Reviewed: May 16, 2012

Really very nice and versatile muffins. Some people mentioned the slightly strange "no oil" texture, but I didn't notice. Neither did my husband, and he'd never had a "healthy" muffin before. You should definitely try this! I added walnuts, and next time I make it I think I'll try some chopped apples!

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Reviewer:

servalan

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Reviewed: May 15, 2012

This was a great recipe! I had to make some changes (grudgingly) as I live in South Korea and some things are hard to find. I wanted to share my modifications for those in a similar situation. I cannot find whole wheat flour anywhere, so I had to use 1.5 cups all-purpose flour. Nutmeg is also impossible to find, so I substituted cinnamon. Surprisingly, no applesauce either, so I substituted oil. Unfortunately, my substitutions made the recipe much less healthy, but the best part of this muffin recipe was that I was able to make them in my convection toaster oven (ovens are also difficult to find) without changing the temp or time (although I did put foil on the top rack to avoid burning before done)! I wish I could have followed the recipe exactly, but I found it an excellent recipe when modifications had to be made. Thanks!

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Brenna

Cooking Level: Intermediate

Reviewed: May 10, 2012

great flavor and very moist.

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Stacey

Reviewed: Apr. 12, 2012

Awesome recipe! I also added cinnamon. I didn't have enough honey so I used 1 Tbsp honey and 3 Tbsp of brown sugar! I also added in some oats with the all-purpose because I didn't have any w/w flour. Turned out great!! Probably one of the best muffins I've made!

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Reviewer:

abovaird

Cooking Level: Intermediate

Living In: Saint John, New Brunswick, Canada

Reviewed: Mar. 6, 2012

I did not care for this recipe. I have to say, when I first pulled them out of the oven they were brown and pretty and I thought they looked delicious. Man was I wrong! I think it was the ground nutmeg and the whole wheat flour that made this recipe horrible. Maybe if you use white flour and some cinnamon instead of the ground nutmeg these muffins might be edible. As for me, I don't think I will attempt this again.

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Reviewer:

jenn

Reviewed: Feb. 7, 2012

holey moley!!! SOOOO terrific! never, never would've thought these to be so fabulous. okay, so i was out of nutmeg and did the cinnamon and mini chocolate chip thing, but WOW! thank you! my truly new favorite fav!!!

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Reviewer:

CPOP76

Reviewed: Jan. 23, 2012

These muffins were amazing amd very moist. I did alter the recipe a little, I incresed the Peanut Butter to 3/4 cup and added an extra 2 tbsp. of brown sugar. Bake at 350 for 20-25 minutes. It's a keeper.

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Reviewer:

schoed

Reviewed: Jan. 13, 2012

these are REALLY good!! Next time I will add a bit more netmeg!!

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Reviewer:

stacy

Reviewed: Nov. 15, 2011

Yum! I made this with my kids in mind---something without a ton of sugar. Out of the oven you'd never know they were low fat or healthy! I did use half the nutmeg and the other 1/4 tsp. I used cinnamon like other reviewers did. I think I was over a tad on the mashed banana too. I also snuck in some mini semi-sweet chocolate chips for appeal ;). Delish!!

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