Reviewed: Nov. 6, 2008

These were great! I was a little worried by how thick the dough was and the way they looked when they came out of the oven (a bit like a batch of attempted fat free cookies). But they were delicious!

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mckaty


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Reviewed: Oct. 26, 2008

I used the Sneaky Chef's Flour Mix in place of the whole wheat flours, blueberries instead of raisins, all yogurt instead of sour cream, and 2 lg bananas instead of 3 small. Also omitted the pecans so my toddler could eat them. These were very good, but in the future I'll add more bananas to really get that flavor to come out. Also realized, after baking them, that I'd forgotten to add the vanilla, so I'll add that next time :)

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SMB41


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Reviewed: Jun. 29, 2008

Wow this was great! I used 2 large bananas instead of 3 small ones and used walnuts instead of pecans. Used honey instead of sugar...and also added 1/4 cup extra applesauce because I discovered my sour cream was two weeks past the expiration date. The recipe made nine large muffins and they were all gone by the end of the day. Delicious! 5 stars.

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400luv

	Cooking Level: Intermediate
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Reviewed: May 21, 2008

overall very healthy, and nutritous...but lack the sweetness I was looking for. Will probably make again, but adding more SWEETNESS.

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mrsmaggiek

	Cooking Level: Expert
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Reviewed: Apr. 28, 2008

Yum! Delish! Like another reviewer, I have been on Weight Watchers for a while and look for new healthy recipes. . . LOVE these! Of course then I ate 2 of them :) But they were just so moist. I used all wheat flour as I didn't have the pastry flour. I also used a brown sugar splenda blend that I just picked up instead of the white sugar. Of course I could have trimmed a bit of fat and calories if I omitted the pecans but they added such a nice flavor to the banana. Thanks for sharing!! Will make these again.

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happy giraffe


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Reviewed: Apr. 19, 2008

I'm always looking for a healthier version of muffin and this one fit that bill. The flavor was good, and the calorie to size ratio was excellent (no skimpy little muffin here!). I think the one detraction for me was the density of the muffin - with the whole wheat flour and the oat bran the muffins were pretty heavy and dense. I'll definitely make these again and see if I can find a way to make them a bit lighter.

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accidental cook

	Cooking Level: Intermediate Home Town: Juneau, Alaska, USA Living In: Sunnyside, Washington, USA
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Reviewed: Mar. 21, 2008

These muffins are awesome! I didn't have white sugar so I used the same amount of light brown sugar and they turned out great. I was surprised that the banana and maple tastes weren't nearly as strong as I expected (in a good way). They have a really nice flavor and texture without anything being overpowering. I am going to try them with dried cranberries instead of raisins (or maybe in addition to) next time.

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JFICKES


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Reviewed: Jan. 16, 2008

I was SOOOO happy with this recipe! I am on Weight Watchers and have figured out that as I prepared them, the muffins are about 2 points each. I used regular whole wheat flour, not pastry flour. I also omitted raisins and did use pecans, but I mixed them in rather than sprinkling them on top. I also used wheat bran instead of oat bran.

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Mrs.Syntax


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Reviewed: Nov. 3, 2007

I made these today using Dannon nonfat raspberry yogurt and regular wheat flour since I didn't have the pastry wheat flour. Also, I added 1/2 tsp. almond extract to give it extra flavor. It was a quick recipe to make, and they turned out very well. I will definitely make them again!

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KIWIK77


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Reviewed: Oct. 25, 2007

I thought these were just ok, however I probably can't completely rate it fair since I made some minor changes to the original. I used 1 cup ww flour, 1/4 buckwheat flour, and I cup whole oats in place of the other flours it called for because I did not have them on hand. Next time I might use a little less baking powder because they sort of had a metallic taste to me. Suprisingly, I also felt like they needed a little more sugar even though they had raisins and maple syrup for added sweetness. I'll probably try these again following the recipe exactly and see if it makes a difference.

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Kendra

	Cooking Level: Intermediate Home Town: Atlanta, Georgia, USA
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Reviewed: Oct. 4, 2007

These are the best muffins EVER! I make them at least once a week :) I use wheat bran instead of oat bran...it has less calories! Oh, I also couldn't find pastry flour, so I just use whole wheat flour for all of it. And I always use a different flavor of fat free yogurt instead of plain. Also I mix the pecans right into the mix, and bake for about 17 minutes. Perfection! These are so low in fat & calories and totally moist. I recommend them to everyone. Great recipe!

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Huntersmama

	Cooking Level: Intermediate Living In: Colorado Springs, Colorado, USA
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Reviewed: Sep. 2, 2007

oh this recipe is fabulous. Like others, I didn't expect it to be moist despite me using all whole wheat flour. Some changes I made included substituting dark chocolate thin shreds (made by using a normal knife to slice against a small section of a bar of dark chocolate) for raisns and walnuts for pecans. I did not have sour cream so I mixed 2 tbsp soy milk + 1 tbsp lemon juice + 1 cup low fat cottage cheese to substitute for the sour cream. The muffins turned out great! My sis love it though it was my 1st attempt.

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thebreadwafflepancakegirl

	Cooking Level: Beginning Home Town: Bukit Panjang, West Region, Singapore
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Reviewed: Sep. 1, 2007

This was really really good. I omitted the added sugar, and halved the maple syrup, and used wheat germ instead of oat bran, and it was still excellent. How a muffin should taste.

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Chamomille

	Cooking Level: Expert Home Town: Toronto, Ontario, Canada Living In: Newmarket, Ontario, Canada
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Reviewed: Aug. 12, 2007

These healthy muffins are very good; tender and not too sweet. I didn't have oat bran so I substituted a combination of oat flour and wheat bran. It's nice to be able to serve muffins for breakfast without worrying about too much fat and added sugar.

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busybee

	Cooking Level: Expert
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Reviewed: Aug. 10, 2007

I substituted berries for the bananas and added a 1/4 cup of olive oil, less yoghurt, and I added some Bran Buds for extra fibre. The muffins turned out to be a bit gummy, but I think that was the berries. All in all, a nice healthy (and super quick) breakfast muffin!

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Guider Kate


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Reviewed: Apr. 24, 2007

delicious! Nice and moist. I mix the nuts in. The first time they burnt when I sprinkled them on the top...

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CLUCK007


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Reviewed: Mar. 24, 2007

I am surprised at how moist these muffins are, given the omission of butter or shortening. I did not have whole wheat pastry flour, so instead used all whole wheat flour and oat bran. I used chocolate chips instead of raisins and pecans. I will definitely make them again.

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lhayes


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