Just a reminder that when you have a recipe without oil, if you use muffin papers, you will probably get a bit more fiber than you bargained for when you TRY to peel the paper off! I don't mind, but if you're serving to others, it gets a bit harder to do a nice presentation. I also chopped up apple for the fruit, and they were wonderful.
this was a great muffin, though mine were overcooked in 20 min? i didnt have any fresh fruit so i put some soaked raisons in them instead. very healthy and fiberlicious and it definately makes more than a dozen, i halved the recipe and got 10 muffins! dont hesitate to make these. they are better than you might think! and easier too. just watch the cooking time.
These were really great! I only gave 4 stars because I changed just a couple of things. I used buttermilk in place of yogurt because that was what I had-also added 1 tsp of apple pie spice. I used a combination of frozen blueberries (thawed and drained) and cherry craisins.
I screwed up the directions-I mixed all the dry ingredients and all the wet ingredients and then added them instead of doing the soaking. Muffins still came out great. Made regular size and they were done in 15 min. Thanks for posting!
Well now...I don't know why I waited to so long to make these as I've had them in one of my healthy cookbooks for quite some time. Absolutely fabulous. 5+++++ stars from this chicky. And, as an added bonus...I don't feel the least bit guilty eating either as there chocked full of goodness. The only sub I made to your recipe was using a 1/4 cup Splenda brownsugar instead of the 1/2 cup regular you had listed. It made 12 very goodsize muffins. Just remember for those making these, they don't rise. Awesome!!! Thanks for posting. (and glad I finally made:-)
Good stuff. I used 1/4 cup brown sugar "twin" and 1/2 tsp of Stevia in place of the brown sugar. I also used 2 egg whites instead of a whole egg, and didn't add the flax seeds (just didn't have any on hand.)