Reviewed: Mar. 28, 2008

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.

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ahoffort

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Reviewed: Mar. 26, 2008

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.

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Ventiiced

Cooking Level: Professional

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 10, 2008

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!

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MEGLANGFORD

Cooking Level: Intermediate

Living In: Lake Forest, California, USA

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Reviewed: Mar. 6, 2008

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

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Ummwesam

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Mar. 4, 2008

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.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Feb. 13, 2008

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!

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Jodiferkay

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Reviewed: Jan. 31, 2008

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!

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jeclayto

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Reviewed: Nov. 27, 2007

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.

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mama cooker

Cooking Level: Expert

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Reviewed: Nov. 22, 2007

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...

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ALON

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Reviewed: Aug. 30, 2007

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.

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Aug. 26, 2007

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!

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MrsNesbitt

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Jul. 26, 2007

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.

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stac

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jul. 21, 2007

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.

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Alison Diven

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 24, 2007

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!

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PRATTKITTYKAT

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Reviewed: Mar. 10, 2007

I run a kitchen at a retreat center and we have modified this recipe as a coffeecake (we just swirl in the cream cheese before baking). It is one of our most requested recipes. Thanks for a fantastic recipe.

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ROBINatAMIGO

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Reviewed: Feb. 2, 2007

I made these recently because I had some carrots that really needed to be used. These were really good! I did leave out the cream cheese filling (sigh) but that would have definitely been the icing on the cake. I used all whole wheat flour and splenda. They stayed moist the enitre time.

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mom2five

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Reviewed: Jan. 24, 2007

This is a great recipe. I followed MAGNIFICAT's advice and boiled the raisins, used applesauce and less oil, (all I had was cinnamon applesauce and that turned out fine,) less sugar, and added spices. These were perfect with the applesauce in place of oil--I can't imagine how greasy they'd be if I'd used the full amount of oil. Also, I just put in a few extra spices--I think I will use more next time--they just had a hint of spicy-ness with what I had added. (I'm glad I added some spices.) Also, I added chopped pecans--YUM! I didn't mix the pineapple juice with the cream cheese, and I wish I had--or done something with the cream cheese--I was just trying to save some time. If you don't mix in the pineapple juice--you get pretty much what you'd expect--a lump of cream cheese in the middle of the muffin, (which is still good, but would be better thinned and sweetened by the pineapple juice.) Also, I'm not a huge chunk-pineapple fan, but the muffins come out not tasting like pineapple, and the pineapple makes them sweet/moister, and gives it a nice texture. Great muffins! My husband and I love them.

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Jackie B

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Ames, Iowa, USA

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Reviewed: Jan. 6, 2007

This yielded excellent results. I skipped the cream cheese center (hubby has prostate cancer so I eliminate dairy fats as much as possible). Still turned out great. I was very generous in my measurements of carrot and pineapple. Added a dash of nutmeg, handful of ground walnuts. I bet with the cream cheese these are awesome but feel free to skip that part to reduce fat - you'll still get a terrific muffin.

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Lorie

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2006

These muffins are fantastic! I made them for Thanksgiving morning, and they were a huge hit. I'll for sure make them again. Thanks Allrecipes!

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vdrown

Cooking Level: Intermediate

Home Town: Kennebunk, Maine, USA

Living In: Bozeman, Montana, USA

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Reviewed: Nov. 16, 2006

Delicious! I omitted the coconut and cream cheese, used less sugar and oil and these were very yummy! Also added chopped walnuts, cran-raisins, and a cup of pumpkin (instead of the applesauce that other's used.) Increased the oats a bit more and added flaxseed and wheatgerm to the mix! Great mix of flavors! Thanks!

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Pam L.

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