These were delicious. I made them for a function and they didnt last 30 minutes. I did cut the oil by using the applesauce/oil. Now I dont know what happened with my cream cheese mix but I didnt really like it. I dont know if it was the mix with the pineaple juice or what. So next time I will leave the cream cheese filling out. They are so rich I didnt think it was necessary. I was able to make 50 mini muffins with it.

My husband, two year old, and I can't stop eating these. Our favorite version is using 2 c whole wheat pastry flour, 3/4 c applesauce & 1/4 c oil, adding 3/4 c chopped walnuts and a little shredded zucchini, and leaving out the cream cheese filling. We spread them with a little honey butter...so good! And I don't feel guilty eating them either :)

very good. i will make these again. I used 1/2 cut of both sugars. I used apples instead of pineapple or coconut and I did not add the creamcheese filling. I also used half oil and half apple sauce. This is a good way to use up carrots.

I am a huge muffin fan... especially carrot... but this recipe is nothing special. This sounded like such a great combo with the carrot, coconut, pinapple, & cream cheese, but the results were dismal. First of all this makes 24 muffins. Next although there is nothing wrong with oats and whole wheat flour, they do NOT mingle well with pineapple, carrots, or cream cheese, and with a cup of oil and almost 2 cups of sugar, there is absolutely no point trying to makie these "healthy." The muffins did turn out pretty and had a relatively nice texture, but the flavor was just nothing special. If you do make these, take a shortcut by buying the "brick" style cream cheese and then cutting small pieces to stick into the batter of each muffin. There is absolutely no reason to thin it out with juice, it will just make it runny and difficult to work with. Overall if you have had your share of muffins, keep looking because this recipe is sub-par.

Yummy, adaptable recipe! I had carrots and oats on hand, but not much else. I omitted all the extra stuff: raisins, coconut, pineapples and the cream cheese addition, and the muffins were moist had a good texture still. I followed the other reviews and replaced some of the oil with applesauce. Even good the next day! Thanks!

This was by far the best muffin we have had in a LONG LONG time! I did however do the following to the recipe based on other reviews.. 1) Decreased oil to 1/2 cup and could have gone to 1/4 cup, and added 1/2 cup MILK 2) doubled cinnamon and added about 1/2 tsp ginger 3) added a touch of sugar to the cream cheese 4) decreased sugar to 1/2 cup each, and that was still really sweet

The muffins are moderately tasty, but I have a lot of qualms with this recipe. 1) Because of all the mix-ins, or perhaps the oven temperature, the muffins were flat on top, instead of rounded. 2) I don't think so much oil was needed. 3) This makes WAY more than 18 muffins-- I made about 30. I don't think I'll make this again-- It would have been tastier with some grated apple or zucchini, and maybe nuts.

My husband loves muffins and carrot cake so these are perfect! Most of the ingredients are similar to our fav carrot cake recipe as well. Following several other reviews, I used 1/2 c each of the sugars, increased the cinnamon to 2 tsp and added 1/4 tsp of ginger (could up that to 1/2 tsp next time). I would decrease the pineapple juice in the filling next time (or not even worry about the filling if I don't have cream cheese already on hand). Yum!

Loved these! They were extremely moist and tender. I didn't have the pineapple, coconut, or raisins, so I just omitted them and put some homemade cream cheese frosting on top and they were delicious! Make sure to add plenty of cinnamon, allspice, nutmeg, clove...they could MAYBE be bland without enough spice. Will make again!

After reading the reviews, I modified recipe. I used 1/2 cup of each sugar, and 3/4 cup applesause and 1/4 cup oil. I also whipped together the pineapple juice and cream cheese. The muffins are fantastic. Kids and hubby loved them.

Very good. I used 3/4 cup brown sugar and cut the white to 1/2 cup, but still found too sweet. Will make again, but think it would be best to cut to 1/4 white sugar next time...

These were very good. I prepared the ingredients the night before so all I had to do was mix the dry and wet ingredients in the morning and bake.

I followed the advice of others and used 1/2 cup each of the sugars and 3/4 cup applesauce for part of the oil, and made the cream cheese a little thicker. My son refused to try them at first after helping me make them because he didn't think he liked the combination of ingredients used, but I eventually coaxed him into it. He loved them!! Thanks for the recipe!

These muffins were awesome! They are very moist and flavorful. My one peice of advice would be not to store them in an airtight container because they will get too moist. Just wrap them lightly with foil or plastic wrap. I also reduced the oil by 1/2 and substituted more applesauce.

Truly delicious, even without the cream cheese filling (I ran out of time). I also made 1 change: I discovered half way through that I only had 1/2 C of oil, so I added a 1/2 C of melted butter. I made the muffins for a pajama party (the next morning), and they were a huge hit. Moist, flavorful, fabulous! I will make these again and again.

these muffins are excellent- i used a mix of golden and regular raisins. i wanted to bring cupcakes to a party but was afraid the icing would melt since it's warm out, so these turned out to be the perfect fit with the filling on the inside. they are excellent!