Reviewed: Oct. 29, 2009

Made with the recipe as posted, these were flavorless. This makes a great base recipe, however. I added 1 tsp pure vanilla extract, 1/2 tsp cinnamon (I prefer just a hint of cinnamon; add more for stronger flavor), replaced sugar with dark agave syrup and omitted oil because agave syrup gives enough moisture. Next time I'll replace half the milk with applesauce or overripe, mashed bananas and see how that goes.

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fairygothmom

Cooking Level: Expert

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Reviewed: Oct. 20, 2009

Very simple and very tasty! I added a handful of raisin's which was a nice variation. :)

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janita

Cooking Level: Intermediate

Living In: Gothenburg, Västra Götalands, Sweden

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Reviewed: Oct. 15, 2009

Other than food processing whole rolled oats and throwing in handful of raisins, did not change recipe. Came out great. Perfect for my family because we do not like overly sweet treats.

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MK

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Reviewed: Oct. 10, 2009

Great basic recipe - finally a muffin that isn't a cake!!! I didn't even use oil, subbed some unsweetened applesauce instead, and they came out moist and delicious.

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IKERONIOUS

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Oct. 10, 2009

Definitely needs more sugar or added flavor, great basic recipe though!

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NY Buderfli

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Reviewed: Sep. 24, 2009

This is a great base for muffins like so many other reviewers have noted. To add a little spunk, i added a mashed banana, 1/3 cup raisins, a little cinnamon, nutmeg, and a pinch of allspice. I also subsituted whole wheat flour and added 1/3 cup flax seeds to make them a little healthier. They are delicious. The only muffin pan i had was for miniatures, so i decreased the bake time to 15 minutes at 425. they turned out sooo good.

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shellswell

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2009

I made these muffins this past weekend for breakfast and they turned out great. Not too sweet and not too bland. I followed the recipe for the most part, and added chopped almonds, strawberry yogurt (instead of the oil) and a teaspoon of cinnamon. Next time, I'll add some fresh chopped strawberries and an additional teaspoon of cinnamon. Great recipe overall and quite filling.

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Lisa

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Reviewed: Aug. 24, 2009

Great Recipe for a good, filling, treat. We eat them for breakfast on the go. I added 1 cup of shredded carrot, 1/2 cup of raisins to the mix for that extra boost. I also used 1/2 white and 1/2 wheat flour. For a treat I will sometimes just add blueberries and that is really yummy. We triple the recipe most of the time and freeze them, then pop in the microwave as needed.

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puddleybug

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Reviewed: Aug. 11, 2009

Wonderful recipe. I substituted sugar with 4 tbsp honey, I added 2 tablespoons bran and 1 teaspoon molasses to add a bit of color. I baked for 20 min and they came out perfect! It's a very flexible and easy recipe, and the way I made it made it possible to combine them with sweet or salty accesories (cheese and ham and/or jelly and preserves). Thanks for sharing it!!!

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MALU911

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Reviewed: Jul. 22, 2009

I love this recipe. For a variation, I used 3 instant oatmeal packets because I was out of regular oatmeal. It is wonderful with fruit and cream varieties or just the flavored ones. You can make any flavor this way really fast. I now keep lots of different kinds of instant flavors because this is requested so often by my kids also. Thanks for a wonderful recipe.

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Heather

Cooking Level: Intermediate

Living In: Enterprise, Alabama, USA

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Reviewed: Jun. 30, 2009

I loved the muffins and they were easy! I ate them with apricot preserves so I didn't need to add or change anything.

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lecat

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Reviewed: Jun. 19, 2009

Very good for a healthy muffin! I also tweaked the recipe a bit with vanilla, brown sugar, and some spices....they are delicious! Perfect texture, too.

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Mulizza

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Reviewed: May 7, 2009

These were quite tasty. Even with the oats, they turned out light and chewy. I love this recipe because it's so adaptable. Remember DON'T OVERMIX. That makes tough muffins. You should still see streaks of flour. Muffins are so forgiving to everything but overmixing. I changed the recipe according to my tastes. I wanted orange-y muffins with nuts. I doubled the recipe. I used rolled oats because I like their flavor better. They soak up more liquid so I added a bit more in other places. I used buttermilk and a 6oz container of vanilla yogurt instead of milk and brown sugar. I mixed that together with the zest of two oranges and 1/4 cup of OJ and let it sit. I subbed half the flour with wheat flour, added 1.5 tsp each cinnamon and vanilla, some nutmeg, and a dash of allspice. I added 1/4 cup of applesauce and 1/3c oil. I added 1c nuts and mixed everything together. Then I divided the batter into two and added blueberries to one bowl and bittersweet chocolate chips to the other. I topped them with turbinado sugar. It doesn't melt and makes them look professional and pretty. I love the crunch!

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CAMCHES

Cooking Level: Intermediate

Living In: Oberlin, Ohio, USA

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Reviewed: Apr. 10, 2009

So I took a different twist over the above readers and made it less healthy by using butter instead of oil and I was out of eggs so I used apple cider vinegar. I also splashed in a little vanilla and topped it with crushed walnuts and honey with extra honey for serving – the result was addicting to say the least!

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Libby

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Reviewed: Mar. 31, 2009

A great base recipe. I made these using whole wheat flour, flax seed, cinnamon and applesauce. But didn't use an egg since I was out. They turned out yummy with some jam. This is def a keeper.

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Dancing Queen

Cooking Level: Intermediate

Home Town: Hanford, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Mar. 30, 2009

Loved these! I used whole oats and raw sugar and added some Craisins and pecans just to jazz them up a bit.

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coty6

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Reviewed: Mar. 27, 2009

These are a terrific change from overly-sweet muffins. They're not "too" sweet, and that makes them a perfect foil for sweet spreads such as Cinnamon Honey Butter from this site, or your favorite jam or jelly. I added a little wheat germ and flax seed, as well as a shake of cinnamon.

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shanagan

Cooking Level: Expert

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Reviewed: Mar. 27, 2009

Excellent muffin. I made only slight changes to the base recipe by adding a little more sugar (preference) and 1 tsp. vanilla extract. This recipe is very versatile so I suggest making your own variations so you fall in love with it too! I can't wait try chopped dried or fresh fruits, chocolate chips with or without nuts or to spread butter and preserves on the muffins as is! Thanks for the posting! Update: I baked at 375 for only 17 mins. which was perfect in my oven. Very tender muffins.

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KVN2003

Cooking Level: Intermediate

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Reviewed: Mar. 25, 2009

These muffins were pretty good, but they were not the most flavorful muffins I've eaten! I liked the texture from the oats, but I've had better oatmeal muffins. I made them just as written, and thought they could use a "boost" of some sort...maybe fruit? Anyways, this is a very easy and quick recipe to make when you are pressed for time, and the muffins are pretty tasty!

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