Almond Wheat Germ Muffins

I wanted to try this recipe because it had no sugar or flour in it. This recipe is the most healthiest, easiest and delicious snack/treat I have baked so far! I use coconut oil instead of butter. I may add some dried apricots next time.

So good! I made as written, used a non-fat powdered milk and loved them!! I left out the coconut, but imagine that would have been nice too. At 18 minutes in my oven the edges were really starting to brown, but the texture was perfect for me. I did have a little trouble getting them out of the pan after letting them sit for 10 minutes, so next time I'll most likely use those little muffin cups. Thanks for posting, these are wonderful.

Great breakfast treats with lots of good-for-you ingredients. The batter is very thick and chunky, especially with the addition of coconut. At 20 min, mine were starting to burn so I'd suggest checking at about 15 minutes. Thanks, Roosie, for another healthy treat!

I really loved these muffins. I was a little tentative when I saw how chunky the batter was, and then when I relooked at the recipe realized it's probably because there's no flour. :) They turned out very flavourful with a nice crunch from the almonds. Loved the addition of coconut. These are a great change of pace from flour-based muffins. I will be making these often. My 3 yr old ate a whole one. I made 9 muffins from the recipe and my muffin tins were about 3/4 full. Not sure if I put my oven a touch too high, but I suggest checking your muffins at about 18 mins cooking. I took mine out after 21 mins and they were a bit overdone. This ones a keeper, I will make these often!

These muffins are simply amazing! I didn't have almonds, so I substituted walnuts. Instead of butter, I used the same amount of lowfat yoghurt. I also omitted the raisins and coconut. Inspite of these changes, these muffins are moist, having just the right amount of sweetness, and best of all, they are very quick to make!