This recipe is quite tastey. I did find them extremely crumbly, but I didnt try soaking my oats so I might try them again. I added exra baking powder and the tops still sunk in. Also, I used a mashed banana instead of half and half.

Very good! First thing I did was get my liquid ingredients together, to soak my oats. I added only 1/2 tsp of salt. The only problem was I didn't hear my timer go off at 15 minutes so they cooked a little longer, but not much, because the didn't burn. They did sink in on the tops, but were still tasty!

The taste was ok but they completely fell apart!

This is a great and easy recipe. My husband begged for more, friends loved them and they are a good quick snack.

This turned out really good for me. They were a little flat but tasted good. I used low fat yogurt instead of cream b/c that's what I had. I also added some grated carrots. These did not crumble on me like some of the other reviewers. thanks

My muffins fell apart a bit too, and were a little salty. next time i will try putting the oats into the wet mixture to soak for a few mins. before adding the flour mixture. However i love these muffins. My 4 year old daughter does too, thank god! I will Make these again and again. Thanx for a recipe that i can pass along to my daughter.

I made the following substitutions: blackberry honey for syrup, fat-free sour cream for half-and-half, whole wheat flour for all-purpose, light brown sugar for dark. I cut the salt to about 1/8 tsp and mixed the oats into the liquid ingredients to soak before combining the dry components. Because my oven runs hot, I baked slightly below 375. I used Wilton silicone muffin pans (pre-greased) and baked for about 16 minutes. The resulting muffins were delicious: moist and sweet. The tops were a bit flat, so I'll try more baking powder next time. Once properly cooled, my batch was not unusually crumbly--in fact, they hold together quite well. Soaking the oats must be the secret. I'll bet they'd be great with shredded carrot added.

Great flavour and texture! This is one recipe using maple syrup where you can actually taste the maple. I substituted 1/2 cup plain lowfat yogurt for the cream as another reviewer did, with great success. I also added about 1/2 cup frozen blueberries and raspberries.

First let me say that this recipe is an inflated cookie. It is sweet and has a crunchy top. It does fall completely apart. The flavor is nice. It's just not what I'm looking for.

Too much salt - turned out too salty. I would have added raisins to sweeten the muffins and reduced the salt (even omitted it). Overall, it was okay.

So yummy! I made these a little healthier by using wheat flour,low sugar syrup and buttermilk. Also, noticing that some reviewers' muffins fell apart, I let the oats 'soak' in the wet ingredients for 5 minutes before I added the rest of the dry. Turned out perfect!

Although these were a complete disaster for me, I think it was partly my own fault. I should NOT have over-filled the muffin cups! It's 30 out this morning and I had smoke alarms going off and had to open doors and windows! Needless to say, I was forced to remove them before they were thoroughly cooked. The only reason I am giving this 2 stars is because (what I could salvage from the ends) was very tasty. I also thought the batter was a little runny putting them in the muffin cups.....more like a cake batter.

I followed the recipe to a tee. These were very dense. OK flavor. Will not make again.

These muffins just didn't turn out. It was the first time my muffin pan over-flowed, causing a big mess on the bottom of my oven. The flavour however was very good.

These fell apart terrible. They taste wonderful, but I couldn't take them to the event they were made for.

These muffins are sooooo good and incredibly easy to make! I didn't have half and half so I used vanilla soy milk and they turned out really well. Using real maple syrup makes a huge difference. Thanks for this recipe! I'll be making it a lot.

I really like the taste of these muffins, but am having trouble kepeing them from falling apart. I did substitute 2% for the half and half (maybe too much water content?) and have tried the recipe with both margarine and shortening but to no avail. I also notice after I cream the fat and sugar together and add the syrup, the fat seems to break apart and separate out. Any suggestions?