Reviewed: Mar. 1, 2012

These are delicious! I've been on a bit of a "healthy muffin" kick lately (they're great for a quick breakfast, but I'd rather not be eating glorified cake every day), and these are among my favourites so far. The only changes I made were to replace the butter with applesauce, use 1/2 cup raisins and 1/2 cup bittersweet chocolate chunks (SO GOOD), and because the batter tasted somewhat bitter to me when it was all mixed up, I added 1/4 cup honey and 1/4 cup brown sugar, based on suggestions from other reviewers. I will absolutely be making these again!

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Reviewer:

Rose

Cooking Level: Intermediate

Living In: Halifax, Nova Scotia, Canada

Reviewed: Jun. 26, 2011

Love these healthy muffins!! I left out the egg, and used a single serving of applesauce, because my son is allergic to eggs. I cut down the raisins to 1/2 cup and added 3/4 cup brown sugar. STUPENDOUS!!!

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Reviewer:

ElizabethW

Reviewed: Apr. 3, 2011

For me, these turned out really.......wet. I mean, they were moist, but it wasn't as firm as most muffin recipes I make. They kind of fell apart, really. I followed the recipe closely and made no changes other than adding a teaspoon of vanilla and a teaspoon of baking powder. There might be a little too much molasses and I'd cut back on the yogurt next time. I even "soaked" the wheat germ and oats in the wet ingredients before folding in the dry. Good starting point for me to play with and try again. I think it has potential. NOTE: For me, this made more than twelve servings. I got 12 regular sized muffins and 12 mini muffins. Not a huge deal but when the recipe wasn't as successful, it's a huge bummer.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 15, 2010

These muffins were fantastic! I was looking for something with great flavor without all the sugar. I used grape nuts cereal since I didn't have any wheat germ and it worked just fine. When I make them again, I will probably add some chopped walnuts or pecans.

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Reviewer:

Sarah Shamiso

Cooking Level: Intermediate

Living In: Kirksville, Missouri, USA

Reviewed: Oct. 29, 2009

Very moist and tasty for such a healthy muffin! I didn't have any plain yogurt so I used vanilla instead. For my own taste I would add a bit of brown sugar (1/4-1/2 cup). . . but I loved that there was no sugar since I made them mainly for my toddler who LOVED them as the recipe stated. Definitely a keeper of a recipe.

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Reviewer:

andreamcd13

Reviewed: Apr. 8, 2009

I made these into mini muffins, and they went fast! I used currants instead of raisins to keep with the mini idea. I used baking powder instead of baking soda due to personal preference, and it worked out great. The spices and wholesome ingredients have given me another recipe to make again! Thanks!

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Reviewer:

sueb

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Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: May 4, 2008

Easy to make. The combination of these great spices gives the muffins a unique taste compared to the typical muffin recipe. Family loved it.

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Reviewer:

Hollywood

Reviewed: Sep. 14, 2007

They are decent muffins. I would probably make them again. I would add a half cup of brown sugar or at least double the molassas and raisins. Instead of the yogurt, I used half sour cream and half evap milk. Also, I added 2t. vital gluten.

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