I had to adapt this recipe slightly because the original calls for 1 c of walnuts, ground, and only 1 1/2 c of almond flour. I thought that 2 c of almond flour would suffice for both. It seemed to work great. These muffins smelled amazing while they were baking. I loved the spice combo, especially on a cold wintery day while watching the snow blow and drift outside my window! My first bite was . . . alright. Then I kept eating, and loved them. I’ve had this same reaction to a few of the things I’ve baked while trying to avoid a lot of sugar and grains. At first bite, it doesn’t seem that great, but if you keep trying it, it gets better and better. My one year old gobbled them up. My husband said they were good. My five year old took two bites and said she would try them again tomorrow! I thought it was a success, but I’ve been away from the junky stuff more than they have due to a recent “illness.” I would say to definitely try this recipe if you have been staying away from the white refined stuff. They aren’t very sweet, but would be a perfect addition to breakfast (or snack, or dinner, etc). I will make them again for sure, even if my baby and I eat the entire batch! I may or may not be eating one as I type . . .