Carrot, Apple, and Zucchini Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by kpel
Reviewed: Jul. 18, 2014
These are spectacular! I didn't have the brown sugar blend so I used 1/2 c white sugar and 1/2 c brown sugar. Also I used large muffin pans and just cooked them the same and it ended up making 9 (giant!) muffins. This recipe is a keeper!
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Reviewed: Jun. 10, 2014
These are so yummy! My 4 year old, that refuses to eat vegetables and throws a complete temper tantrum when they are on her plate, gobbled them up. Even though she helped me make them and knew what was in them. I was shocked. The lemon and orange zest really make them perfect.
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Reviewed: Jan. 14, 2014
Very easy to make with a food processor. I made mini muffins (1/2 the recipe) and the recipe worked fine for mini muffins. Definitely need to spray the muffin paper cups with spray - I did not and they stuck. Very tasty, nice texture, my 5 year old loved them. I can't wait to put one in her lunch box every day for a healthy snack. By the way, I had a parsnip so I added shredded parsnip and some powdered ginger for even more good health. The only reason I would not rate 5 stars - I am not a fan of orange zest and I can definitely taste it. I will make these again!
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Reviewed: Aug. 3, 2013
Absolutely delicious. Teen sneers turned to clamouring for more!
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Cooking Level: Intermediate

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Reviewed: Jun. 11, 2013
I liked these muffins, but it took me over an hour for all the shredding and measuring - maybe I'm just slow? I used 1/2 cup white sugar and 1/2 cup brown sugar, and substituted pecans for walnuts. The muffins were pretty tasty, though not as sweet as I somehow expected. My son thought they had too many veggies, but he still gobbled them up!
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