These are probably the best muffins I ever baked, I made only minor changes, used sugar free apple sauce, and fructose instead of regular glucose sugar and whole wheat flour. I didn't change the cinnamon amount like most reviewers said they did, since cinnamoon can be very overpowering when used in larger amounts, the amount called in the original recipe was perfect in my opinion. I used the whole egg so it has no chance of becoming dry like another reviewer said (eggyolk isn't really that bad for you). I also added a handful of raisins, that was the extra something this muffin needed :) They were moist, sweet, delicious. The topping was nutty and crunchy. Just perfect.
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These are probably the best muffins I ever baked, I made only minor changes, used sugar free...