I am not sure why these muffins have a 5 star rating because they are horrible. First of all 16 minutes is not nearly enough time to thoroughly cook the muffins. They need at least a half an hour to not be gooey inside. Second they completely stick to the muffin cups and you lose half the muffin. I would not recommend these at all. There is too much liquid in the recipe and not enough flour.
So easy, moist and fluffy. Hard to believe there are only 2 tablespoons of oil/ fat in these! Followed the recipe exactly, used whole wheat pastry flour. Yields 17 -18 mini muffins, reduced baking time to 13 minutes for the minis.
Everyone at my breakfast pot luck loved these. And the best part is you can literally whip these up in less than 10 minutes.