Reviewed: Nov. 9, 2009

Excellent muffins! Moist and flavorful even with whole wheat flour. The only change I made was nutmeg instead of coriander.

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Kristy

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Reviewed: Nov. 3, 2009

These take a little more prep than regular muffins but they are worth it! Try making them with whole wheat flour- better for you and taste just as good!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

I've been looking for some recipes with veggies in them since my toddler is not a fan of the textures of vegetables. Her and I made them today (what a mess- flour everywhere but such fun) and they were a huge hit. I also chopped the apples because I like to bite into them. And I used white whole wheat flour. I was afraid this would make them dry; it was a little bit dry but they were still fantastic and it makes them even more wholesome. Only thing I would do different is to bake them a little less- it would help with the dryness.

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jonnyandeden

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Reviewed: Oct. 24, 2009

These muffins are not only healthy but very yummy. I have made them a lot. My husband really likes them as well. The only thing I do different is I put in the cranberries whole. It saves time and you get that yummy cranberry flavor. Thankyou Esther for submitting this recipe.

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Norma

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Reviewed: Sep. 20, 2009

I think these are fantastic. I used frozen cranberries. I didn't have any carrots and was scared that would affect the moisture. I added raisins instead of the carrots and a splash of soy milk when mixing them up. I also used 1/2 ww flour. They turned out great. I was nervous because the reviews were saying they were dry, but they weren't. And they have plenty of flavor for me, I really like them.

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Jun. 2, 2009

I just made these muffins and followed some suggestions of people who previously made these. I used a 1/4 c extra carrot, dried cranberries instead of fresh, 1 tsp extra cinnamon, and 1 tsp added to the apple while i let it marrinate in sugar for the 10mins. I also added a tsp of vanilla. I cooked these muffins for 20mins and they turned out perfect. Anyways, I found them very bland tasting. Next time I will use a pinch of nutmeg, half brown sugar and half white sugar and maybe even some all spice.. This is a great base for a muffin but needs more flavor! Thanks for the recipe.

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KandyCook

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Reviewed: Mar. 30, 2009

Easy recipe. I also used the powdered egg substitute because my son is allergic to eggs.They came out great. easy

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amy carol

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Reviewed: Jan. 25, 2009

Great recipe! I used whole wheat all purpose flour and almonds, pumpkin and sunflower seeds instead of nuts. Very moist and healthy!

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Diana M.

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Reviewed: Jan. 12, 2009

Fabulous recipe. The first time I made it I substituted applesauce for the shredded apples and baked it into loaves by reducing the heat to 350 for 50 mins or so. Turned out great!

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Anita76

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Reviewed: Jan. 1, 2009

I made these muffins for breakfast Christmas morning. I chopped all the fruits and veggies the day before and had them ready to add to the batter in the morning. When my 3 kids (all college students) got up they were fresh from the oven and delicious.

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JLAWRENCE2

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Reviewed: Dec. 27, 2008

I would make these again but add something to spice it up a bit more, too bland for my tastebuds.

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Suzetta

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Reviewed: Dec. 21, 2008

Made these muffins for some friends who were coming to visit and they were a huge hit! I omitted the coriander and coarsely chopped pecans were my nut of choice. Definitely reduce the cooking time, 20 minutes produced perfectly browned and moist muffins. I didn't have any paper liners so just lightly greased the tins and the muffins came right out, no problems. This will become a regular in our house!

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rachelanne

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

I wasn't too crazy about this recipe. With all the ingredients that were included it sounded awesome, but they turned out a little bland. The first batch was slightly over-done even though I didn't cook them for the entire suggested time. I definitely would suggest dropping the cooking time by 5 minutes and possibly adding some orange zest for flavor.

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Heatherene

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Reviewed: Nov. 29, 2008

Made these the morning after T-Giving. It was a good way to use up T-Giving groceries & wasn't overly sweet. My changes: Didn't have coriander so used 1-1/2 tsp allspice. Added 1/2 Tblsp lemon zest. Left out nuts for my picky husband. Both moms asked for the recipe.

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Heather

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Reviewed: Nov. 6, 2008

These muffins are fabulous!!!!!

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Barb

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Reviewed: Oct. 27, 2008

I really really liked these muffins! I used diced apples (not shredded) straight from a North Carolina orchard, 1/3 cup less sugar than called for and dried cranberries instead of fresh. I also didn't have any coriander so I left that out. These are so great and pretty healthy too! Don't bake them as long as the recipe says or they will be very dry!! I cooked for twenty minutes at 375. I might bake at 350 next time instead of 375 to see how well they turn out since that's the more standard temp for baking. Give these a try!!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

I made this without the eggs, by substituting 1/4 cup of wheat germ and a half cup water. I also only had one cup of chopped apples, so I cut back the sugar to 1/2 cup and the flour to 2 cups only. I used half a cup of sliced almonds and kept the rest of the recipe as is and they turned out moist and delicious. Also, I forgot to add the spices and it didn't matter. Still very tasty!

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Oct. 2, 2008

I love this recipe! These muffins are so moist and the spice is just right in my opinion. I used Sunflower seeds for the nuts and it was perfect!

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Jeannette L.

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Reviewed: Dec. 4, 2007

these were very good, but the coriander was a bit too much. next time i think i'll either cut in down to 1 tsp or omit it all together. thanks for the recipe! they didn't stay on my counter long!

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trollmother

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

these muffins are great i like the flavor alot i would probably like it with dried cranberries better because of the tartness of the fresh ones but my hustband loved them i made 12 at 6:00 and its 8:00 now and there are only 3 left!

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