Reviewed: Jul. 28, 2009

These remind me of the morning glory muffins I used to get at a local restaurant that is no longer open. They are moist and calorie-free. Well, almost calorie-free. :-)

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Vince

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Reviewed: Jul. 26, 2009

Love these. Followed some of the suggestions and they turned out wonderful. One of my new favorite muffins. thanks so much

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Irene R

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Reviewed: Jul. 6, 2009

I made these exactly as written. Very very good and full of great flavours.

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pamjlee

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: London, Ontario, Canada

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Reviewed: Jun. 27, 2009

These are great muffins. I used cinnamon apple sauce instead of oil and even my kids liked them.

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tisharene1665

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Georgetown, Texas, USA

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Reviewed: Jun. 20, 2009

Excellent base recipe. I ended up making a few changes like others. Instead 1c veg oil, I used 3/4c unsweetened applesauce and 1/4c veg oil. I used half white flour and half wheat flour and 3tsp of cinnamon. I didn't have an apple or coconut so left them out. Next time I want to try with an apple and coconut and will double the recipe and try freezing some for later. My 3&5 yr olds each ate 2 after lunch. They said they were the best ever!!!

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Ellen77

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Reviewed: Jun. 19, 2009

These tasted really good, but they didn't rise up for me. The just stayed flat. They were really moist and delicious, so I will certainly make them again.

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Christina

Cooking Level: Intermediate

Living In: Roanoke, Virginia, USA

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Reviewed: Jun. 17, 2009

Great Recipe!!!! Second time I have made them in a week! I used 3/4 cup apple sauce and 1/4 veg oil. Also, I added 1 shredded zucchini to the mix, and place raw pumpkin seeds on the tops for a bit of crunch!!!

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Ashytoe86

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Reviewed: Jun. 10, 2009

Awesome with a few changes. Mine were.. Making them all whole wheat, I up the carrots, switch the walnuts for pecans and change the veg. oil into coconut oil!

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Bluucantu

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Reviewed: Jun. 9, 2009

These will make you feel good inside. Some changes / suggestions I made: use 1/2 whole wheat flour, use 1/2 C brown sugar (total), use shredded sweet potato instead of carrots, use craisins instead of raisins, dice the apple (green), sub apple sauce for olive oil. A double batch made 44 muffins for me.

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MPEPLIN

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Reviewed: Jun. 9, 2009

FINALLY - the perfect muffin recipe! I did reduce sugar to 3/4 cup b/c over a cup seems too much, and they were perfectly sweet. I will attempt applesauce next time as other reviewers have noted, the oil did make them sort of greasy, but very moist!

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: May 22, 2009

great base recipe that makes it easy to use any sort of fruit or veggies you have on hand (mix 'n match zucchini, carrots, apples, rhubarb, dried cranberries, raisins, cherries, etc). chopping takes a bit of time, but it's worth it. applesauce easily takes the place of all the oil as suggested. it's also easy to sneak in some extra healthfulness with some ground flax seed, etc.

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firstdawn418

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Reviewed: May 22, 2009

great base recipe that makes it easy to use any sort of fruit or veggies you have on hand (mix 'n match zucchini, carrots, apples, rhubarb, dried cranberries, raisins, cherries, etc). chopping takes a bit of time, but it's worth it. applesauce easily takes the place of all the oil as suggested. it's also easy to sneak in some extra healthfulness with some ground flax seed, etc.

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tracylynn77

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Reviewed: May 18, 2009

Truly delicious. Only gave it 4 stars because they did not rise. Muffins were flat. Other recipes rise nicely. Made several batches with same results.

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jtbzz

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Reviewed: May 16, 2009

Really soft and yummy! I used applesauce instead of oil. My whole family loved it

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Loull

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Reviewed: May 14, 2009

I make these about once a month. I often host a morning meeting with some of my friends every Wednesday morning. I generally try to bake something new each time. These muffins have been by far the best recipe I have tried and the ladies request them every week! I always make these with half whole wheat flour and half white. I also omit the nuts (I'm not a huge nut fan!) I also make the batter the night before and then throw them in the oven the next morning. You definitely have to try these!

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the6greggs

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Reviewed: May 12, 2009

We love these muffins! I usually throw whatever extra fruits I have on hand in the blender -- bananas, a couple of apples, carrots, zucchini, etc., and puree till smooth, since we aren't big on "shreds" of stuff in our muffins. I up the spices and dry ingredients till my batter is "muffin-y texture." I sub some whole wheat flour, and do about 1/2 applesauce 1/2 oil to cut down on the fat, but still keep them moist and tasty! This makes TONS of muffins for me -- I put some in the freezer and the rest in the fridge for hubby to grab for a quick breakfast on his way to work. Thanks a bunch! These are versatile and easy to make to taste!

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For King and Prince

Cooking Level: Intermediate

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Reviewed: May 12, 2009

Great recipe to follow exactly or make you own! I omitted the oil and replaced with applesauce, and used whole wheat flour. I also added 1C zucinni and 1C carrots instead of 2C carrots. Great way to get more veggies in my toddler--she LOVES them1

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canlyn2u

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Reviewed: May 6, 2009

I added drained, crushed pineapple instead of coconut and took other recommendations to substitute 1/2 the oil for applesauce, also used 1/2c. buckwheat honey instead of sugar. YUM!

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Heth

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Reviewed: May 4, 2009

these were tasty and easy except for the grating part. they were a bit oily. i should have taken other reviewers advice and used applesauce in place of the oil. i would also use a tad bit less carrot.

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