These were beautiful and taste great!! I used unsweetened applesauce, substituted nutmeg for cloves, and used canola oil. I also substituted more baking powder for the baking soda (didn't have) and they raised up beautifully!
Next time I will add vanilla as others have suggested; but I was not disappointed with these at all!

I made these and doubled the patch, they were prefect. I did not put the topping on. I wanted them to be a breakfast muffin and don't need extra sugar. I added sunflower seeds to the batter. Grandchildren loved them.

Great tasting recipe! Added chocolate chips to the batter -- oh so good! 2nd time making them, I accidentally used 6 grain rolled cereal & whole wheat flour in place of the oats and white flour!!! Again- oh so tasty!!!

Great nutritious muffins! I always use whole wheat flour and sometimes add chocolate chips to the batter for a treat. I made mini-muffins for my two boys and they love these. They are a perfect bite-sized snack!

These were very very good. I used whole wheat flour instead of white, and I used special K cinnamon pecan crunched up instead of oats for topping. It turned out great.

I made these muffins tonight and my husband really, really liked them (he's my best critic), he said they didn't taste too sweet (which was good for him). He said next time I cook them he thought raisins would be great in them, so I'll try this again w/the raisins. All, in all they were great. Making this exactly by the recipe, would anyone know exactly how many calories, fat and carbs are in these?

So very good! Modified the recipe by adding 1 teaspoon vanilla, pinch of salt and a sprinkle of nutmeg. Mixed the dry ingredients separate from the wet then combined the wet with the dry and mixed just until combined as suggested by Angela. This recipe does make more than 12 muffins so I used the excess batter to make 7 mini muffins which I baked for 8-10 minutes without the topping. The little ones came out delicious as well! I didn't have clove so I used nutmeg instead of clove and walnuts instead of pecans in the topping (they're less expensive). Family and friends RAVED about them! Highly recommended!!!

Really good muffin recipe. I tweaked it just a little. I added 2 scoops Whey Protein powder. 1 tbsp of vanilla, Increase the oil by adding an extra tbsp and 1/4 cup extra applesauce, to prevent dryness. I also added a half scoop of protein powder to the topping. They turned out awesome.

Low in sugar, high in protein. Really really good and fast to make.

I prepared a batch of these muffins last night and they were awesome. Being vegan I omitted the egg and I also substituted honey for half of the sugar called for in the recipe. I am on a mainly alkaline diet and this recipe was both very healthy and delicious. I would be making them again very soon!

Good but I think it was missing a little salt.

Really great! It made a hearty muffin perfect for breakfast. Seems healthy too as its doesn't have too much sugar or oil. (It made 15 muffins)

These are very good, but I recommend changing the topping by:

1/2 cup oats
1/4 cup packed brown sugar
1/3 cup nuts broken up in small pieces
1/2 tsp cinnamon
1/8 tsp cloves
1/4 cup melted real butter

Smell amazing while cooking, look yummy, taste great!!
I was almost out of cinnamon so I had to use mostly pumpkin spice instead; no pecans so I used walnuts. I followed Angela's suggestions and used dark brown sugar, 1 tsp of vanilla and a bit of salt. I, too, mixed the wet ingredients before adding to the dry. They rose perfectly.
This made more thant 12 muffins for me, I suggest either making more of the topping OR I added a few chocolate chips to the top of my last nine muffins. Honestly, I was looking for an applesauce recipe to skip out on the oil and wanted to use whole wheat flour instead- but I always follow the recipe once before I make any changes. Next time I'll add ground flax seed to the crumble and try half whole wheat flour. Highly recommend!

These are the most delicious moist muffins I have ever made. I have been searching for the perfect applesauce banana muffin recipe for the last 10 years and this is like finding a pot of gold at the end of the rainbow. The only thing I changed was I used dark brown sugar and added 1 tsp vanilla and a pinch of salt. Also the secret is do not over mix the batter or they will not rise and will have a light "slick" crust that is not pleasant to bit into. Also one more thing I did was mixed the wet ingredients in a separate bowl then added to the dry mix because if you add the wet ingredients one by one the mix the protein in flour is not developed and leave you with flat muffins with tunnels in them.