I'm always a little torn about how to rate a recipe that I tweaked so much. These tasted great and were perfectly fluffy even with my changes, and I love that this is the only recipe I've come across that uses THIS much whole wheat flour. Alterations: I didn't have wheat germ, so I used about an 1/8 cup nutritional yeast and 1/8 cup chopped walnuts (no particular reason why, just had these things on hand); I used unbleached white flour instead of soy flour; I used vegetable oil instead of canola; I used 1/2 tsp vanilla instead of the almond extract. I also added blueberries. This is a keeper!

I gave this recipe three stars because I think there needs to be some clarification/extra instructions included. This took WAY longer than stated. My main reason for the rating is that it calls for "finely diced" apples, but it really should say "shredded" because after about 15 hours in the slow cooker, my apple pieces were still pieces. Either that, or there should be a final step of how to blend it at the end. I used my electric mixer after 15 hours, and when it still wasn't smoother after about 18 hours, I just put the mixture in my food processor to FINALLY achieved the smooth texture apple butter is supposed to have. Don't get me wrong, the flavor was excellent, though!

Oh my god this is delicious! I cut out almost a cup of sugar, and they were great! I also added about a half cup of walnuts and extra spices.

I must have done something wrong because these did not turn out good at all. I did the same modifications I saw on other reviews (dried cranberries, half white flour, half wheat and half the amount of sugar), and these were too dense and so dry and crumbly! After the first batch came out, I added some water to the remaining batter, and those muffins tasted better. I feel bad rating this low when I modified it, but it seems other people made the same changes, so I'm convinced it's the recipe. I'll be sticking to the wheat honey pumpkin muffins on this site.

Yay, whole wheat pumpkin muffins! There were delicious! I also used a whole cup of pumpkin and extra spices. I also added a tablespoon of flax seeds and a small chopped apple, and took out a couple tablespoons of sweetener.

So realized only after I began prepping that I had some kind of pole bean and not sugar snap peas, but I used them anyway, and this salad came out great! I did add a bit of chopped arugula I needed to use up and a big handful of cilantro, which really complimented the cucumber.

I love the use of whole wheat flour and oats, but these needed a pinch of salt! They tasted a tad bland. I've made these with apples and blueberries, and another batch with dried cranberries, walnuts and cinnamon.

I actually forgot the oil at the end, but it wasn't necessary! This was my first venture into baba ghanoush-making territory, and I'm keeping this recipe.

I love this recipe! I did tweak it a lot, though. I switch a half cup of flour for whole wheat flour; I omit a few tablespoons of oil, the coconut and 1/4 cup of sugar (they still come out sweet); and I grate beets into it! The first time I made these I ran out of carrots, but I had fresh beets, and it gave the muffins the most beautiful color!