Reviewed: Nov. 5, 2009

Wonderful tasting, healthy and filling muffin with lots of fiber. A great start to your morning. It is the type of recipe that you can add almost anything you want. Made 12 jumbo sized muffins and was able to freeze about half. Try to incorporate some ideas from the reviews listed.

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Denise

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Reviewed: Nov. 2, 2009

Excellent. Substituted applesauce for oil, mashed banana for apple. Used more walnuts. Cooked about 30 minutes and could have used more. Great flavor and healthy.

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LECKMAN

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Reviewed: Oct. 31, 2009

These were delicious! I'm a foods teacher at a local high school and definitely plan to have my students make these. Instead of 1 cup of vegetable oil, I substituted 1/2 cup vegetable oil and 1/2 cup applesauce. Also I got 18 muffins out of this recipe and used a granny smith apple...so moist too.

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khelser

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Reviewed: Oct. 26, 2009

I made a healthier version and the family loved it. The changes included: all applesauce (no oil), half white flour/half wheat flour, only 1/4c. coconut, added 2 small bananas, added 1/4c. ground flaxseed, half brown sugar/half white sugar, oatmeal sprinkled on top, no nuts. Other ingredients remained the same. Nice and moist! Very sweet-will probably decrease the sugar next time too.

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Mommyof4

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Firestone, Colorado, USA

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Reviewed: Oct. 26, 2009

These were alright.. I normally rave about all muffins but this recipe just didn't do it for me. Like most, I halved the oil, substituting it with apple sauce. I also added extra cinnamon, and substituted oats for the coconuts. Used 3/4c white sugar, 1/4c brown. They weren't bad, but I've had better.

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Hanna

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Urbana, Illinois, USA

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Reviewed: Oct. 25, 2009

These are great! I had to leave out the coconut and nuts for the kids, and finely chop the raisins. I also substituted 1/2 cup of flour with whole wheat and 1/2 the oil with fat-free plain yogurt. Like others, I just couldn't bring myself to use all the oil. These turned out fantastic and I was surprised they are not too sweet. I can't wait to sneak them into the kids' lunchbox.

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Cat Payton

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Reviewed: Oct. 21, 2009

YUM! I even made a "healthy" version and It was delicious! Very moist and good. I used 1 1/2 cups of whole wheat flour and 1/2 cup of ap, 1 cup of unsweetened applesauce instead of flour, reduced the sugar to 1 cup, left out coconut and nuts, and sprinkled with oats on top. It made 17 muffins this way at about 140 calories each!!! Very very good!!! Loved them.

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themrs720

Cooking Level: Beginning

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Reviewed: Oct. 15, 2009

I followed the recipe exactly as written and these muffins have an EXCELLENT taste and texture. However i do agree with other reviews that 1 cup of oil is too much....they literally left a puddle of oil anywhere they sat!! Thus I will try the 1/2 applesauce/oil idea next time. otherwise this recipe is a new favorite!!

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lesia

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Reviewed: Oct. 12, 2009

The whole family loves them

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Dlwitzke

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Reviewed: Oct. 10, 2009

Umm.....Yummy! I halved the recipe and afterward realized I forgot to add salt. As another reviewer suggested, I added applesauce instead of oil. Much healthier than the waffles I was planning to have this morning. Delicious!

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BCBAKINGMOM

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Reviewed: Oct. 5, 2009

Thank you, Debbie... for this easy, wholesome yet delicious recipe! I made the following changes to suit personal taste : - • Used 1 ½ cup of All Purpose Flour + ½ cup of whole meal flour for extra wholesomeness • 1 ½ cup of shredded juice-drained carrots (that was what I had) • 2 mashed over-ripen bananas mixed with 1 tsp of cider vinegar • 2 shredded apples instead of 1 (juice drained) • Subbed ½ cup of oil with applesauce • Only used 1 cup of brown sugar • Used ½ of raisins and cranberries (lightly tossed with flour) • Omitted coconut flakes coz I had none • Added 1 tsp of Allspice in flour mixture. Finally, I topped them with simple mixture of 1 tbsp of brown sugar (which I cut from muffin mixture), 1 tsp of cinnamon and some finely-chopped walnuts! With above changes, I got 16 wholesome, delicious and well-balanced muffins last night. They had a nice banana+applesauce moisture, cranberries+raisin natural sweetness and we really enjoyed its irresistible aroma while baking. These vitamin-packed nutritious muffins are not only perfect for breakfast.... but also good as light lunch or even dinner as they are really yummy, soft and nice looking! Will be baking them real soon!

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LilyLoves2Cook

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

Very delicious! Thanks so much for the recipe! I also replaced the oil with the applesauce by the way and it was just super great and healthy :-)

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topolino

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Reviewed: Oct. 4, 2009

These muffins were delicious, but I did make a heapload of changes to them! No disrespect to Debbie... I used half whole wheat flour and half all purpose; I exchanged half of the oil for applesauce, and replaced the coconut (which I really dislike) with oats. On top, I sprinkled a cinnamon crumb topping, leftover from a pie I had made last week. I know that the crumb topping isn't necessarily healthy at all, but I thought it added a nice sweet touch :) I used my food processor to chop up the apples and carrots: I only had baby carrot, so in case you're wondering - 20 baby carrots roughly equal 2 cups of shredded carrots, and two small granny smith apples were used in place of a large one. These muffins are delicious, and you feel good about yourself when you eat them!

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Minnie K

Cooking Level: Beginning

Home Town: Ra'anana, Mehoz Tel-Aviv, Israel

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Reviewed: Oct. 3, 2009

Delicious! Restaurant quality - I am proud to serve these. I decreased the oil to 1/2 cup and added an extra shredded apple. I also added a few minutes to baking time - they weren't quite ready after 20 minutes. Will definitely make again!

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Stacey L

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Reviewed: Sep. 29, 2009

This is delicious and filling muffin. I substituted whole wheat flour for the all-purpose, 1 cup brown sugar instead of the white sugar, 4 teaspoons of cinnamon instead of 2, finely diced the carrots and the apple instead of shredding, added 1 mashed banana, added 1/2 cup sunflower seeds, reduced the coconut to 1/4 cup and used 1/2 cup oil and 1/2 cup applesauce instead of the full cup. I know that these are a lot of changes, but this is the way I like them best. It is a great recipe to play around with. Maybe next time will try craisins in stead of raisins.

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SnL

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Reviewed: Sep. 28, 2009

great!

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kyoung

Cooking Level: Expert

Home Town: Thousand Oaks, California, USA

Living In: Redford, Michigan, USA

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Reviewed: Sep. 20, 2009

Very good as is but I made substitutions to fit our family. Subs. strawberry applesauce for oil, 1c brownsugar, 1/2c white sugar, 1c unbleached flour, 1c ground oats, lemon extract, apples, coconut, carrot, and vanilla extract, no nuts. Great recipe that can be adjusted to what is in the pantry.

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shakenbake

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Reviewed: Sep. 19, 2009

Absolutely delicious! I used Craisins, though. Great recipe to use lots of leftover ingredients. Will definitely make again.

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baker1968

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Reviewed: Sep. 19, 2009

This recipe is perfect just as it is! Delicious -- I think next time I might add more nuts/sunflower seeds/whatever -- fool proof recipe! Thanks for this. :)

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Julie Anderson

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Reviewed: Sep. 17, 2009

replace oil with equal amount applesauce, added a little nutmeg, and topped with wheat germ before baking.

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xoxoheather

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Easy Morning Glory Muffins

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