We really enjoyed these muffins, I did substitute the veg oil with coconut oil and did not use pecans due to allergies, I made a double batch and ended up with 36 muffins (we are happy about that) we also used unsweetened coconut and you couldn't even tell! These muffins did take 30 minutes to bake and they were a bit heavy when they were finished but we love them..... These are going to be a good quick breakfast for the kids in the morning and healthier than a bowl of cereal!

I only made one small change--I cut the amount of brown sugar in half. I also used homemade spiced applesauce in this recipe. I got 12 really big muffins out of one recipe. Baked at 350*, these were done at 22 minutes. They not only smelled amazing while baking, they tasted incredible. One of the best muffins this family has had in a long time. DELICIOUS!

This is a great muffin for breakfast, filled with lots of fruit and fiber. I followed the recipe exactly, and for me, 3/4 pound of shredded carrots yielded 2 1/2 cups. I loved the tangy brightness of the dried cranberries. There are lots of variations of this recipe, so it's easy to use what you have!

Wow, you gotta make these muffins. These are the best muffins I've ever had. Moist and addictive. I made them for my kids and ate almost all of them myself. I added choco. chips, reduced the sugar and oil and the recipe doesn't suffer at all.

So GOOD!! I made these muffins 2 days in a row, a little different each time. Used 1 1/2 cups whole wheat flour and no white flour. only one carrot, that's all we had. and only 1 teaspoon of cinnamon so it wasn't too much spice for anyone. but even with different variations, these turned out amazing both times!! The pineapple is delish. the only thing I'd really change is the time, it only took about 25 mins for ours to finish. My son learned the word "muffin" after asking for these over and over. Thanks for the wonderful recipe!