These muffins are a sweet little mouthful. The batter creates a dense muffin versus a fluffy cupcake-style muffin. Cover the muffins after cooling and they will keep for up to four days. Freeze a few muffins for a quick breakfast or snack on the go. Easily make the recipe vegan (how I enjoy them) by using a non-dairy milk and an egg substitute. Substitute for the eggs with two tablespoons of ground flax seeds mixed with ½ cup water.