Reviewed: Apr. 7, 2012

I make these for my dad who is newly diagnosed as diabetic. He loves them! I make them for him when ever I visit and we freeze some so he can just take out 1 or 2 as he wants them without having to worry about "reading a label"

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Reviewer:

Lori Shaulis

Cooking Level: Intermediate

Home Town: Laingsburg, Michigan, USA

Reviewed: Dec. 14, 2011

These were good for a diabetic recipe.

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Reviewer:

KKH3

Reviewed: Oct. 9, 2011

Great muffins! Made these for a friend who has to follow a cardiac diet. The only changes I made were adding a little vanilla and using all whole wheat flour. Yum! Friend loved them and so did all the nurses!

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Reviewer:

aeg00a

Reviewed: Aug. 27, 2011

I used all white flour, cut back to 1/2 c. Splenda, used 3 bananas, and used Mott's Country Berry Applesauce. I did add a splash of milk because it was way too dry. I swirled a teaspoon of Smucker's low-sugar strawberry preserves into the top of each. Did not use liners, sprayed pan with Pam. These came out super moist and dense. They could definitely use some nuts for crunch but other than that they are really yummy! I recommend sprinkling the top with something-nuts, jam, choco chips because splenda doesn't brown and the muffins look unappealing. Plus, it gives it a little extra flavor!

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Reviewer:

jessspiz

Reviewed: May 26, 2011

With a couple of minor changes, this recipe came out delicious! I used bread flour in place of all-purpose (which I often do when recipes call for a mix with whole wheat flour), added another 1/4 c of applesauce, 2 tbsp brewers yeast, 2 tbsp milled flax seeds, and 1 tsp or so nutmeg. I also used one whole egg instead of the egg whites. They were moist, fluffy and had a very satisfying flavor.

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Reviewer:

VeggieCarrie

Cooking Level: Intermediate

Home Town: Waverly, Nebraska, USA

Living In: Laramie, Wyoming, USA

Reviewed: May 11, 2011

Great recipe, I gave them 5 stars because they are remorse free and they taste great compared to the almost no calories they have I made my own apple sauce (Sarah's Applesauce) and used splenda instead of regular sugar, I guess that makes the muffins even more dietetic I also sifted the dry ingredients because it gives more volume to the muffins If you care a lot about your figure like I do, try them!!!!

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Reviewer:

snowflake_lovescooking

Cooking Level: Intermediate

Reviewed: Apr. 26, 2011

They were dry and tasteless. There are better recipes out there that can be adapted to sugar-free, low fat versions. First of all, the applesauce, banana and egg are not enough moisture. Maybe a splash of milk would help. And as other reviewers have pointed out, where are the nuts! I'm sorry, but I don't believe diabetics have to give up flavor to have sugar-free baked goods. Try something else.

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Reviewer:

Chairman James

Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA

Living In: Saint Louis, Missouri, USA

Reviewed: Mar. 31, 2011

Could use more banana.

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Reviewer:

sningram

Cooking Level: Intermediate

Home Town: Willows, California, USA

Living In: San Antonio, Texas, USA

Reviewed: Mar. 20, 2011

Good for being healthy, a little chewy, and has a slight aftertaste of Splenda..which I don't really care for.

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Reviewer:

leproconna2326

Cooking Level: Intermediate

Reviewed: Feb. 20, 2011

These were great! I also used more banana to make them more moist - 3 full bananas. I followed someone else's suggestion and added vanilla (great choice!)....finally, I added walnuts. Great recipe!

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6 users found this review helpful