Reviewed: Nov. 3, 2009

Pretty good. I think everyone else has summed up this recipe pretty well, so I don't need to add anything more. :)

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TAMLVS2COOK

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Reviewed: Oct. 29, 2009

I didnt have wholewheat so I used breadflour instead. Nor did I have any wheat germ, so I used a cooked cereal product made with wheat germ, soya grits & selected wheat products. I filled the muffin wells to the top & baked 25 mins. They raised beautifully, were soft, nutty & delicious. They freeze well for individual treats or quick take-away snacks. 5 Stars!!!

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lilybean

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Reviewed: Oct. 27, 2009

This is a very good recipe, and the muffins came out with a great texture. I used half a cup of brown sugar (unpacked), for the white sugar, and 1% milk with lime juice for the buttermilk. Next time, I will follow other reviewers suggestions and add some spice, and also cut down or omit the baking soda. I only got 10 muffins out of this, instead of 12, and they took more than 15 mins. to be fully cooked inside. I had no problem using frozen berries, when mixed in with the dry ingredients. Thanks for a tasty, healthy recipe, will definitely make again and again.

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chocoholic

Cooking Level: Intermediate

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Oct. 21, 2009

Very good muffins! I only had all-purpose flour and half n' half so I substituted. I also used two ripe bananas instead of one cause I needed to use them. They tasted great and I will make again. Thanks for the recipe!

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ASPIRING RAE

Home Town: North Pole, Alaska, USA

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Reviewed: Oct. 19, 2009

All wheat flour, 1/2 cup oats (no oat bran), 1/2 cup brown sugar (no white), and 1 1/2 bananas were the changes I made. My 4 year old is on his third!!

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Oct. 19, 2009

The flavor of these muffins was just ok. I will probably make again but will sub brown sugar for the white,add way more blueberries, and I think it would make a better loaf then a muffin. They were however super moist and healthy for a morning snack!

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yellowpairs

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Oct. 14, 2009

Delicious, healthy muffin recipe. I doubled the recipe and followed the advice of other reviewers and used applesauce instead of oil, and brown sugar instead of white. This is a recipe I will make more often, next week they may be raspberry, or apple muffins. I omitted the nuts in half the batter so that my granddaughter could take some to school (because of the nut free policy at most schools these days).

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Sandy at Home

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Reviewed: Oct. 10, 2009

I hardly ever post a review, but this recipe was great! Nice texture and very healthy. I also wanted to post because it is such a healthy base to work with.

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klprn

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Reviewed: Oct. 6, 2009

These were great! I left out the nuts (I have a baby under 1 year) and added more blueberries and used whole wheat pastry flour. Thank you so much for a healthy muffin I can offer my kids!!!

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marissajoe

Cooking Level: Intermediate

Living In: Loma Rica, California, USA

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Reviewed: Oct. 5, 2009

Taste Great! And they are very filling too. One change that I would suggest is adding cinnamon and nutmeg to the matter and sprinkling cinnamon-sugar on the tops when they are half done baking. Mmmmm... Thanks ZOPOOH for the great recipe!

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Taylor

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Reviewed: Sep. 29, 2009

I make these all the time. I used different fruit in every batch. I love using bananas and almonds together. Also have tried cranberry almond and apple raisin. Always great. I do use applesauce instead of mashed bananas and also all quick oats, as I had no oat bran. Turns out perfect every time!

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Erin

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Reviewed: Sep. 28, 2009

Great recipe! It's so easy to make and super yummy. My hubby who doesn't like whole wheat loved these! And it's great for my 13 month old daughter too - she loved them. The only addition I made was to add some cinnamon. I can't wait to try it with raspberries too! Thanks for sharing it.

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Michelle Zarzoso

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Reviewed: Sep. 27, 2009

First I need to apologize for making some alterations. In doing so, I am doing something others do that often annoys me. I don’t usually rate & review a recipe when I alter but I want to share since I like these so much! I didn't have oat bran or wheat germ so I replaced them with quick oats using a total of 3/4 cup that I ground up in my Magic Bullet ®. I substituted 1/2 cup of the white sugar with brown & added 1 teaspoon of cinnamon. I didn’t have a banana. I used 1 cup of small frozen blueberries and 1/2 cup of frozen cherries and mixed them with the dry ingredients after the dry ingredients were blended well. I didn’t have enough walnuts so I just used what I had probably 1/8 cup. These are great! I’m going to make them again with the same alterations because I like them so much. They have just the right amount of sweetness and flavor and are healthier that regular blueberry muffins. Thanks Zopooh for submitting this recipe!

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Jennie

Cooking Level: Intermediate

Home Town: Faribault, Minnesota, USA

Living In: Eden Prairie, Minnesota, USA

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Reviewed: Sep. 27, 2009

These are delicious! I followed the recipe exactly except I didn't have buttermilk, so I subbed 1/2 c. milk + 1/2 tsp. white vinegar + 1/2 c. plain yogurt. I also increased the blueberries to 1 1/2 cups. I made mini muffins - approximately 38 mini muffins. Thanks for the great recipe!

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kelobeirne

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Reviewed: Sep. 16, 2009

This is a very nice recipe. However, I did make a few subs. The 3/4 cup sugar seemed a bit much, so I reduced it to 1/3 cup (I prefer my muffins not to taste like cake). To truly make this recipe even healthier, you may wish to sub the sugar with xylitol. This natural sugar sub is excellent for those who have issues with regular sugar or sugar alternatives like splenda. Subbed out the buttermilk with plain unsweetened organic yogurt, and olive oil for the veg oil. I eliminated the vanilla and walnuts, and added a pinch of cloves.

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johnsjets

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Reviewed: Sep. 14, 2009

These are great!! They don't taste too healthy at all! My picky 3 year old gobbled them up!

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LALLI-GIRL

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Reviewed: Sep. 14, 2009

I made three batches of these muffins yesterday and my husband said, "these are the best muffins I have ever had, don't give any away"! I took a few hints from the reviews and added raspberries and used pecans. Will defnitely makes again and again. Sue H

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Sue

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Reviewed: Sep. 8, 2009

So tasty without the guilt! Lots of fiber, little sugar and fat and a whole lot of good!

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ChrisC

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Reviewed: Sep. 1, 2009

These were a big hit at our house, even though they are "healthy" muffins. I also ommitted the oil, substituted 1/2 Cup applesauce and no banana. Adding cinnamon, nutmeg and allspice was perfect. We will make them again and again! I made a struessel topping using butter substitute, brown sugar, oats, chopped walnuts, flour and cinnamon and put it on just prior to baking. Fantastic!

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