I love this recipe. I substituted 1/2 of applesauce for the oil. I used spelt flour instead of regular flour to make it gluten free. I did embellish on the spices adding cinnamon, nutmeg, ginger and cloves. I also added dark chocolate chips. They are yummy and moist.
What a nice treat! I had to find a healthy and tasty muffin recipe for my husband and this certainly filled the bill. I did make a few changes. Since he eats the muffins for a full breakfast, I made them in my jumbo muffin pan and it yielded 9 he-man sized muffins. I used 1/4 C oil/1/4 C of applesauce to replace the 1/2 C oil. I used 1/2 C brown sugar/1/2 C molasses to replace the C of brown sugar. I used 3/4 C of oats/1/4 C of 100% bran in place of all oats and I added a bit extra pumpkin pie spice and an additional tsp of cloves hoping to add flavor as many reviewers stated they were bland. I have just about finished my muffin and it is very filling...I won't have to eat lunch today! Yummy! Oh...if you choose to use the jumbo muffin pan, I reduced the cooking temperature to 350 degrees and baked for 27 minutes. The result was perfect!
This recipe was easy and the muffins super moist. Very healthy ingredients and my family absolutely ate them up...literally. Thanks!
This is a great recipe that is easlily adapted. I made these muffins using half WW pastry flour, 1/4 c applesauce and 1/4 c oil. For the spices I used 2 tsp cinnamon, 1tsp nutmeg, 1/2 tsp ginger and 1/4 tsp cloves. I also chopped 1/2 c. pecans up really fine and tossed them in there for some added protein. DD doesn't like nuts, but I like the extra protein they add so I hide them! Sshh, don't tell her! I just had one warm from the oven and it was yummy. I think that next time I will add a diced, tart apple. My kiddos will love these for breakfast in the morning. Thanks!
I've made this several times so far. it's been enjoyable. The first thing I did was drop the oil and water in favor of 2 sticks of butter. I like to add 1 cup of whole frozen cranberries, which add a nice juicy tart pop to some bites. Dried cranberries or 2 tb of finely chopped candied orange peel are also complimentary flavors.
Great recipe . Very moist and delicious . I added 1/2 a cup of maple syrup , 1 cup chocolate chips , 1 tablespoon chia seeds for more fiber and topped it with sliced almonds for taste and looks . Turned out yummy . My family just loved it . Thank you for an awesome recipe .
I substituted 1/2 cup of oil with 1/4 oil and 1/4 applesauce , I used 3 eggs and 1/3 cup of egg whites(sub for 1 whole egg). It tasted bland and spicy. Adding nutmeg was not a good choice for us. It just didn't taste like a sweet tasty muffin you would look forward to having for dessert. Wouldn't do it again. Was surprised and disappointed at how well it was rated yet how blah it tasted. :( Sorry , hope you like it though.
These were so light and fluffy they could pass for cupcakes. They are lightly sweetened so frosting would make them just right as a healthy alternative for cupcakes. I substituted grape seed oil for canola oil and they were just fine. My daughter is a winter baby and these will be the cupcakes that I bring to her class every year. Love fiber!!!
These were only OK for me. I made exactly as specified and found them quite bland. If I were to make again I would add more salt and more spices. I used muffin liners and the muffins stuck to the liners, even when cool. I did like that these muffins were not overly sweet, and were a healthy alternative to more cupcake-like muffins. These will probably get eaten, but I'm not sure I'd make them again.
Delicous. Added1/4 cup of water and used whole wheat flour. Used 1 cup of raisins and 1 cup of walnuts.