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This is the first 'healthy' muffin that I could honestly give a 5 star rating. I love the fact that it uses all whole wheat flour and no white sugar. The muffins are heavy & dense and don't rise much, and I got 15 small muffins when I filled the tins about 2/3-3/4 full. You can't taste the maple flavor but it adds just the right amount of sweetness. I've made these muffins twice now. One time I used vanilla flavored low-fat yogurt, the 2nd time I used 6 oz of Greek honey yogurt and 2 oz of blueberry yogurt...since I added blueberries. I actually think it was better with the flavored yogurt. I also used regular whole wheat flour and did not sift it. I added my blueberries frozen...not thawed...and they were better the time I used 1 cup than when I stuck to 1/2 cup. If you are looking for a light fluffy muffin, this isn't it. But if you want a healthy muffin that packs flavor, give it a try.

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Karen67 April 28, 2012

This is a pretty good low-fat muffin recipe. They are a little bit dry, but I guess that's a result of their low-fat nature. I used frozen blueberries as recommended by the other reviewer and that worked really well. Also went with skim milk and low fat yogurt. Like the other review, I was also a little disppointed by the lack of much maple flavor, but overall a decent muffin recipe that I would make again. Thanks for posting!

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LearningToCook August 26, 2007

I really want to give these 4.5, but when there's doubt, I'll round up (:-)). I was disappointed that there was no discernable maple flavor -- I'd been looking for maple muffins! But I loved the texture and the flavor, and I REALLY loved the fact that these are so low fat, yet still really good. I used whole wheat pastry flour and Greek nonfat yogurt; I also added a half-cup of currants, rather than berries. They ended up tasting like a really first-rate bran muffin (even if there was no bran). I'll definitely make 'em again.

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KLHquilts August 19, 2007
Whole Wheat Maple Muffins