*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is a great idea for the health conscience (like myself). I would make one minor suggestion though (for those who like cinnamon) I would add a full teaspoon of cinnamon rather than the 1/8th. The extra cinnamon gives the muffins a nice sweetness. Personally the original recipe isn't sweet enough for me but the full teaspoon of cinnamon makes it perfect. Lastly I know cooking times do vary based upon location and glassware/cookware but it took a full 30 mins for the centers of the muffins to be cooked fully (rather than the 20 mins suggested). P.S. The topping is soo yummy and sweet (must be the full tablespoon of cinnamon;-) I could eat the topping just like that
You can use regular oats--no problem. I just made these and all I have are Old Fashioned Oats and they turned out just fine. I also used 2 cups whole wheat flour 1/4 cup flax seed meal and I went a head and used the whole egg because I felt like it. (I would rather eat whole grains and have a little fat then white flour. I also greesed the muffin pan since another reviewer said the papers stick.
I thought these were really good. I increased the cinnamon to a 1/2 tsp; I think next time I will add even more. I added a cup of diced apple and just for a little extra fiber I cut back on the flour and added about an 1/8 C of ground flax seed. They turned out really good!
These turned out really well. I followed the recipe exactly with the substitution of 1 cup whole wheat flour and the rest AP and a bit more cinnamon. When adding the topping it would be helpful to press it in to the batter a bit as a lot of mine fell off while removing muffins from tin. These are tasty but a touch plain. They are good as is or would be the perfect base for any dried fruit (i like craisins) shredded coconut fresh berries more spices or pineapple. Great recipe!
Delicious! I used brummel and brown spread in place of the butter and changed the amount of cinnamon in the batter. Per previous reviews upped the amount of cinnamon to 1 Tbsp. It is the perfect amount to me anyway. Were done in about 25 min. I think they're better while warm maybe with some milk or cream poured over. It is a simple quick recipe. Reminds me of apple-cinnamon oatmeal and had the idea next time to use that instant oatmeal in the packets...with the little apple bits or to even chop up some apple next time. Thanks!
As with other reviewers I added a teaspoon of cinnamon as well as some nutmeg and 1/4 t salt. I also replaced 3/4 C of the flour with wheat flour. Still very moist and yummy and the topping is absolutely wonderful!