Reviewed: Jul. 8, 2009

I don't use egg replacer, so I used two large eggs. I made no other changes. My kids liked these okay, but didn't flip for them like they did the Health Nut Blueberry Muffins.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 21, 2009

My stepdaughter is vegan and I made these muffins for her and her husband. It was a real hit.

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Reviewer:

Lenore

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Reviewed: Dec. 5, 2008

This recipe was way too dry. I added a couple tablespoons of water and 1/8 c. vegetable oil to make it pourable into the tin. I also added baking soda to make them rise a little more.

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Win

Cooking Level: Beginning

Home Town: Vail, Colorado, USA

Living In: Boulder, Colorado, USA

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Reviewed: Jul. 3, 2008

i made the batter to the instructions (except i used brown sugar instead of white) it was way too dry and was only going to fill 3 of my large muffin cups. so, with a batch of batter made, i added all the ingredients all over again (except the sugar) making a double batch. i added about half a cup of soy milk to combat the dryness. i baked it in a loaf tin for about 30 mins, it turned out delish, and still very sweet with only half the amount of sugar.

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bellatomato

Cooking Level: Professional

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Reviewed: Jan. 8, 2008

This worked out really well! I can't give 5 stars because I tweaked the recipe so I don't know what the original is like *exactly* but what I made was fine. Instead of the egg replacer I just used flax, water and a little oil, I used 3 bananas, some walnuts instead of blueberries, and added another 1/2 tsp baking powder along with the last scrape of applesauce I had leftover. I turned it into a loaf instead of muffins, but I was using a new silicone loaf pan (which I don't think I like) and it wasn't actually as done as I thought it was. But still tastes great! This is exactly what I wanted to find, I have been craving some banana-y bread.

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roxanapeace

Cooking Level: Beginning

Home Town: Baker, California, USA

Living In: Spokane, Washington, USA

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Reviewed: Jan. 3, 2008

batter is WAY too dry-- had to add 1/2c applesauce to even make it 'stick' incredible heavy & sticky--.. also took 30 min to bake & still never got 'golden brown' I think oil & water is missing from this recipe...

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Reviewer:

Virginia D

Cooking Level: Expert

Home Town: Los Angeles, California, USA

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Reviewed: Jul. 27, 2007

Taste was ok but they were way too sweet. I'm sure 1/3 cup sugar would be more than enough. They're also too moist and sticky for my tastes.

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Mar. 3, 2007

These muffins were chewy and flat. My family wouldn't eat them. Maybe I did something wrong, but I've never had trouble making muffins before.

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Bosco

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Reviewed: Mar. 2, 2005

yum! i inverted the flour ammount using 3/4 cup organic whole wheat pastry flour.. added 1/2 tsp baking soda and cinnamon.. oh yea only used 1 tsp egg replacer and added 1 tablespoon ground flaxseed + 3 tablespoons h2o.. by far the BEST muffins i have ever made!! very moist, fluffy, and full of flavor!!

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Reviewer:

JULEERAE

Cooking Level: Intermediate

Home Town: Ketchikan, Alaska, USA

Living In: Juneau, Alaska, USA

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Reviewed: Sep. 24, 2003

These were terrific, gone in two days! I'd been searching for a blueberry muffin recipe without oil or butter. These were a little more like banana bread with blueberries, but they were nonetheless very yummy. A keeper for me.

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Reviewer:

KAITISCARLETT

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2002

these muffins tasted pretty good, but they were really heavy. I'll probably make them again...

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Reviewer:

Amber Waite

Cooking Level: Intermediate

Living In: Oxford, Oxfordshire, England, U.K.

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Reviewed: Jul. 27, 2002

The best muffins ever! Easy, delicious, moist, and versatile. They are pretty sticky, so I would say even if you use paper muffin cups, still use the cooking spray or you'll end up eating paper. Awesome with margarine (or butter for non-vegans) and honey.

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