Reviewed: May 23, 2012

These are a very good and healthy muffin. I did take up some of the reviewers on some modifications. I increased the brown sugar to about 1/3 cup and some cinnamon to add more sweetness. It was just right.I also added the other half of the apple by chopping it up and also added raisins, walnuts, pecans and about 1/4 cup of ground flax seeds. These are now not only yummy but full of texture and super healthy! They weren't dry at all, but don't overbake, if anything, check a few minutes before they are done. Even with me making the muffins slightly larger (to yield 8 instead of 12) they should be baked at about 17 minutes. Loved the suggestion to preheat the oven at 500 first then lower to 350 when you put in the oven. Great find! will make again!

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1 user found this review helpful

Reviewer:

notafoodie

Reviewed: Apr. 15, 2012

I'm not really impress about this recipe. I has less taste than it suppose to be. But I will try to make it again and more apple and some other fruits to give a flavor to it.

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Reviewer:

mpilipina

Reviewed: Apr. 12, 2012

So today was the first time I made this muffins for a quick snack. They turned out awesome but I was shocked there was no seasonings in there... kinda gives health food a bad wrap by being bland. So I added cinnamon,a little extra brown sugar and swapped the wheat bran for oat bran. I highly recommend them as a healthy muffin alternative to the fatty ones.

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Reviewer:

Tarabarra

Cooking Level: Intermediate

Home Town: Camano Island, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Jan. 19, 2012

After reading other reviews, I decided to add extra apple, some cinnamon, nutmeg, vanilla extract, and chopped walnuts to add some extra flavor. In addition, I used whole wheat flour and milk and low fat vanilla yogurt instead of buttermilk. I made mini muffins and they only needed about 10 minutes in a 440 degree oven. They turned out really well! They're great little, healthy, and filling snacks. I will definitely be making these again!

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4 users found this review helpful

Reviewer:

amwalt

Cooking Level: Intermediate

Reviewed: Nov. 28, 2011

Made these a couple weeks ago and the wife and I really enjoyed them. I never made any changes to the recipe, thanks!

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3 users found this review helpful

Reviewer:

Randy

Cooking Level: Intermediate

Living In: Bucyrus, Ohio, USA

Reviewed: Nov. 28, 2011

These were great!! I made a double batch and made 12 large muffins instead. The only changes I made were 1/2 white flour, 1/2 wheat flour, and adding raisins and chopped walnuts. Very moist!! Def. will make again!

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4 users found this review helpful

Reviewer:

Christy

Cooking Level: Intermediate

Home Town: Friendship, New York, USA

Living In: Rochester, New York, USA

Reviewed: Nov. 26, 2011

I used frozen blueberries instead of the apple. Muffins came out great, very healthy tasting and enjoyable, good for breakfast snack...not sugary, some people may want to add more sugar.

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3 users found this review helpful

Reviewer:

shortty1

Reviewed: Sep. 27, 2011

They are a little bland, even after adding a tsp. of vanilla and cinnamon. I used 1 whole egg instead of 2 egg whites. I also added raisins for some more sweetness.

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4 users found this review helpful

Reviewer:

Jenn

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 15, 2011

These were great! Moist and tasty and good for you!

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5 users found this review helpful

Reviewer:

Michelle

Cooking Level: Intermediate

Living In: Sacramento, California, USA

Reviewed: Oct. 25, 2010

This is a great low fat recipe, and easy to make but I found they are a little bland. I added 1/4 tsp of Nutmeg, 1 tsp of Vanilla as well as some raisins and Cranberries.

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8 users found this review helpful