Reviewed: Feb. 19, 2012

I swapped out the egg with applesauce and skim milk with plain (original) almond milk. I also doubled the chocolate chunks and raspberries. I made them a tasty vegan muffin =)

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Reviewer:

KyClare

Reviewed: Sep. 21, 2011

These were pretty good muffins. While we enjoyed the raspberry chocolate combination, the oats gave these an odd texture. Maybe soaking the oats in the milk and OJ before adding them to the batter would help. These baked up beautifully.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Aug. 4, 2011

These muffins are full of flavour. The combination of tart/sweet raspberries and the chocolate is divine. The addition of oatmeal gives the muffins a dense texture not cake like at all which is what I look for in a muffin. I substituted lemon juice for the orange juice because I had no orange juice available.

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Reviewer:

Albion mom

Cooking Level: Intermediate

Reviewed: Aug. 2, 2011

These are sure tasty morsels! I have had only one so far and the chocolate chips were still a little melted from the oven. Just delicious! I forgot the vanilla, but didn't seem that there was anything missing.

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Reviewer:

MN Nice

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Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: Jul. 25, 2011

Really easy to make, and the texture was great. However, I think I decided that raspberries are too strong for muffins. The chocolate chip flavor sort of gets lost in these.

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Reviewer:

Sooner

Cooking Level: Intermediate

Home Town: Wetumpka, Alabama, USA

Living In: Washington, D.C., USA

Reviewed: Jul. 24, 2011

Recipe was very simple to make and the taste is amazing with the hints of so many flavors. You can taste the tartness of the berry, the homey flavor of the cinnamon, the comfort of the chocolate, and a very small hint of the orange juice that ties all the flavors together in just one bite. This is definitely a keeper for a recipe. They were so moist and I didn't alter the recipe at all.

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Reviewer:

Crystalhancock

Reviewed: Jul. 20, 2011

These were awesome! I made some changes to the recipe. I reduced the sugar to 1/3 cup. Used low fat buttermilk instead of milk. Added 2 very ripe bananas and 3 tablespoons of unsweetened applesauce in place of the oil. Used white whole wheat flour in place of the regular white flour. Added 2 tablespoons of ground flax. Increased the berries to 1 cup. They turned out moist and very flavorful. Love the chocolate chips with the raspberries!

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Reviewer:

majormama

Home Town: Monroe, Oregon, USA

Reviewed: Jun. 19, 2011

I questioned whether I would like this recipe, but I had all the ingredients to make it, so I decided to give it a try. Instead of raspberries, I used blackberries and blueberries from the garden, and instead of making muffings, I used a loaf pan and baked it in my solar oven. It took about an hour to bake in the solar oven. Both my husband and I love it, and we can hardly wait to have it with coffee in the morning.

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Reviewer:

georgiagourmet

Reviewed: May 15, 2011

Delicious. I used 2 cups of frozen(unthawed) raspberries and could have used more. I used apple sauce for most of the oil. I didn't have baking soda so just used 2-3 extra tsp baking powder and a pinch of salt. I only cooked for about 18 mins and the tops were a lovely golden.

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