I "slimmed" this down even more using only wheat flour, applesauce and egg whites. They were great - especially as a quick breakfast. Healthier than box cereal, very tasty and filling.
Good recipe. Used what I had which was: whole wheat flour, a real egg, unsweetened vanilla almond milk and extra virgin coconut oil. I usually don't measure spices exactly because I don't mind an extra spicy kick of flavor. I also added a tsp of vanilla extract to the mix. I let the mixture sit for about 2 minutes to let it "rise" a bit. They turned out wonderful. Thanks for the recipe, will make again!
These are very good and I like how healthy they are. I used whole wheat flour and 1 real egg and non-fat milk. I also cut the brown sugar down to about 1/3 cup. I didn't bother with the sugar/cin on top but I'm sure it would be good. My only complaint is that 425 seems way to high. My muffins were dark on top and bottom. Still good , but next time I'd do maybe 375. Maybe this is because I made mini-muffins?
I had extra wheat germ to use and am glad I chose to use it on this recipe. The muffins moist just like described. Not too sweet. Perfect for breakfast. I did use skim milk and a real egg and it turned out great! Thanks for the healthy recipe!
Great muffins, I added about 3/4 cup of raisins and 3/4 cup of sliced almonds. I used whole wheat flour and added a bit more apple sauce to compensate, about 1/4 cup more. Baked at 350F.
Very nice muffins. Followed the recipe except used all organic ingredients, and used whole wheat flour. The texture was nice; not too spongy like some muffins turn out to be, and the flavor was not overly sweet which is what I was looking for. I added carob chips to the ones for my daughter. She also gave 5 stars. Thanks for sharing.
Excellent! I cut the recipe in half and it still made 8 good-sized muffins. I used a real egg and 1% milk, doubled the Cinnamon & Nutmeg and added about 1/4 cup of raisins. These made for a delicious breakfast! I will be making these again I'm sure.
These were very good. I am diabetic, so I used Splenda instead of sugar, and I added more nutmeg. I did not do the topping, but may try that with Splenda and cinnamon next time.
I used whole wheat flour but cut the wheat germ amount in half. I doubled the spices, used more applesauce for the oil, skim milk & added 1/3 cup Splenda since I like a sweeter muffin. I also think the cinn/Splenda topping saves the day; it really adds flavor to such a healthy muffin so don't forget about it since it's not listed in the ingredients!