By QueenAstroPirate on February 25, 2008
Photo by loof
Photo by loof
"Yummy muffins pack a nutritious punch in the morning, great for a healthy grab-n-go breakfast. You can alter this recipe any way you like and with what you have on hand, very versatile. I started with Banana Oat Muffins from Kathy-Lynn and tweaked it so much it turned into something else. Recipe includes a brown sugar & nut topping. I used almonds and walnuts, but any kind of nut would be good with this."
Serving Size: 1 (73 g)
Servings Per Recipe: 16
"Awesome! a great way to get in healthy omegas and fiber. I made a batch and froze them. They reheat great in the microwave!"
"Not good. I was looking for a good, moist healthy option to a traditional muffin. This wasn't it. It wasn't very moist at all, despite many of the reviews I read. Too dense and not very flavorful, despite the various spices. I'd rather just make a traditional bran muffin rather than make this one again."
"I did make modifications based on available ingredients and time. This recipe is excellent. I made this for my kids and my daughter has been asking for me to make it again. She loves to have it as part of her breakfast. I think it is a very healthy breakfast. It is a five star recipe."
"Just tried these muffins and while they are indeed delicious - I found that the topping doesn't "stick" and so eating them is a very messy business, with nuts falling everywhere!! I would make these again and just mix the nuts straight into the batter instead of precariously piling them on top."
"I skipped the topping because my toddler doesn't like nuts. Subbed chocolate chips for the raisins and skipped the ginger. Wonderful, healthy recipe."
"Really good! Love the texture and the power packed nutrition! I used red mill whole wheat pastry flour, and I ground the oatmeal so my 10 year old won't taste it. I also pureed the carrot w/ sweet potato, and used only 1/4 spoonful of ginger. I loved the fact that it used so little butter and sugar and the taste just so wonderful! Thank you for this great recipe!"
"I'm not going to rate this because I've made a lot of changes. I used the basic ratios as a starting off place for the flours/grains I used. I've now found (IMO) the perfect mix of steel cut oats, bulgur, and wheat flour to get a high fiber (5 g/muffin), lower calorie muffin. I am using your combo of spices and have added frozen blueberries."
"These are so great! Packed with all kinds of good things. I love the texture!"
"Thanks for a great recipe. I added flax seeds and left out the raisins. I only had a mixture of nuts in my cupboard so I used those (walnuts, pecans, cashews). Straight out of the oven with a scoop of vanilla ice cream these were amazing. Still yummy as little snacks throughout the day (minus the ice cream)."
"I will be trying these soon. Great combo of ingredients I might put in some flax seed. Looks tasty and healthy and thats what you need when you are always looking for something to much on after dinnertime and before you head out in the morning.."
"Awesome. A great pick-me-up half way through the day."
"I love these just as is, but also love making with variations."
"So yummy! These are very similar to a favorite recipe I've got - the difference is the addition of ginger and nutmeg. I am looking for super healthy muffins, so I skipped the topping and for the muffins I sub'd egg whites for the egg and added some extra applesauce in place of the butter. Also added 1/4 c. flaxmeal. Very moist and tasty!"
"I wanted to rate this again and say that I first found this recipe a few weeks before giving birth. These muffins were a great healthy snack to pull out of the freezer in my postpartum haze. I have been making them ever since, and now my 18 month old loves them, especially warm. When I have it I use sprouted wheat flour, which is superior nutritionally, and great in quick breads. I also use Rapadura for the brown sugar. The topping is a great addition though I generally skip it since my son can't eat it. I get asked for this recipe a lot and I LOVE to share it!"
"These are lovely, tasty muffins! I was looking or something that would taste fresh, be healthy, and delicious and I am thrilled to say I found em! I substituted frozen blueberries and then had to increase cooking time 10 min. I also played around with honey, raisins, and pecans instead of walnuts in a batch with wonderful results!"
"Wow! So tasty! I made a couple little changes: I used a full cup of walnuts for the topping (no almonds on hand) and I used only 1/2 tsp powdered ginger in the muffins and no nutmeg in the topping. This is because I left out the raisins and used some frozen wild blueberries (about 1/2 cup tossed in a little of the flour) on the tops of the muffins before putting the nut topping on. Next time I will probably mix the blueberries into the muffin batter before pouring into the cups. Also, I may use one less banana or 1/3 cup less applesauce as mine seemed overly moist. I will definitely be making these again, though! Thanks!"
"These muffins are good!! I love the spiciness of these, both in the muffin itself and the topping. Healthy and flavorful, dense and filling - a nice breakfast treat!"
"I love these! I made a batch and placed them in ziplock bags and froze them to eat for breakfast this week. They were REALLY good straight out of the oven, and are pretty darn good defrosted and warmed slightly. I forgot the ginger :-( but I did everything else as directed and they came out beautiful. They smelled really good while baking too. Thank you SO much for this recipe!"