Reviewed: Jul. 25, 2008

I cut this in half and still ended up with eleven muffins! They weren't too hard to put together in the morning and pair with yogurt and juice. I did half white sugar/half brown to make a chewier muffin. I didn't add coconut because I'm the only person who likes coconut in this house. (I know. What's wrong with them?) I used a dried berry blend in this recipe, too. These smell incredible while baking! I really liked them but the verdict is still out on the boys. I'll make these again for sure.

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tat2whttrsh

	Cooking Level: Expert
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Reviewed: Jul. 7, 2008

stayed fresh and moise for days

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Kelly Rozario


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Reviewed: Jun. 22, 2008

Very Tasty! I followed the advise of other reviewers and cut back the oil to 3/4 cup and the sugar to 1 cup. It made 18 medium size muffins. I'll make again and again.

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PAT79

	Cooking Level: Intermediate
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Reviewed: Jun. 18, 2008

YUMMY! My 18-month old devoured them. I didn't have coconut or walnuts and they still turned out fantastic! Can't wait to try them again with all the ingredients.

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HZLNUT

	Cooking Level: Expert Home Town: Chesterfield, Indiana, USA Living In: Zionsville, Indiana, USA
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Reviewed: Jun. 12, 2008

I have made this twice with a friend, YUMMY and easy, we made double batches the second time and they were wonderful! Played around and added more raisins and pineapple. These are delicious and freeze well!

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riverroadrn


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Reviewed: Jun. 10, 2008

These were delicious. I just chopped the apples and the carrots together in my mini food processor and it wasn't time consuming at all. Plus, it made the muffin more appealing to my picky 3 year old, who might have been discouraged by the carrot chunks! 2 cups= +/- 3 medium carrots

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Fernanda Rios


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Reviewed: Jun. 7, 2008

My family loved these! I was out of white sugar so I used brown. Also I halved the recipe and only used 1 egg. Had these for breakfast with Cool Off Smoothie from this site. Great way to get in your fruits and veggies!

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TRICIA JAEGER

	Cooking Level: Intermediate Home Town: Kenosha, Wisconsin, USA Living In: San Diego, California, USA
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Reviewed: Jun. 3, 2008

These are wonderful. I used 1 cup of whole grain wheat flour, 1/2 cup of apple sauce, no coconut, but a little extra apple, and baked them in a 12 count muffin pan (took a bit extra time). Next time I will add more raisins, and may be dates. Thanks for sharing,

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BONOGIRL

	Cooking Level: Expert Home Town: Sofia, Sofia City, Bulgaria
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Reviewed: Jun. 2, 2008

These were really tasty

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Jade


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Reviewed: Jun. 1, 2008

MMMM Made this morning with a few adjustments to make them a little healthier. I used whole wheat flour, substituted 1/2 C oil with 1/2 C applesauce, and only used 1 C sugar. I grated apple without peeling it, added chopped dates, the zest of an orange, and used the juice from the orange to make a thin glaze for the tops after I took them out of the oven. My husband, son, and I loved them.

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AJARMEN


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Reviewed: May 29, 2008

AMAZINGLY DELICIOUS! The recipe was perfect as is. I also added 1/2 cup crasins and used sucanat (1 cup) instead of white sugar. I shredded 2 very large carrots in the processor and used olive oil instead of vegetable oil. 12 muffins were in my oven for 28 minutes. YUMMMMM!!

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Lynnje


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Reviewed: May 20, 2008

I made this even easier by using baby carrots (hey, it's what I had) and putting them in the food processor and pulsed them until I had the consistency I wanted. I put the apple through the corer/peeler thing I have, then put it through the food processor as well. I accidentally used sweetened coconut because I didn't read the directions well enough before I went to the store. This still came out great! Next time I'll add more raisins, this is so good, not too sweet at all-which I was sure it would be!

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Jenny H.

	Cooking Level: Intermediate Home Town: Langley, Washington, USA Living In: Everett, Washington, USA
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Reviewed: May 16, 2008

These muffins are really great!!!! My husband loved them. I didn't have coconut so I used a little drained crushed pineapple and it was a great alternantive. Thank you so much for sharing this recipe. This will be the only one I use from now on.

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luv2bakecookies

	Cooking Level: Intermediate
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Reviewed: May 10, 2008

These are very good! Moist and yummy. Here are the changes I made: I used half white and half whole wheat, you couldn't even tell I did, I had no apples and I used no subsitute for them, and I used wheat germ instead of coconut. Next time I might try pureeing the apple and carrots, because I personally don't like the small bits that you find when you bite in. All in all quite good - I will be making them again! (I can definitely see adding pumpkin somehow...)

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Opaka

	Cooking Level: Intermediate
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Reviewed: May 6, 2008

I'm not a sweets person, so I really enjoyed these muffins! They are dense and not-too-sweet, with a surprise in every bite. Will it be a carrot? A raisin? Some apple? A nut? What's not to love from a muffin with a little of everything?! It took me a little while to find the coconut, but I finally found the unsweetened kind in the health food/organic aisle.

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Michiko


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Reviewed: May 4, 2008

absolutly beautiful, stunning, yum, not change one bit except used brown sugar because i had it in

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marcelle

	Cooking Level: Intermediate Living In: Manchester, Greater Manchester, England, U.K.
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Reviewed: Apr. 27, 2008

way good!!!! put a streusel topping on for kids loved em, great !!!!!1

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sewoverdrawn

	Cooking Level: Intermediate Home Town: Fort Smith, Arkansas, USA

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