Reviewed: Nov. 13, 2009

Fantastic muffin-great flavor, moist and healthy to boot!! I added raisins the second time at the request of DH-and also decreased amount of sugar a little-excellent.

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LindaK

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Raeford, North Carolina, USA

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Reviewed: Oct. 9, 2009

These are wonderful! The only change I made was to cut the brown sugar to 1/2 cup. My kids LOVE them :)

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AmandaGrace26

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Reviewed: Oct. 9, 2009

My oldest son and I made these together this morning. We both had a good ol' time. He made the recipe as is and was quite meticulous at making sure we measured the right amount and used the right ingredients. We didn't have mini-chips, so we used regular chocolate chips. I wisked the dry ingredients together until smooth, then tossed the chips in the dry. We added the combined wet ingredients and used the spatula to fold in the wet until everything was just moistened. That made a really fluffy muffin. My son thought the sugar crystals on the top were a great idea, so we sprinkled a little Sugar in the Raw on top of the muffins before baking. Really, REALLY good. Especially with a cup of hot coffee. All but three are gone. We really enjoyed these. I do think that when we make these again, I would cut back on the cinnamon just a bit.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 9, 2009

These are really good! I didn't have wheat germ so I used oat bran, reduced cinnamon to 1 tsp and left out chocolate chips to reduce fat content. Tasty!

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 7, 2009

Yum! Very "healthy tasting". Loved the texture, but that's more of a personal preference. My daughter loved them and devoured 3. These will definitely go into our morning rotation!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Oct. 6, 2009

I was very pleasantly surprised, never having worked with both wheat germ and flax seed, and in the same recipe with pumpkin. The only change I made was baking this as a loaf instead of muffins. We enjoyed this and will have it again soon.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Oct. 6, 2009

I'm eating these right now and I am speechless! Absolutely delicious. I made the recipe as is except I added a little less sugar and made a loaf instead of muffins. You would not know that these are healthier. My loaf doesn't have "flecks" in them like others mentioned. The picky kids love them which is a bonus. Will definitely be making these regularly. Thanks for a great recipe!

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luv2cook

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Oct. 6, 2009

These are deceivingly delicious! and like another reviewer (Larkspur - your dead on about the specks being annoying), the little bits were not visually appealing but the taste made up for it. I made them into mini muffins and took the to the office, no one was the wiser and they devoured them! :) Thanks for the recipe, definitely will make again!

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 6, 2009

Wow! These muffins were surprisingly good...I was unsure of how they would taste, with all the strange, healthy ingredients. I didn't tell my family what was in them until they had devoured them all...even the ones who HATE whole wheat with a vengeance really loved these muffins! I did notice that the wheat germ left little "flecks" in the muffin texture that was slightly annoying...it was the only thing that made these muffins seem "healthy." Even so, I consider any recipe that will get all members of my family to enjoy whole grain to be a success...thanks for sharing! I will definitely make these again!!!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Oct. 4, 2009

these were delicious, very nutritious and tasty. Chocolate was a hit to camouflage the healthy ingredients. These will become a new hit for the lunch boxes, thanx for the recipe.

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

Yum yum yum! I love chocolate, so double chocolate? Hey how can you go wrong. But I digress - these were awesome considering they had a lot of healthy ingredients in there. You really can't tell! The wheat germ did seem to give it a bit of a "crunch" here and there but it was good nonetheless! I made mine into mini muffins and adjusted the baking time accordingly. They were the perfect bite sized treats for an afternoon snack. Thanks for sharing!

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Roxanne J.R.

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2009

Lots of nutrition packed in these! I love them..but weren't a hit with the kiddos. I will definitely continue making them for myself however. I do wish the calorie count was a little lower..might try lowering the sugar content some in the future. Thanks for a great recipe!

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JULIESMOMMY

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Cedar Park, Texas, USA

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Reviewed: Jul. 7, 2009

I didn't have everything the recipe called for so I ground some oats for the flax seed, used applesauce instead of the pumpkin, and unsweetened silk and vinegar for the buttermilk. I think that was it. Still, these we so good and next time I'll try to be a little more prepared. UPDATE- I used ground flax this time and the muffins were lighter and more tender. I still used applesauce though. Next fall I'll fill my freezer with pumpkin just for these muffins.

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Julie

Cooking Level: Intermediate

Home Town: Medford, Oregon, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 4, 2009

Delicious chocolate muffins! I used jumbo muffin pans and cooked at 375 for 25-30 minutes. I also added a cream cheese filling (8 oz cream cheese, 1/2 cup sugar, 1 egg, 1 tsp vanilla). I will absolutely make these again!

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ritejane

Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

Living In: Evansville, Indiana, USA

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Reviewed: Jun. 19, 2009

My kids are wild for these muffins -- they brag to their friends that their mom lets them have chocolate muffins for breakfast. I usually tweak recipes after making them the first time but this one is great just as it is. These are delicious muffins that I can feel good serving to everyone. Many thanks to fiestaqueen for posting it!

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ebarczak

Home Town: Elkton, Maryland, USA

Living In: Bear, Delaware, USA

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Reviewed: Jun. 15, 2009

These are pretty good considering how healthy they are, but they seem to be missing something. I made them exactly as directed....I think next time I would double the chocolate chips or maybe top them with a glaze. I guess they're not as sweet as I would like.

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Deanna

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Reviewed: May 18, 2009

These muffins are really good. The first time I made them with flax seeds and did not like them as well. My kids would not eat them. But I tried them again and ground the flax. This time I could not keep my kids from them. I also made them for a friend who needed snacks for a meeting she was having and everyone loved them. She asked for the recipe. They are wonderful, and work as a good breakfast as well as a snack.

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lorinda

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Reviewed: May 5, 2009

I did not care for this recipe.

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forcynthia

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Reviewed: May 4, 2009

I made these nearly according to the instructions (I omitted the cinnamon and did not use any white sugar, I believe I used agave nectar), and they came out dense and a bit chewy. At first I wasn't sure why, but a few baking experiments (I bake a lot) helped me figure it out. Flax seeds, ground, are an egg replacement. They work wonderfully, but not understanding their properties and using too much is going to result in this heavier texture. I recommend omitting the egg, and reducing the flax seeds to about 1 tbsp. (with 3 tbsp. water). Make up about 3/4 cup with either whole wheat (finely ground) or whole spelt flour. This should produce a lighter, fluffier muffin that is still healthy. I am going to try to work with this recipe some more to see what I can come up with. It's a good start, just misunderstands some ingredients.

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Ktietje85

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 23, 2009

I just made these this afternoon. My family can't believe how delicious they are. They are extremely healthy. Instead of pumpkin puree I added 1 cup of apple sauce. Other than that I followed the recipe exactly...they cooked up between 10-15 minutes. thank you for the recipe it is wonderful!

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Mbem

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Irresistible Double Chocolate Muffins

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