Reviewed: May 1, 2013

I loved these muffins! they are hearty and yummy. glad I made them!!

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Living In: Honolulu, Hawaii, USA

Reviewed: Apr. 30, 2013

Loved these. Improvised a bit based on what I had on hand. Added some coconut, too. So delicious! Thanks for the recipe!

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Dawn

Reviewed: Apr. 26, 2013

Delicious! The only change I made was to double the quick cooking oats because i did not have oat bran on hand. I will be making these often. A great source of fiber.

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mindy

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Lake Wales, Florida, USA

Reviewed: Apr. 15, 2013

would like the nutrition information...calories, sugar, fiber, protein, etc. thank u for the many, many great recipes I have tried and loved/b

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b.fletcher

Reviewed: Apr. 14, 2013

These are wonderful muffins for breakfast-very filling and chock full of healthy ingredients. Only 1 T. of oil in the whole batch! I love that it incorporates oatmeal, bananas, blueberries and nuts-perfect for getting started on your busy day. I'll be making these and freezing them for a quick work breakfast. By the time I get to the office, it will be thawed out-I may microwave it for just a few seconds and make a good pot of coffee to go with it. I did change a few things-no oat bran or wheat germ but 3/4 c. unbleached white flour, 3/4 c. whole wheat flour, and 3/4 cup of quick oats instead. I added a few more walnuts for omega 3 value too.

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Paula T

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Keller, Texas, USA

Reviewed: Apr. 7, 2013

loved this recipe. the only changes I made were that I used oat flour in place of the wheat, omitted the oat bran and used 1/2 c oats instead, substituted 1/2 c honey for the sugar. Turned out lovely. not overly sweet this way-- but nutritious and wonderful for supper or breakfast. will definitely make again.

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annabelle10

Reviewed: Apr. 5, 2013

I made these for my boyfriend and they were delicious! I wanted to keep them all to myself :) The only problem I came across was that it took over 20 minutes for the muffins to bake, which isn't a big deal. Otherwise this is a fantastic recipe!

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Marisa Bite

Reviewed: Mar. 31, 2013

Delicious!! I omitted the wheat germ and oat bran (b/c I didn't have them on hand), doubled the wheat flour, used 1 cup of milk with lemon juice (sub for buttermilk); and like user sinsofangels, left out the oil, added 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice. They looked and tasted great!! I will be making these again!

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Jana

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fairfax, Virginia, USA

Reviewed: Mar. 11, 2013

The best AND most beautiful-looking healthy muffin. I have looked for that "perfect" healthy muffin recipe forever. I used 1/2 c. Oat bran, no wheat germ. I used OG non-GMO canola oil, it's only 1 T! I used 21/2 T unsw applesauce too. I used a little less than 1/2 c. raw sugar and even the non-health nuts LOVED them. I also used whole grain oats (not quick-cooking) put them in processor until just like finer, quick-cooking oats. I processed the walnuts as well till minced and I think that really does wonderful things to the texture. Yum yum.

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TXblessed

Reviewed: Feb. 26, 2013

I liked it but thought it was a bit bland. My husband and two boys all ate the entire muffin pan within the day so I think they liked it more than I. I'd make it again but would possibly add some lemon zest or something else to add a bit more flavor.

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