The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 20, 2008
These turned out great! Added a tsp of cinnamom and a little more vanilla, some flax meal, and 1/2 cup of no fat sour cream too. Will be making them again for sure. Thanks for sharing your recipe!!
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 15, 2008
These muffins are super easy and taste great. I followed the recipe exactly and they come out moist and fluffy. They freeze well and I think this recipe will lend itself to a lot of different variations. I am going to try pumpkin pie filling and pumpkin pie spice next for an autumn twist! Definitely try this recipe if you are looking for a healthy breakfast on the go!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 9, 2008
Great for a healthy muffin recipe. I've made the recipe as written and it turned out great. I've also made apple cinnamon muffins by using one chopped apple and 1 tsp cinnamon. These also turned out just as well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 28, 2008
LOVE these muffins, I am a muffin fanatic but I am trying to eat healthy, and these were amazing... I make them every week. I used oat bran instead of wheat bran, and substituted half of the brown sugar for stevia, delicious!
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Photo by Kieria

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Living In: Niceville, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 12, 2008
These low fat muffins are delicious and easy to make!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 12, 2008
The recipe said to bake these for 15-20 minutes. I cooked mine for 10 minutes longer and i still found them very soggy. I wouldn't make them again
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 3, 2008
My kids liked these, made them for a healthy sweet for the lunch boxes, but i don't know, something was missing...I am going to try cinnamon next time, maybe add diced peaches or raisens instead of blueberries...good healthy recipe, though, thank you!
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Photo by MaryAnne aka Anne's daughter

Cooking Level: Intermediate

Home Town: Queens, New York, USA
Living In: Clinton, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 31, 2008
Easy to make. Very healthy. Taste great. Made blueberry the first time and turned out just right. Since then I use splenda in place of the sugar. Use only whole wheat flour and they are just as good. I have left out the blueberry and added cinnamon and raisins and I'm not sure which I like best. There is so much you can do with this recipe. One of the best out there. I have made them many times. They are great with coffee.
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Photo by Underboss

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 30, 2008
I'm just a teenager who doesn't usually like baking/cooking..but i tried making these today and they are MAGNIFICENT~!! my family LOVES them
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 29, 2008
These were really good and definitely moist! I used All-Bran for the wheat bran. My husband and I really liked these, but they just were not quite 5-star worthy.
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Photo by C.C.

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 24, 2008
Excellent! Always looking for healthier choices for snacking. Made a couple changes- didn't have brown flour, so used 3/4 c white and 1/4 c ground flax. Also added allspice and nutmeg and increased the amount of blueberries, though had a couple issues as used mini muffin pans, so if there were too many blueberries, they'd break in half coming out of the tin. Excellent recipe. Husband loved it and will continue to use.
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Photo by DOORDANA

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 18, 2008
forgot to get blueberries! so i used apples instead and followed everything else exactly as the recipe... turned out great!! so moist and airy, yet hearty and healthy! will make again. REVISIT: made this recipe several times with fresh blueberries and all whole wheat flour and they taste even better!! i'm addicted to these. i have one every morning with my coffee. thanks for the yummy guilt-free recipe!
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Home Town: Los Angeles, California, USA
Living In: Spokane, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 11, 2008
healthy but not cooked throughout- but mushy inside. Cooked downstairs- could be the oven... cooked at too high of a temperature??
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Moe

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 4, 2008
Awesome Muffins; and only 123 calories!! Kids love'em! Can't go wrong with these ones!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 25, 2008
These muffins are so healthy as well as very good. They are also very easy to make! I made them with WW flour, and added a mashed banana. I also used All-Bran cereal and added some gluten. This recipe makes about a dozen and 1/2, too! I will definitely make them again!
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Photo by Kelly

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 24, 2008
These are fabulous tasting AND healthy! A great variation is to substitute canned pumpkin in place of the applesauce. A great way to start the day.
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Photo by ZEUSMAGOOSE

Cooking Level: Expert

Home Town: Great Falls, Montana, USA
Living In: Bozeman, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 18, 2008
Very Good especially for low fat and healthy!! Followed another review in beating egg white before adding, and muffins are light and have great texture! Perfect amount of sweetness. Will make again for sure!
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Photo by MBPILSNER

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Photo by Cook4U
Reviewed: Jul. 18, 2008
This is a great healthy muffin recipe! I used all whole wheat flour and 1/3 cup brown sugar+ 1/3 cup Splenda instead of 2/3 cup brown sugar. I also used oat bran instead of wheat bran, frozen blueberries, and egg subsitute in place of the egg. I ended up with 15 muffins. I just tried a warm one fresh out of the oven and they are pretty good :-)
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 13, 2008
I made these on a family vacation, and they were fought over! I added 1/2 c more blueberries, but otherwise made to recipe. I love them. Thanks for the recipe!!
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA
Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 8, 2008
Love this recipe. I made it all the time!
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