I used some of Teresa's tips, but only egg whites, and yogurt instead of milk, all whole wheat flour. I made it as a small cake in a square pan, great breakfast food! Good, fast recipe!
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Your are right, Kree, these ARE delicious and easy! I made them Vegan by substituting the egg with 1 medium banana (mashed) and reduced calories by substituting the oil with applesauce. This made them sweet enough to eliminate the sugar! The extra volume of these substitutions makes around 14 muffins. I am going to skip the salt next time, too. They are very yummy and filling. With the substituions they are only 90 calories each. Thank you for this recipe! Teresa
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I made these for my 1 year old who barely took purees and now won't take anything for a spoon. I like to make her foods that are low in sugar and healthy. These muffins are super easy and they are really yummy! I had one fresh from the oven because they smelled so good! You can tell they are low sugar but by no means do they taste like "health food" or cardboard. I agree with the person above that the baking powder was a bit strong so I will cut back next time. I did not add any salt and the 3 tsp baking powder made up for this. I'm hoping these will replace what used to be oatmeal for breakfast since she can pick at this herself.
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delicious! will be making again and again. sprinkled the tops w/ a little cinnamon sugar before baking and baked for 20. Thanks for the recipe =0)
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Very very tasty muffins--DH and I loved these!! There's so much flavor from the apples, raisins, and spices, that you don't need a lot of sugar. And the texture is wonderful: slightly crisp on top, and soft and light underneath. The only change I made was to use whole wheat pastry flour. And next time I'll be sure to use paper muffin liners, as I had a hard time removing the muffins from a greased muffin tin (they tended to crumble). I will definitely make these again! Thank you Kree!!
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i was not the biggest fan of these. they were ok but definitely taste healthy....or have very little taste maybe i should say
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I used applesauce instead of oil and the muffins were moist and light. We found the baking powder flavor to be rather strong though. Next time I would try cutting it back to 2 tsp. and adding some vanilla to see if that helps the flavor. I was out of raisins so I used a large granny smith apple. Thanks for sharing!
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Loved these! Quick and easy to throw together and very yummy. Thanks for sharing!
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V.tasty and v. easy to make! Used whole wheat flour and brown sugar, and they turned out beautifully. Nice height and a perfect golden brown finish!
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I made these muffins vegan by replacing the egg and milk. My only complaint is that they turned out way too nutmeg-y.
Unless one is a big fan of nutmeg, I would definitely recommend adding about half of what this recipe calls for.
Other than that, the muffins are good. They have a nice texture & are a great breakfast food.
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I made these tonight and followed the recipe as written. I liked the idea that they were a bit more healthier, but I thought they were not sweet enough and a bit dry. Thanks for the recipe.
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These muffins are very good. Even my husband likes them. I added applesauce with a dash of oil instead of the oil(without the dash of oil the muffins turned out a little chewy). I also added apple slices to the tops of the muffins. My kids love these for breakfast and they are healthy and easy to grab on the way to school. mmmmm!
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