- Most Helpful
- Highest Rating
Very yummy! I used 1 1/2 c white whole wheat flour and 2 c spelt flour. I also didn't have oat bran and used 1/4 c flax meal. I used 1 c coconut sugar and 1/2 c maple syrup for the sweetener and only had 2 bananas so I used an extra bit of pumpkin puree. I also only had 3/4 c applesauce so I had to use 1/4 c olive oil. Made regular and mini muffins and my kids love them. I will definitely make again.
Hearty and yummy! My son made these with a mom-assist. We made some changes to match what we had, too. All whole wheat pastry flour (all the good stuff of whole wheat, but not the bitterness and grit) (no all purpose flour). We didn't have oat bran or walnuts, so we substituted a 1/2 cup ground golden flax (brown is too bitter) and 1/4 cup wheat germ. Only had 1/2 cup applesauce, so we used 1/2 cup olive oil, too. Tasty and hearty with just a bit of sweet. Cooked great in 24 minutes. Next time I'll try 4 bananas for more flavor.
Absolutely beautiful, beautiful and delicious muffins.
I made a few substitutions based on what I had on hand -- 1/2 cup rye flour, 1 1/2 cup whole wheat pastry flour, 1 cup oat bran, 2 cups all purpose flour. For the liquid part I substituted 1/2 cup greek yogurt for applesauce since I only had a cup. With all these changes, I had to add a bit of milk to incorporate all the flour. I did only bake for 20 min at 350 C. Next time, I would decrease the ginger a bit as personally ginger is not my favorite -- just by a little!
It's great that they were so adaptable and came out so well.
This recipe was fantastic. I made a few substitutions based on what I had in the house. I used wheat bran instead of oat bran, splenda instead of white sugar, 1 cup of egg whites, 4 bananas (I wanted to use up what I had), and 1 and 1/2 cups of apple sauces to ensure they would be moist. I also left out the walnuts because I do not like them. They turned out great. I will definitely make these again!
These are great! So healthy and delicious. I cut both brown and white sugars in half and they turned out great. I didn't have oat bran so I just left it out. Instead of making muffins, I baked 6 small loafs - they took a bit longer to bake (around 35-40 minutes). Delicious and nutritious, what could be better! Thanks my2girls!
These turned out really good. I did not have oat bran so I left it out. I substituted eggbeaters and only used half the sugar. I also got 36 muffins. It ends up being a delicious muffin for just under 100 calories. Thanks for posting!
I wanted to make these even healthier, since the applesauce, pumpkin, and bananas sweeten it naturally, I reduced the sugar to 1/2 cup sugar (I used succanant) and 1/2 cup brown sugar and they were just right. My picky eater daughter ate them right up.
I've made these muffins several times and my family loves them. I'm always searching for good recipes that use whole grains and other healthy items! We like them best with the slight ingredient changes that Lysa suggested. I also substitute a cup of raisins for the nuts, since I don't give my littlest one nuts yet. Before baking I sprinkle each muffin lightly with a little brown sugar. These turn out delicious every time! Thanks for sharing!
These were pretty yummy! I didn't have any pumpkin (found out AFTER I started the recipe!). I used canned crushed pineapple instead. That worked great! My muffins BURNED in 20 minutes, so I cut the temp down to 325. Then I baked them for 17 minutes. That worked well. I used pecans instead of walnuts and sprinkled the nuts and cinnamon sugar on the top. That really added to the recipe!