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Used 3/4 cup loosely packed brown sugar instead of honey (and so increased the milk by a splash), grated in a carrot and used 1/2 cup more oatmeal than recipe called for. Just to make sure the muffins rose extra high, I also added a tablespoon of apple cider vinegar to react with the baking soda. The muffins were very soft and more-ish! Thank you :)

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p.g.cher June 24, 2012

Loved these muffins. I made them exactly as called for except I might have used a bit more apple. I found that I cooked them a bit longer than called for but this might have been because of the increase in apples. The muffins smelled amazing when they were cooking and I could not wait for them to be done. As soon as my DH tasted your muffins he told me to save the recipe. Thank you so much for sharing your recipe with us. I love the addition of the cinnamon and nutmeg. Made for PAC Fall 2011.

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ArtsyBakingGeek October 24, 2011

Made as written and sprinkled a little cinnamon and sugar to the tops before baking. They were moist and fluffy with a lot of apple; we would have liked them a little sweeter. Next time I would add a little brown sugar or Splenda. Made for PAC Fall 2011.

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AZPARZYCH October 23, 2011

Thank you for allowing me to play with your recipe. The recipe was reduced to 12 muffins which called for about 1.5 eggs. One whole egg and the equivalent in flax meal was used. The oil was reduced and a combination of raw applesauce and oil used. The apples were organic and the peel was left off and the apples coarsely chopped and lastly, for dietary reasons I made these gluten free by using gluten free rolled oats and chia flour. The end result were delicious, moist muffins with a yield of 14 muffins. Made for PAC Fall 2011.

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PaulaG October 10, 2011
Apple Oatmeal Muffins