I'm sure they will freeze well. Thanks Linda for the message. I made them this morning with no problem at all….did you let them cool completely? I sprinkled just a little sugar on the top of each one, gave them a little more sweetness and made them look really pretty. Thank you, thank you, thank you. I thought an almost perfect berry distribution. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This worked for me. brown sugar -25 points, honey -8, oil -4, white whole wheat flour -5, unsweetened almond milk – 1 (1% milk is 4, but the points come out the same with either), quick oats -13. I had doubled the recipe, so the last half of it I made in a loaf pan instead. Best served with butter/margarine because they aren't very sweet on their own. Seemed to have a hard time getting them to "doneness" but once they were, boy was I surprised. I recently switched over to utilizing SuperTracker’s My Recipe to analyze my recipes for nutrient and food group information. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points. Jan.

Now bake the muffins for about 18 minutes. I sprayed the muffin pan with my olive oil misto and made sure to let them cool before I removed the muffins. Good luck! So moist. Will store in freezer and pull out as needed. Amazing! I made these muffins today…..FABULOUS…..keep on coming with the more muffin and cookie recipes….

Hard to believe they are light. My husband, an Army pilot, loved them and requested that I make them again! Last time I was out of blues so I subbed Raisins and sprinkled some chopped walnuts on the top of each. As others have mentioned it seems 20-25 minutes at 400 F works well.

Wow, I just made these for a second time with apples, raisins and cinnamon and they are so delicious. Did you use fresh or frozen mango chunks? Anyway of cutting down the sugar? Nice, homey, old-fashioned MUFFIN. So good! I noted some of the other reviews comments and came up with these edits to make them really healthy. Any fruit puree will work. without making anything soggy. Thanks for yet another delish recipe, Gina!! This is a fabulous recipe! I have all your cookbooks. Thanks for helping a blueberry muffin addict cure her 'jones'.

I even tossed them with some flour. They don’t last that long at my house. @allclad is making all of our, 2 tbsp canola oil (I used the almond oil I had on hand).

I used "Old Fashioned" oats (not quick cooking), whole wheat pastry flour, coconut oil (melted, but cool), and 1/4 c. egg substitute.

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some measurements would really help. I'm on a very strict regimen due to some meds I have to take – sugar free, yeast free, low fat, low gluten – needless to say it's hard to find snacks and things I can easily pack for lunch. Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while … Assuming this is possible, how would you go about it? Oh man, these look delicious! Thank you for providing recipes for such delicious, healthy food.

Lightly spray the bottoms of a muffin tin. Get recipes & exclusive content via email: You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive. Great recipe! User error????? My dad and I love them as is. I also swapped honey for maple sugar.

I'm sure they will freeze well. Thanks Linda for the message. I made them this morning with no problem at all….did you let them cool completely? I sprinkled just a little sugar on the top of each one, gave them a little more sweetness and made them look really pretty. Thank you, thank you, thank you. I thought an almost perfect berry distribution. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. This worked for me. brown sugar -25 points, honey -8, oil -4, white whole wheat flour -5, unsweetened almond milk – 1 (1% milk is 4, but the points come out the same with either), quick oats -13. I had doubled the recipe, so the last half of it I made in a loaf pan instead. Best served with butter/margarine because they aren't very sweet on their own. Seemed to have a hard time getting them to "doneness" but once they were, boy was I surprised. I recently switched over to utilizing SuperTracker’s My Recipe to analyze my recipes for nutrient and food group information. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points. Jan.

Now bake the muffins for about 18 minutes. I sprayed the muffin pan with my olive oil misto and made sure to let them cool before I removed the muffins. Good luck! So moist. Will store in freezer and pull out as needed. Amazing! I made these muffins today…..FABULOUS…..keep on coming with the more muffin and cookie recipes….

Hard to believe they are light. My husband, an Army pilot, loved them and requested that I make them again! Last time I was out of blues so I subbed Raisins and sprinkled some chopped walnuts on the top of each. As others have mentioned it seems 20-25 minutes at 400 F works well.

Wow, I just made these for a second time with apples, raisins and cinnamon and they are so delicious. Did you use fresh or frozen mango chunks? Anyway of cutting down the sugar? Nice, homey, old-fashioned MUFFIN. So good! I noted some of the other reviews comments and came up with these edits to make them really healthy. Any fruit puree will work. without making anything soggy. Thanks for yet another delish recipe, Gina!! This is a fabulous recipe! I have all your cookbooks. Thanks for helping a blueberry muffin addict cure her 'jones'.

I even tossed them with some flour. They don’t last that long at my house. @allclad is making all of our, 2 tbsp canola oil (I used the almond oil I had on hand).

I used "Old Fashioned" oats (not quick cooking), whole wheat pastry flour, coconut oil (melted, but cool), and 1/4 c. egg substitute.

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