The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 30, 2009
Perfect with or with out the changes everyone suggests.
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Cooking Level: Intermediate

Home Town: Shawnee, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 27, 2009
SO DELICIOUS! Naturally, I made modifications based on other reviews. 1/2cup brown sugar instead of white sugar. 1/2cup applesauce instead of the banana and oil. Added 1/2tsp Nutmeg and 1tsp Cinnamon. I used probably 1.5 cups of blueberries, because I had so many. OMG these are so amazing. The double batch I made will be lucky to last two days. And such a cheap breakfast item... each muffin came to 13 cents each NOT including the fruit (that was free, so I couldn't estimate).
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Cooking Level: Intermediate

Home Town: Federal Way, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 27, 2009
Made some changes! Used 1/4 cup cracked wheat (soaked) instead of oat bran;1/2 cup sunflower seeds (soaked) instead of nuts;1/2 cup sour cream and 1/2 cup milk instead of buttermilk. Very close to the Tim Hortons blueberry multi-grain!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 26, 2009
Really good muffin. I followed the recipe for the most part - subbed the white sugar for 1/2 cup brown and some of the white flour for whole wheat. They were very tasty and I will be making them again soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 24, 2009
Delicious! I used applesauce instead of oil and any type of fruit I have on hand.
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deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 19, 2009
These are SO tasty! I modified based on what I had on hand- and they were so good- and I made them very WW friendly- I also froze some of them so I can pop them in my daughter's bag in the morning so she can have a healthy breakfast! I used way more blueberries than the recipe called for- but I love them! I couldnt' help it! (for the record, I used 3/4 c of oatmeal because I didn't have wheat germ or bran- I used 2 egg whites- applesauce instead of oil- I put some cinnamon and nutmeg in the batter and cooked them about 25-28 minutes because they were very moist!)
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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Reviewed: Aug. 17, 2009
Very good for a healthy muffin with such heavy ingredients! I wanted a bit more of the fruit flavor to shine through; I think a tart berry would work better than blueberries - cranberries, or cherries for example. The blueberries tend to get lost in the nutty flavor of the wheat/wheat germ/bran/nuts. Some grated carrot would work well in here, too.
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Photo by Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 14, 2009
These were easy to make and taste really good. They aren't too dense and heavy like many "healthy" muffin recipes. I used a really ripe banana, so the banana flavor dominated the blueberries. Might try canned pumpkin or applesause next time for a milder flavor.
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mmr

Cooking Level: Intermediate

Home Town: Ventura, California, USA
Living In: Bakersfield, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 13, 2009
Very good, I use a mix of blueberries and raspberries (fresh when in season) and they turn out great every time! Definitely cut the sugar back, I usually do about 1/3 cup packed brown sugar and they are sweet enough, especially if you have very ripe bananas.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 11, 2009
These are one of the best healthy muffins I've ever made! I didn't have bananas so I substituted about 3/4 cup of crushed pineapple and it was delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
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Reviewed: Aug. 10, 2009
This recipe is a great base to start from, to make them even healthier, I omitted the oil and replaced with a 1/2 cup applesauce, you don't need the banana if you use applesauce. I also used all whole wheat flour and no white flour, omitted salt and used cracked wheat in place of wheat germ (as I didn't have any). I used wild blueberries that were fresh picked and also threw in about 1/3 cup fresh wild raspberries too (toss the berries in with the dry mixture before adding wet ingredients to eliminate "staining" of the batter). With the above modifications, these turned into an awesome tasting muffin that you can feel good about eating! Next time I will sub ground flax for the wheat germ....yum! Happy Baking!
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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 9, 2009
Love the recipe. The only change I made was to bake the muffins for 22 minutes. Any less time and they would be underbaked.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 9, 2009
Love this one! Husband loves it, son loves it, I love it... couldn't ask for anything more!! I followed some suggestions of 1/2 cup brown sugar instead of white sugar, and replaced oil for applesauce. Turns out great. Wheat germ was in the hot cereal aisle. Took me forever to find it!
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 6, 2009
I tried this with 1/2 cup pumpkin and dark chocolate chips. I cooked it for about 50 minutes in a loaf pan. The pumpkin flavor did not come through at all. Will have to try it with the banana. Either way, it definitely needs some spices. I used two egg whites instead of the egg and will add some hemp protein powder next time. And will switch out the regular sugar for brown sugar. Surprisingly moist considering how much whole grain and fiber is in there.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 4, 2009
This is an awsome recepie! I just made it and my family ate half of the batch already. I did some subs as I didn't have wheat germ or oat bran I put in flax meal and I grinded some quick oats into flour like texture. Didn't matter, the muffins came out moist and fluffy. I'll make these again and again. I'll try other flavours too as suggested.
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