Reviewed: Nov. 21, 2009

Surprisingly light and fluffy. I didn't add the raisins or the nuts, but I'm sure its yummy like that. Next time I will use some whole wheat flour! :)

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Mara Z

Cooking Level: Beginning

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Reviewed: Nov. 12, 2009

Luv the healthy, tasty little muffins-great recipe, thank you for sharing

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2009

Really, REALLY good! I made a few modifications but I loved them and my one-year-old gobbled one down too! Modifications to "healthify" a little: -subbed coconut oil for the canola oil -used 1/2 a cup of brown sugar only, then 1/8 c. maple syrup and 1/8 c. honey as sweetener--they are plenty sweet -used 1 c. unbleached white flour and 1/2 c. whole wheat flour Mine made 18 muffins even without the raisins and nuts to bulk it up. I did add a few tablespoons of sunflower seeds, which were a great addition!

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Jessie

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Reviewed: Oct. 25, 2009

These are so much better than I expected - no grittiness from the flax or oat bran, and not rubbery (common with so little oil - the oil in the flax must make up for it). I make healthy muffins all the time, and these may take the place of my usual multigrain "go to" muffin! I left out the nuts, and got 18 muffins out of this recipe. 4 stars as written, 5 stars with more spice - I used 2 t. cinnamon, 1/2 rounded t. ginger, 1/2 t. allspice, 1/4 t. nutmeg. Could have used a little more cinnamon, IMO. A great recipe!!

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legalsec

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Reviewed: Oct. 24, 2009

Awesome muffins. Healthy, full of fiber and all good things! I make a batch of these every week. Last week, I made them with all pumpkin. I fully replaced the applesauce, apples, carrots and raisins with the entire 14 oz can of pumpkin puree. I also throw in some chocolate chips for fun not health! I used 1/2 cup of brown sugar and 1/2 cup of honey with good results. I omitted the oil completely. Finally, I used all wheat flour. This is a fun, easy and versatile recipe.

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SheBellaMia

Cooking Level: Expert

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Reviewed: Oct. 21, 2009

Due to personal preferences, I left out carrots, chopped apple, mixed nuts and raisins and added chopped prunes, chopped walnuts and applesauce. Very good to eat and very good for us. No comparison to the commercial yuk out there. I package two to a ziploc baggy and freeze. Then, a quick zap in the microwave to thaw starts the day the healthy way! Thanks for sharing!!

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alowe

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Reviewed: Oct. 18, 2009

I am always looking for ways to get my son and husband to eat healthy!! This is a great recipe. I used wheat bran instead of oat bran. The muffins turned out so moist and delicious. Thank you for sharing!

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itsjustcmc

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Reviewed: Oct. 13, 2009

Perfect- not too sweet, not too "bran muffin". I absolutely loved them and keep them in the freezer- pop one out and zap it for a few in the microwave and it's breakfast on the go! Even though my 6 and 8 year old were not equally thrilled, I believe this recipe is a 5-star combo of tasty and healthy- kudos Jane!!

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Emadril09

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Reviewed: Oct. 11, 2009

A new family favorite! Everyone from the 18 month old to my parents loved this muffin. I didn't use mixed nuts, just some pecans & subbed wheat bran instead of oat bran...& it was still fantastic. Great recipe! Thanks!

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3babybeans

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Reviewed: Oct. 4, 2009

The best carrot muffins and so healthy as compared to all other recipes I've tried! Thanks so much for sharing

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pastrychef

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Reviewed: Oct. 1, 2009

Love em! I did not have carrots and only had one apple, so added some applesauce...also I used All Bran cereral for the bran. Forgot to add the nuts but they were still fantastic. As another reviewer said, as long as you keep the wet/dry ratio appoimately the same they should turn out fine. I made 12 medium sized muffins and saved some of the batter back for later...to that I will add some pecans, coconut and some dried chopped fruit (cherries, strawberries and blueberries).

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BONLIV

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Reviewed: Sep. 21, 2009

Doesn't really need the oil, just add a TBSP of applesauce. Also the sugar could be cut back a bit. It was super sweet, but so yummy! Its like a healthy carrot cake. I can't stop eating it!

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LSEMMOUD

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Reviewed: Sep. 14, 2009

Very good!!! I replaced the Flour with Organic Kamut Flour and the Bran with Spelt Bran. I also eliminated the oil and replaced it with Banana, the muffins were extremely moist.

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melissa_cameron

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 13, 2009

Delicious, moist muffins.

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mygarden

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Reviewed: Sep. 9, 2009

We sub'd cranberries for the raisins. Didn't have oat bran, used quick oats instead (probably alters the nutrition a bit) but was EXCELLENT!! & replaced 1/2 flour with whole wheat flour. I have to admit, I was pleasantly surprised with this one. They are moist, the kids even love them. I freeze the muffins and stick one as needed in the microwave for 30 sec. they are delicious.

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Stephi

Cooking Level: Intermediate

Home Town: Okeechobee, Florida, USA

Living In: Red Boiling Springs, Tennessee, USA

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Reviewed: Sep. 5, 2009

Delicious! I use whole wheat flour and 1/2 -3/4 cup of sugar

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dka

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Reviewed: Aug. 22, 2009

Healthy and delicious!

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laura

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Reviewed: Aug. 11, 2009

Wow, wow, wow! These were so, so good! Sweet and healthy!

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madsend

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Reviewed: Jul. 24, 2009

These were yummy and healthy... just what I was looking for. I used 1 cup shredded carrots and 1 cup shredded zucchini, eliminated the raisins and substituted whole wheat flour. This made 70 mini muffins. I cooked them at 350 for 16 minutes, and they came out perfect. I also took another reviewers advice and kept the dry and wet ingredients in separate bowls and then poured the wet into the dry. Thanks for the recipe!

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abbe

Cooking Level: Beginning

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Reviewed: Jul. 19, 2009

I was looking for a recipe for filling, good for me muffins. This fits the bill perfectly! I love them as do most everyone I know who has tasted them. I cut the sugar in half and was fine with that. I also added in some poppy seeds just for fun. You can be creative with these! GOOD!

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