Apple Muffins

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I tried this muffin recipe out and made the following changes: I substituted brown sugar for fructose, and buttermilk for soy milk. I would have used spelt flour but I didn?t have any at the time. I didn?t have pecans so I used walnuts. It came out just great and I shared with my neighbour and her kids and they ate all! Very easy to do, and it came out quite moist and light. I will be making these again. I would like to get the calorie count on the original recipe, which would be helpful.

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My family and I love muffins throughout the winter, so it's been wonderful to have this much healthier version to turn to. The muffins turn out delicious every time. I've actually never made the apple pecan version of this recipe. I just make the basic muffin batter and add my favorite additions. I've added dark chocolate chips and walnuts, raspberries and dark chocolate chips, and blueberries. I always add the topping in the recipe, but I only ever have walnuts on hand - not pecans - and they make an excellent substitute. Next I'd love to see Ellie come out with a tasty, healthier version of corn muffins.

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I made these tonight and they are the best muffins I have ever made. The flavor is incredible! I left off the topping because I am not a big fan of toppings on my muffins and they were still delicious! I also added some cinnamon to the batter. I would highly recommend this recipe.

Just a side note, I did not have any buttermilk so I used fat free milk w/ a tablespoon of vinegar and let it sit for 5 minutes.

Yum!

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I doubled this recipe and added some extra spice to the batter. To the topping I also put in some wheat germ and oats. Nothing but praise for these! Froze 1/2-loved these. Mine cooked up in 15-16 min.

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These muffins were very tasty, although I made a few changes. I added a 1/2 teaspoon of cinnamon to the batter which added lots of additional flavor. The next time I would cut my apples in a very small mince. Otherwise the muffins are so heavy they don't rise properly. I'll probably also add a little baking powder to help them rise. I added a little canola oil to the topping to help it crisp up better. I don't know if my muffin tins are smaller than most, but I actually got 18 muffins from this recipe.

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Moist and delicious...I cut down on the time though the second time I made them by 2 or 3 mins and they came out great :

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Great breakfast muffin. I happened to have a ripe banana and replaced some of the applesauce with the banana and it worked out great. I will definitely be making these on a regular basis.

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Gotta love Ellie's versatile recipes! I had two grapefruits that were quickly going out the door. A little too over-ripe to eat, I had an idea: muffins. I found this core recipe - and I subbed out the apple sauce and apple for two whole grapefruits and about a cup of coconut, and I only put 1/4 cup soymilk instead of buttermilk. While it was already a nutritious recipe, I made it into a fiber/citrus powerhouse! Super moist. Solid muffins. My picky-eater already ate two, and they're still hot! Will do this again.

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For some reason my muffins turned out a bit on the dry side. I even added more oil into the mix to make it moist. It taste good after microwaving it for 15 seconds but other than that..I couldn't even swallow it if i didn't warm it up. Maybe it's because of the gluten free flour?? I'm not sure.

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These are much better then any low-fat muffin I have ever tasted! Not too sweet, not too heavy, yum!