These were very good! I used apple sauce instead of syrup since I didn't have sugar-free, I also marbled in about 1/3 cup of all natural peanut butter (of course I made lightly smaller servings b/c of this). I do regret not having the syrup b/c I believe the muffin was a little too dry even with apple sauce which typically works pretty well. However, I def. suggest anyone try the swirl of peanut butter, its excellent! Good recipe!
Great basic recipe for flaxmeal muffins. I found myself with only coconut oil in the kitchen, so I used that. A lot of saturated fat, but freakin tasty. And no sugar-free maple syrup on hand, so I just used regular. Also used almond extract, again out of vanilla, and nutmeg along with maybe a tablespoon of cinnamon. And using fresh blueberries, they came out amazing.
I used applesauce instead of the oil. I also used 1/2 cup instead of 1/4 cup. Applesauce and oil is a one to one ratio fyi. I prefer applesauce in baked dishes because it makes it more moist and lowers calories. The 1/2 cup was perfect for this recipe. This recipe is quick and easy to make. However, I didn't taste the cinnamon at all (I love a strong cinnamon flavor). I do however like this recipe as a base to build on. It unfortunately is not sweet and has no flavor. It is similar tasting to the minute muffin so if you like that then you will like these. I used to eat the minute muffins with the fruit cream cheese. In all, this is a great way to get in lignan or non-soluble fiber. However, I wanted something quick to eat in class without adding anything else. I will more than likely just add more cinnamon and deal with the lack of sweetness. I am also contemplating adding pumpkin spice.
Maybe these are an acquired taste, but I couldn't even eat more than one bite. Disappointing as I was hoping for a good cinnamon-y flavor, but I think the flax overwhelms the rest. :(
These were very good and easy to make. Definitely took care of the bread craving. Thanks.