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These muffins turned out really good. They have a dense and filling texture and just the right amount of sweetness. Thanks for posting!

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Chris from Kansas February 27, 2013

These deserve 5 stars for being so healthy and still tasting good. I made this as directed with dried cranberries, dried blueberries and raisins. I also used 1/4 cup Splenda brown sugar blend and added 2 tsp vanilla. When it was time to add the applesauce I discovered I was all out! So I chopped up two apples, and some frozen peach slices and microwaved them then used my immersion blender to puree them. I baked the muffins for 30 minutes and they were cooked all the way through, no mushy centers. They are soft and the fruit is plump and they are just sweet enough. They do have a healthy whole grain texture though. Made for the Went to the market tag game.

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Engrossed February 24, 2008

These are very moist, with a great texture. I will cut back on sugar next time as the fruit adds sweetness. I used dried cherries. May try dried apricots or dates next time. These are quite flat on top, not rounded like a flour muffin. UPDATE: Just made these again and used egg substitute for the egg whites and that worked great. I also cut sugar to 1/4 cup and it was fine if you don't like your muffins too sweet. This has become a favorite here!

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Mikekey December 15, 2007

I made the muffins last night and I had some difficulties. I used only raisins, yogurt instead of buttermilk and olive oil instead of canola. The main thing is that I used oat bran flakes that I had and crushed them before mixing.So the result was 12 muffins with great taste but they didn't had a firm texture. They were cooked outside but inside they were mushy... I certainly used the wrong ingredients... When it comes to baking I'm not at all a cook chef. Anyway we ate half of them because the taste was so good. Applesauce was a great with the cinnamon and the nutmeg was an excellent touch. Thanks Toni!

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katia October 15, 2007

Simply delicious. Very moist and tender inside and I love the texture of the oat bran and oats in place of flour for a change. I made a 1/2 recipe and got 6 lovely muffins. For the fruit I used dried apricots, candied lemon zest and a few raisins which, as it turns out, is a marvelous combination. These muffins don't require a lot of sweetening, I used 2 tbsp of brown sugar and I'll cut back some on that when next I make these. As I now have a rather large box of oat bran I foresee these in my future with fruit combos "X-perimental". Thank you toni for such a yummy and diabetic friendly recipe, HUG.

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Annacia February 20, 2007

I'm just leaving some comments becuase, as Toni has adjusted her description to state, these seemed to be missing an ingredient. I made them per the recipe and they... well they weren't quite muffins. We ate them still and the flavor was quite good, so I'll look forward to trying the corrected recipe in the future. :)

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Roosie September 10, 2005
Oat Bran Fruit Muffins