Made these again today -- this time with frozen organic raspberries, bananas and added walnuts. Is there a word more descriptive than 'awesome'? If I had one, it would apply here. What I love most about this recipe is how versatile it is. Every time I make it with a different fruit or other (pumpkin, sweet potato, whatever), it's like a renewed old friend. LisaBuck, thanks again for this recipe. It's definitely a favorite of the Vicksterss.

I love the taste, texture and golden outside of these delicious muffins. The seeds and nuts give the muffin 'substance', making it 'crunchy' as well as full of a robust flavor. I eat this muffin over again, on an very nearly daily basis. I offer them to my friends, who love them and ask for some to take home with them. Sharing is a good thing -- especially since I can make more! My Variations include [1] adding another 1/8 cup of chopped walnuts (for even more crunch and nutrition); [2] substituting (double the measure) Stonyfield Organic Lowfat Plain Yogurt for the buttermilk. I never have buttermilk but always have the yogurt. Love it on vegetables, with fruit, in other recipes, etc. Doubling the yogurt keeps these yummy muffins quite moist even when warmed up. [3] For one other added touch, I don't use the paper sleeves. I love to eat the golden brown sides and bottom. My muffin pan is new (purchased just for this recipe). It's heavy, commercial-type and apparently non-stick cuz the muffins slip right out of the pan for easy cleaning and good eating of all that toasty outside. LisaBuck thank so much for this wonderful recipe. It's one of my favorite things to eat!

[I made edits to this recipe.]

What a great recipe you've developed (are developing). Really love it. The flavor is great, and I love its density (fills me up and stays with me for a long time). Also love all the seeds and nuts. All that texture flavor is a chewing delicacy! :O) The most recent time I made this (as a loaf bread vs. muffins), I tried a few variations. I substituted half the honey with Blue Agave Nectar [natural, low glycemic, flavorful, sweet (w/o being overpowering), and holds up well in high temperatures]. Substituted half the vanilla with vanilla/butternut flavoring. Use this combo in my pound cakes also. Very good. And last but the best variation, I topped the loaf with sliced almonds, which came out all nice and toasty delicious. Thank you so much for sharing this recipe. It's so nice to enjoy something so much while also feeling that it is healthy and nutritious as well as delicious! YUMMMM!

What a great recipe you've developed (are developing). Really love it. The flavor is great, and I love its density (fills me up and stays with me for a long time). Also love all the seeds and nuts. All that texture flavor is a chewing delicacy! :O) The most recent time I made this (as a loaf bread vs. muffins), I tried a few variations. I substituted half the honey with Blue Agave Nectar [natural, low glycemic, flavorful, sweet (w/o being overpowering), and holds up well in high temperatures]. Substituted half the vanilla with vanilla/butternut flavoring. Use this combo in my pound cakes also. Very good. And last but the best variation, I topped the loaf with sliced almonds, which came out all nice and toasty delicious. Thank you so much for sharing this recipe. It's so nice to enjoy something so much while also feeling that it is healthy and nutritious as well as delicious! YUMMMM!

[I posted this recipe.]