I was excited to find this recipe because my daughter wanted to make chocolate muffins and I wanted to make something "healthy" so I thought this would be a good compromise. I made the recipe before reading the reviews. I followed the recipe (though I beat the egg separately before adding in) and they came out moist, but still had a "dry" taste, like they needed more sugar and/or more cocoa. They weren't quite chocolately enough. Maybe vanilla would have helped, as someone mentioned. I'd like to try again, but I don't think my daugther will eat them.

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sharitree

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Reviewed: Aug. 31, 2004

They weren't too bad. If I made them again, I'd add more sugar.

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KJBARN99

Home Town: Wayne City, Illinois, USA

Living In: Salem, Illinois, USA

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Reviewed: Feb. 20, 2004

I followed other reviewers' suggestions and added 1/4 c. of brown sugar. I also sprinkled sugar on the tops of these. There's just something weird about the oatmeal with the chocolate. I think these are OK, but I don't think I'll be making them again.

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MACKALLEN

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Reviewed: Jan. 20, 2003

These muffins were ok. I changed a few things and I think it made them better. I substituted butter for oil and I also added 1/4 cup of Brown Sugar. Also Cinnamon and Vanilla really gave them a kick.

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RONANSMOM

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Reviewed: Dec. 11, 2000

i DID NOT CARE FOR THESE MUFFINS AT ALL

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BEV WAGNER

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Reviewed: Nov. 5, 2000

They need more sugar but they are very good!

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Manuela

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2000

I found these muffins a bit dry. Would try shortening the cooking time next time.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Apr. 5, 2000

These muffins were really yummy, and easy to make. Just the right amount of chocolate flavour. They sure don't last long, even with the double batch I made.

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