Reviewed: Jan. 30, 2008

What a great way to sneak healthy stuff into a snack! My kids, who granted eat things some don't, just love these. YUMMY!

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tbeaven

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Reviewed: Jan. 24, 2008

I used to work at a "From Scratch" Bakery and my favorite goodie was a muffin called Glorious Morning" and this is almost identical. I took the suggestion of another reviewer and replaced the oil with pumpkin puree and because I couldn't find unsweetened coconut I used sweetened and replaced 1/4 cup of sugar with Splenda and used whole wheat flour in place of AP. These muffins are dense, chewy and moist. Heaven!!!! I plan to make a big batch and freeze them so that I always have some on hand, perfect for those morning when there's no time to eat!

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Jenny H.

Cooking Level: Expert

Home Town: Spring, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Jan. 23, 2008

Wow, this is a great recipe! I do make a couple changes. I use 1 cup whole wheat flour, 1/2 cup white flour, and 1/2 cup flax. I also substitute 1/4 cup brown sugar for white. I will certainly make this again and again. THANKS

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HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Jan. 22, 2008

Great recipe and good reviewer comments. I made the recipe as indicated except substituted 1 cup of apple sauce for the oil (worked well), reduced the sugar to 3/4 cup (1/2 cup brown and 1/4 cup white) and added sunflower seeds for the walnuts. Yummy. Thanks for the recipe Debbie.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Jan. 21, 2008

these were great!! we followed the recipe, except left out the coconut and they were wonderful. even my picky 4 yr old who won't eat carrots, couldn't resist.

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amani

Home Town: Palos Hills, Illinois, USA

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Reviewed: Jan. 18, 2008

I thought these muffins were good. I altered the recipe due to lack of two ingredients. I Substituted white flour for wheat and used shredded zucchini instead of carrots. My husband and daughter weren't crazy about them probably because they weren't overly sweet (Hubby scored them a "3") but I thought they were good.

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Kari

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Jan. 17, 2008

In my quest for my family and myself to eat a bit more healthy....this recipe was yummy! I did omit sugar, using 1 cup of Splenda instead. Very moist and flavorful! Thank you for a great recipe.

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EMMA37

Cooking Level: Expert

Home Town: Nashua, New Hampshire, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Dec. 25, 2007

Very good.

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Luv2Bake

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 10, 2007

Very good and just like I remembered them as a kid! I made some regular size muffins and some mini muffins for my toddler. He LOVED his little ones!

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JESSEANGELA

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Reviewed: Dec. 3, 2007

I'm really impressed at how delicious these muffins turn out with all the healthy modifications other reviewers have suggested. I substituted whole wheat flour for the all-purpose and applesauce for the oil (so no oil whatsoever in the muffins). They were so moist! I think next time I will add more nuts and try substituting brown sugar for the white.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Nov. 7, 2007

Very good. I diced the carrots and apples finely, rather than grating tthem. I also added craisins. I used half the oil and added plain yogurt. Will make again.

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sbruins79

Cooking Level: Expert

Home Town: Waupun, Wisconsin, USA

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Reviewed: Nov. 4, 2007

These came out fantastic. I did make alterations though. I used 1/2 whole wheat flour, upped the baking soda by a 1/t tsp and instead of grated carrots (I was out of carrots) I grated sweet potato. Came out really good. I doubled the recipe and had enough for 48 regular size muffins (froze half for later). Thanks for sharing.

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shan~

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

My family loved it! I used 1 cup of brown sugar instead of white sugar. I also cut down oil to half cup and I used half cup of crushed pineapple with juice. ( didn't have apple sauce ) It turned out great! Thanks For the great recipe!

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staysee

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Reviewed: Sep. 30, 2007

I love these muffins! They're easy to make, and delicious. They greatly resemble the muffins I used to have at local hangout in Edmonds, Washington--Brusseau's. Anyway, try 'em--they're really terrific.

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Beth

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Reviewed: Sep. 20, 2007

Loved it! Need to leave them in longer than 20 minutes next time for my oven. Used pecans since two of my boys are allergic to walnuts.

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Carolyn

Cooking Level: Intermediate

Living In: Blairstown, New Jersey, USA

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Reviewed: Sep. 19, 2007

These were great. I did use only 1 cup of white sugar and used 1/4 cup of brown and I didn't have any coconut so I threw in another Granny Smith apple. When I was filling the muffin cups to the brim I was worried about overflow but that didn't happen. It also made 15 muffins. I baked for 22 minutes and they were perfect.

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Lynda

Cooking Level: Expert

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Reviewed: Sep. 1, 2007

INCREDIBLY FANTASTIC! Made them exact to recipe the first time but thought it was missing something. Made the second time with the following changes: . Reduced oil to 1/4 cup . Added 3/4 cup unsweetened applesauce . Replaced white sugar with brown . Doubled the cinnamon . Increased salt to 1/2 tsp . Toasted the coconut & walnuts before adding to recipe . Lightly sprinkled tops with powdered sugar after they were done of course. All I can say is WOW... even better! I got 24 regular sized muffins both times. My 8 year old who does not like coconut or walnuts LOVED them and wants to take them for his school snack.

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JEA9S

Cooking Level: Expert

Home Town: Venus, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Aug. 28, 2007

I was looking for just a carrot muffin so I omitted the raisins,nuts,apple,and coconut.I replaced 1/2 the oil with 3/4 cup of applesauce and used 1/2 cup of extra light olive oil.These make the best carrot muffins!I have tried some of the carrot muffins recipes on this site and they are not near as good as this!My search is over, finally!Thanks for sharing!

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Dirtygurdy

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Reviewed: Aug. 10, 2007

These are my favorite muffins ever! I did make some changes. Instead of rasins I used pineapple tidbits and I used half a cup of oil and half a cup of apple sauce. Even with the changes they were still very moist and yummy.

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Marie

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Reviewed: Jul. 7, 2007

These muffins are just not my taste. They are nice and moist but bland for me. I took them to work and coworkers either loved them or did not care about them at all. I did not care about them at all. I love carrot cake but I did not like the carrots and coconut in these muffins. I would use more spices too. Sorry, but wont make again.

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