A few things of note:
1) I filled my muffin pan to the brim, and had batter left over. So that's 12+ muffins.
2) I needed the full 40 minutes of baking time. A clean tester does not work for this recipe, as it will come clean early on even though the muffins are not quite done.
3) This recipe would not work well in a loaf pan, I imagine. The texture is quite dense; the muffin size is the right balance between outer dry/crunchy crust and inner moist dense muffin.
4) Next time I might consider adding toasted walnuts or millet for crunch. These muffins might also do well with some sort of crunchy streudel top.