Reviewed: Nov. 4, 2007

This is my first time to rate a recipe on this site...how exciting :) anyway, i thought these muffins were fabulous! the texture was perfect and the sweetness just right. i did make the following adjustments: i soaked the oats in 1 cup milk for about 20 hours, i added 1/4 cup of plain yogurt to that later. used about 1/2 cup whole wheat flour, used a scoop of flaxseed, 1/4 cup sucanat in place of 1/4 cup of brown sugar, applesauce instead of oil, and used milk chocolate chips as that was all i had on hand. i did not have pecans. these really were great and i look forward to seeing what my little ones think of them.

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pirouette

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

Living In: Florissant, Missouri, USA

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Reviewed: Nov. 3, 2007

The best I've had!!! Easy to make and taste so incredibly moist! My family loved them so much I lost one whole batch in an hour! I made two the next day and they lasted till the next day! Excellent recipe! Thank you so much!

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Michelle

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Reviewed: Oct. 24, 2007

These are not beautiful muffins. They did not rise well so they look pretty small. However, I give them a big thumbs up for taste. A yummy breaskfast muffin. I made just a couple changes: I used vanilla half and half in place of the milk, carob chips in place of the chocolate, canola oil in place of the veggie oil, "EnerG Egg Replacer" in place of the egg, and added cin to the topping. These are a bit crumbly but are still 4 stars in my book.

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Jenna F.

Cooking Level: Beginning

Living In: North Pole, Alaska, USA

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Reviewed: Oct. 7, 2007

Really delightful muffin, especially when just out of the oven and the chocolate is all melty gooey goodness. 4 because I added a couple of things - 3/4 cup dried shredded coconut, 1 tsp vanilla essence, 1 tsp allspice, 1 tsp cinnamon. Also just used rolled oats because i didn't have quick cooking oats, and buttermilk instead of milk, which made them rise really beautifully - turned out really well. The pecans on the top started to burn very slightly because of the high heat, but just watch them.

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allsfairinvanessy

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Reviewed: Oct. 6, 2007

These muffins are really good. However, I followed what other people said about replacing the pecans with chocolate chips. I'm a true chocoholic but with ALL those chocolate chips, it was a little too much. next time I'll put in 1 cup choc. chips MAX! Other than that, these are really tasty, and I love the brown sugar on top. I also substituted oil for Applesauce. I really like this recipe and I'm gonna keep making it till i find a way that is PERFECT! They are close though.

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candypants

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Seattle, Washington, USA

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Reviewed: Oct. 6, 2007

Yummy! I substituted 1/2 cup applesauce for the oil, added 1 tsp of vanilla and 1 tsp pumpkin pie spice. I omitted the nuts and added a few more chocolate chips. These were moist and delicious and the crust was sort of chewy and wonderful. Good muffin!

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Alissa A

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Reviewed: Sep. 3, 2007

I make a "healthy" batch of muffins almost weekly for my kids for breakfasts. These were easy, and delicious and the chocolate chips were a nice addition for the kids. They deserve a treat every so often. I used 3/4 cup cinnamon applesauce (Sarah's Applesauce recipe from here) in place of oil, I also let the oats soak a good 15 minutes (i ran out of flour and had to run to the store). I also used a about a 1/2 cup of wholewheat flour. I omit the sugar/nuts from the top because I felt they had enough sugar.

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Stinabina

Cooking Level: Expert

Home Town: Mundelein, Illinois, USA

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Reviewed: Aug. 30, 2007

This recipe was delicious. Because many other reviewers commented on how the recipe was bland, I decided to add 1 tsp. of cinnamon to the dry ingredients. My muffins weren't crumbly like other reviews (which was probably due to not letting the oats sit in the milk long enough), but instead the muffins were nice and moist. I also used cake flour instead so the muffins were extra fluffy. My muffins didn't rise though, for some reason, but still the taste was good.

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Annie Y.

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2007

They were tasty but very crumbly-not muffins you want to set out for guests but tasty none the less.

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SARALEE1

Cooking Level: Intermediate

Home Town: Lancaster, Pennsylvania, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Jul. 2, 2007

Good muffins! I did change the recipe a little bit, though. I added 1 tsp. of cinnamon and 1 tsp. of vanilla to the batter, used 1/2 cup melted butter instead of the oil, and used half and half instead of the milk. The muffins were very flavorful and moist, contrary to the reviews I read from those who made the recipe as is. My version is definitely not low fat, but boy is it yummy!

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Sarah B.

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Reviewed: Jun. 12, 2007

This recipe was awesome!I added about 3/4 cup of shredded raw coconut and 2 tsps of vanilla to the batter and then the brown sugar reserved for topping I mixed with more of the raw coconut. This turned out awesome, I will definately hold this one in my recipe box...Thanks!!!

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Lisa

Cooking Level: Expert

Home Town: Williamstown, Vermont, USA

Living In: Cape Coral, Florida, USA

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Reviewed: Jun. 4, 2007

yum

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XCINNAMONX

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Reviewed: Mar. 29, 2007

texture was interesting, not much of a wow factor regarding flavor. And too much of a B.P. flavor in the background.

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OCEANUS202

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Reviewed: Mar. 25, 2007

I really enjoyed this muffin! I changed it a little to add the flavor of butter. I used 1/4 cup butter and 1/4 cup oil instead of all oil, and I added 1/2 teaspoon of cinnamon as well. Also, I microwaved the oatmeal/milk mixture for 30 seconds to help the milk soak in to the oatmeal. Overall, I will probably make these muffins for my wife and me every weekend from now on!

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mcsparrin

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Reviewed: Mar. 19, 2007

My family ate them up before i nearly had them on the table! Every time I make these my friends go nuts and demand the recipe! They are the best!

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Christi C

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Mar. 9, 2007

These muffins taste great - but are a bit messy to eat because they are kind of crumbly.

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MNLEDOUX

Cooking Level: Expert

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Reviewed: Feb. 20, 2007

Very tasty! Extremely moist and delicious.. I made a few (read: many) modifications :D I used about 1 cup of dried fruit instead of the chocolate chips - equal parts chopped apricots, dates and raisins. I also added some ground almonds to the crumble topping. About a quarter cup more brown sugar to the batter made them a bit sweeter, and better! (in my opinion). Deeeelicious.

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ozfiz

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 5, 2007

good.

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Malkin17

Cooking Level: Expert

Living In: Abbotsford, British Columbia, Canada

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Reviewed: Jan. 16, 2007

This recipe is awsome!!! My boyfried and even my sisters boyfried when crazy over them. I think the sprinkle of brown sugar on the top does wonders.

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lseymour96

Cooking Level: Expert

Living In: Huntsville, Ontario, Canada

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Reviewed: Jan. 14, 2007

I thought these were just ok. I did use applesauce in place of the oil and I baked them in mini muffin pans. I wish I would have read the all the reviews and decreased the baking powder. I think I may try them again with less. Thanks for the recipe.

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