Reviewed: Feb. 3, 2013

Love the texture of the crunchy cereal in this fantastic healthier muffin. I did follow another suggestion of 3 tbls flax and 1 tbls of wheat germ to replace 1/4 cup of flour and will add dried fruits to the next batch just to kick up the healthy a bit more. Thanks !!

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Reviewer:

pupsmum

Reviewed: Aug. 26, 2012

Awesome! I did make some changes though: I substituted applesauce for half of the oil, used only 1/3 cup (brown) sugar (2/3 sounded like it would be too sweet), and all whole wheat flour. I added only 1/2 cup raisins because my muesli had some. I did use all the 1/2 cup water, and it was just fine. Thanks for the recipe!

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Reviewer:

KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Aug. 29, 2011

i just love these!!! i sometimes add a few extra nuts (almonds or walnuts)

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Reviewer:

MELLYJANE

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brampton, Ontario, Canada

Reviewed: May 24, 2011

I do believe these are the best muffins I've ever made. I added an overripe banana, which was my inspiration for making muffins in the first place, and skipped the extra raisins because my Muelsi already had them.

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Reviewer:

MRSSWEANY

Reviewed: May 10, 2011

My goal was to make this recipe as is, but based on what I had on hand, I ended up using this as a base recipe with several substitutions. I only had 1/2 cup applesauce, so I mashed up a banana and a small can of peaches and added them. My muesli already had raisins, so I added 1/2 cup of dried cranberries and 1/2 cup frozen mixed berries. I used brown sugar instead of white sugar and wheat flour instead of all purpose. The end result: delicious! I will be using this recipe again, with or without substitutions.

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Reviewer:

shovemetender

Reviewed: Mar. 15, 2011

So good. I used more applesauce instead of oil, only half cup of sugar, used Kellogg's cereal and added raisins, and it was fabulous. Great recipe!!! Very yummy and moist.

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Reviewer:

roniroo2u

Reviewed: Apr. 5, 2009

nom, nom, nom. My two teenage boys can not get enough of these; I've been making them for more than a year now and they're still requesting them constantly. I pack them in their lunches instead of sandwiches sometimes. I have altered the recipe: I use 1 cup all purpose flour, 1/4 cup wheat flour and 3 Tablespoons ground flax seed and 1 Tablespoon wheat germ. The museli I use has nuts and dried fruit in it, but I still add more dried cherries or blueberries. The boys know they're healthy for them and still they consume mass quantities. Thanks for posting this! It's a family favorite.

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Reviewer:

wen

Reviewed: Mar. 6, 2009

These muffins were GREAT! I used more applesauce than called for, and just a tiny bit of oil instead of the 1/3 cup. They came out moist and yummy! I'll definitely make these again!

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Reviewer:

Karis T.

Cooking Level: Intermediate

Home Town: Katy, Texas, USA

Living In: Perth, Western Australia, Australia

Reviewed: Oct. 21, 2008

I loved the taste and texture of these muffins. I did replace the water with a half cup of gingerbread tea since the only spice I had was cinnamon. I loved it so much with the tea, that the second time I made them I added Sugar Plum spice tea instead of the half cup of water. I had a generic granola/flake cereal. I added cranberries and rasins one time, and also loved that. I did replace the white sugar with the brown, and sprinkled extra brown sugar on top before baking. Thank you for the recipe.

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