Reviewed: Mar. 13, 2012

I threw this recipe together when my cousin was on her way to my house for coffee, and now I make it two or three times a week! It's great to have a healthy snack around the house.

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Reviewer:

Judy

Reviewed: Feb. 20, 2012

This recipe made delicious muffins. I had no fat free half and half, so I used rice milk. I also used regular oats, as I didn't have quick oats. I used half white and half whole wheat flours, and I grated the apple. I left out the walnuts because my husband doesn't care for them. Here's how I put it together: soaked the oats with the milk, egg, oil and grated apple. While they were soaking, mix the flours, sugar, salt, baking powder, spices and raisins. Combined the two quickly and put into a greased, standard (12) muffin tin. Baked at 400 degrees for 20 minutes. They were light and moist and very tasty. This is a keeper!

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Reviewer:

pennybva

Reviewed: Jan. 17, 2012

I added one mashed banana and 3/4 cup of diced dried apricots, I did sift the whole wheat flour, other than that followed the recipe as is, very moist, healthy, very very flavorful, will use this often,fast easy & family loved it!!!

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Reviewer:

runningredanvil

Reviewed: Nov. 15, 2011

Love this one. I give these to my kids for breakfast on the run. Variations we've tried: chopped dried dates + cinnamon, chopped firm plums with no spices, apples and craisins with no spice, spelt instead of wheat and raisins - these last were a bit too heavy, but the kids had no problem gobbling them up anyway.

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Reviewer:

ethelMommy

Reviewed: Jul. 30, 2011

These muffins are delicious. I inadvertantly forgot the nuts, but added both bluberries and cranberries into the muffin. Yum!

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Reviewer:

sportsmom

Reviewed: May 27, 2011

good breakfast muffin

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Reviewer:

Julie

Reviewed: Jan. 30, 2011

I made these muffins and had a great time especially with the Christmas smell. I made a couple of modifications due to ingredients that I had on hand. I used 3/4 cup skim milk, backed off the sugar to about 1/4 cup, 1 cup frozen cranberries (chopped in food processor), omitted the nuts, 1/2 cup white flour, 1/2 cup wheatgermaid, 2 1/2 tsp pumkin pie spice. Everything else was per the recipe. I then topped the muffins with cinnimon chips before baking. The muffins were fabulous and pretty good on texture. The smell through the house was fabulous as well while they were cooking. The smell changed as the different ingredients began to cook.

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Reviewer:

lissy

Reviewed: Nov. 12, 2010

This recipe turned out fantastically for me, but I made a few changes to suit my tastes. I decreased the half-and-half by a quarter cup and substituted with fresh apple cider I had on hand (tis the season!). I also added fresh cranberries (that is what I had on hand) and doubled the amount of cinnamon and nutmeg. I also added cloves and ginger to taste. Lastly, I crunched up banana chips and put them on top of each muffin before baking. Delicious and fairly nutritious. Enjoy!

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Reviewer:

arsinoe116

Cooking Level: Expert

Reviewed: Nov. 9, 2010

For being healthy muffins these are good. :) I just made banana honey whole wheat muffins and they weren't good so it's a nice change. I grated the apple and added 1/4 cup oil (as previously suggested). I didn't add the walnut and substituted honey (slightly overflowing the 1/3 cup. I'd make these again... oh and they make great mini muffins. Baked at 375 - 15 minutes for regular and 10 minutes for the mini muffins.

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Oct. 24, 2010

Everyone in my family loved these muffins, including all 4 kids. I used honey (1/4 cup) instead of sugar or splenda. They were dry,but nothing that a glass of milk didn't fix.

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