Reviewed: May 3, 2012

I think these should be called healthy apple carrot muffins to make them sound more appetizing! They are deceptively delicious. I make them often, using almond milk and one tablespoon oil. I use whole wheat flour sometimes mixed in with the all-purpose. I've used different types of bran. They're always moist and delicious! My 2 yr old loves them. Lately I omit the nuts. Great recipe!

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Reviewer:

Katie Ziadie

Reviewed: Apr. 30, 2012

This is a very good muffin. The only changes that I made were to use 2 cups of apple sauce instead of the grated apples and I omitted the nuts as well. I thought the muffins turned out wonderfully moist and tasty. I made the recipe for 15 servings and ended up with 24 small muffins. This is definitely a recipe that I will save and use often. Well worth the work and effort. Yum!

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Reviewer:

AnnPerson

Reviewed: Apr. 17, 2012

I used 1c zucchini and 1c carrots...didn't have any oat bran..i used oatmeal that I put thru the grinder with the flaxseed...I also added 1/2 cranberry...these were not done at 15 min...baked for 10min more with a drizzle of agave syrup on top to enhance flavor...much better!

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Reviewer:

BecciB

Reviewed: Mar. 14, 2012

Very moist! I love them. I will be making these often.

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Reviewer:

Beth

Reviewed: Mar. 5, 2012

Moist, perfect for the holidays.

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Reviewer:

JFab83

Reviewed: Feb. 23, 2012

Great healthy recipe! I used homemade apple sauce instead of grated apples. Worked great.

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Reviewer:

TaraMason

Reviewed: Feb. 12, 2012

Halfway thru compiling the batter I said to my daughter "These muffins had better be fantastic because there are, like, 30,000 ingredients!" I'm happy to report that I was not disappointed :) These are moist and delicate and delicious. Before baking the "batter" was mostly shredded carrot with bits of brown barely holding it together, but 22 minutes later they looked just like the picture. I used extra carrot and sweet potato instead of apples, subbed wheat bran/germ for the oat bran, only 1/2 cup brown sugar, and omitted the nuts. Honestly they taste like little carrot cakes! I'll definitely be making them again.

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Reviewer:

mrs.embee

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 7, 2012

Wow, these are so healthy! I used whole wheat flour instead of all purpose. Freshly ground flax seeds, and applesauce. Delicious and they keep me full well beyond lunchtime due to all the fiber!

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Reviewer:

LINDALU62

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 29, 2012

Love these muffins. So easy and so good. I fill paper lined muffin tin with ice cream scoop and was able to get 20 perfectly sized muffins. I ground my flax seeds and store in the freezer along with my bran and yeast containers. And they do reheat nicely during the week for easy breakfast at work.

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Reviewer:

broomcloset

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Reviewed: Jan. 25, 2012

I made these muffins last night at they turned out delicious! a perfect snack with my morning coffee. I found that 2 medium carrots made about 2 cups shredded. I am sure these would be fine as is but I made a few minor changes, most of which are already mentioned in the other reviews. I used whole wheat for half the flour (will cut out white flour completely next time), increased the cinnamon to 3 tsp (will add more next time), added a pinch of nutmeg and ginger, shredded one apple but left the other in chunky bits. I also added a frozen raspberry into the middle of each muffin. I thought with all the fruit, raisins, etc. I could cut back on the sugar next time as they were bordering on being a bit too sweet for my taste.

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