17 Reviews of Oatmeal Apple Nut Muffins

From: Roosie

On Nov 29, 2004

Scrumptious muffins! Followed the recipe exactly, except for substituting whole wheat pastry flour for the all-purpose. I chose to go with walnuts, plain yogurt and I used a granny smith as the apple. Easy to throw together (as a muffin should be!) and wonderful flavor and texture. I don't know if the maple flavor is really distinct per se, but it adds a wonderful sweetness and does contribute very much to the overall flavor of these tasty muffins. Really delightful flavor- mildly appley and maple and very tender on the inside and sort of crunchy on top. These puffed up beautifully for me and they sure are lookers! I have to agree with Kree, I can hardly believe that these are good for me! Thanks for another great recipe, Geema!

From: ITRIEDIT

On Mar 29, 2004

I tried it and these are great. They're a perfect low fat muffin for taking with you on the go in the morning when you don't have time to sit down and have a bowl of oatmeal and an apple! I will definitely make these again! Thanks for sharing.

From: Kree

On Mar 4, 2004

These are fabulous muffins! I'm a big fan of anything maple, and the maple syrup in these gives them a fantastic flavor. They taste so great it's hard to believe they're healthy! The only substitution I had to make was to use soy yogurt. Thanks for a winner, Geema! These will be made often in my house.

From: BLUE ROSE

On Jun 1, 2007

I am so glad I chose to make these for my family. We all just loved them. The next time I make these I think I might try to use the real maple syrup. Thanks for posting this for us to all try.

From: ShaGun

On Feb 19, 2006

These had a really nice texture, but the lack of sugar was a bit too obvious. Even my ultra-healthy sister only took one bite. I won't make these again.

From: lucy43g

On Jun 2, 2007

These have to be the best muffins I have ever made and tasted. Rather than coarsely grate the apple, I diced into small pieces. The flavor, sweetness, texture and moisture were excellent. Each year I cook for about 100 ladies for breakfast and lunch. These are without a doubt being added to my breakfast menu.

From: linda killgore

On May 26, 2004

These are really good. I made them and brought them to work where they were a hit.

From: ladypit

On May 19, 2004

These are wonderful! I used 2 egg whites instead of the egg, and fat free plain yogurt. They are moist on the inside and crunchy on the top. I used Oklahoma pecans (my favorite kind!) and the pecans add a wonderful flavor with the maple. Yum! Thanks!

From: bigbadbrenda

On Dec 16, 2007

I made these today and we ate most of them while they were still warm. Very good and easy to make , thank you for providing me with a tasty breakfast.

From: Inge 1505

On Mar 20, 2005

Fantastic Tasting! My wife suggested this recipe today (Inge1505) and I have tried it. I make some slight changes, because I only wanted 6 instead of 12 muffins. I used a full egg and replace the maple sirups by muscovado sugar. And (by mistake) I have forgotten the yogurt. Maybe they were a little bit to dry due to this mistake, but the were definitely the best muffins. The combination of walnuts, old-fashioned rolled oats and apples gave them a delicious taste. After the first muffin I have tried the following with a thin layer of cream cheese and a little bit of sugar beet sirup (a german speciality). This combination gave the muffin the final touch. You can be sure I will try them again in the very near future (and the without mistakes). Maybe I will also try to use wholemeal flour instead of all-purpose flour, because I like this type of flour. I can also image to use ground spelt flour. This would go well together with the walnuts and apples. Thank you very much for posting this fantastic recipe. Thorsten (using the account of my wife for posting this review)