I've made these muffins twice but never used the original recipe. The first time I made them I used 1/2 cup almond flour & 1/2 cup flaxseed meal, instead of 1 cup of flaxseed meal. The only complaint I had was they weren't sweet enough. The second time I made them I also added 1/2 cup of pumpkin and 1/4 cup splenda. These were alot better, they reminded me of carrot cake, but still not quite sweet enough.