Reviewed: Apr. 28, 2009

I also used whole wheat flower and cranberries instead of walnuts. I wish I had of had apple sauce because they would be better without so much oil. However, very yummy!!! Will definitly make again!

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City Chic

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 25, 2009

These were great muffins. The things I did differently were using 1/2 cup oil and added 1 jar of apple blueberry (baby food. I did not have flaked coconuts available so I added chopped dried mangoes. Also added 2 tablespoons of plain yoghurt. So moist and very yummy. Made 12 muffins and small 1 pan.

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Abigail

Cooking Level: Intermediate

Living In: Lapu-Lapu City, Cebu, Philippines

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Reviewed: Apr. 23, 2009

love them these are so easy to make and taste great

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mariaj95376

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Reviewed: Apr. 14, 2009

These were great! I used whole wheat flour instead of all purpose flour, used 1/2 cup light tasting olive oil instead of vegetable oil, 1/2 cup strawberry flavored applesauce(that's all I had), and used 1/2 cup brown sugar and 1/2 cup white sugar. A very forgiving recipe!

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awimbo

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Reviewed: Apr. 14, 2009

These are wonderful! I made some modifications based on others' recommendations. I ommitted the oil and just used milk and applesauce. I added pumpkin and ground flax seed. They stay moist and are delicious! Thank you for this recipe!!

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Ashley

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Reviewed: Apr. 12, 2009

UPDATE:I love these but they're not easy to just "whip up". For a brunch I was having, I measured all the dry ingredients a couple days ahead, put the nuts, raisins & coconut in little baggies and grated the carrot the night before. In the morning all I had to do was mix the wet ingredients and grate the apple. It was worth the planning. FIRST REVIEW:I was really dubious making these! There seemed like so much to do and the batter didn't seem that "batter-y". HOWEVER, they were wonderful! Very moist and flavorful. I used (preference & what I had) pecans, craisins & sweetened coconut (backed off on sugar as one reviewer suggested). I have never sub-ed applesauce for oil before but I did half/half as some suggested. I served them Easter morning with the Amish Breakfast Casserole and fresh fruit. Lots of compliments. This is a keeper.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Apr. 11, 2009

These were great! Not too sweet which makes them a perfect pairing with coffee or hot tea. Used Splenda instead of sugar and applesauce instead of oil which makes them figure-friendly and not at all greasy. Also, because of the applesauce these keep really well (not that you will have any left). Instead of raisins, I used mixed dried fruit (a combo of golden raisins, dried apricots, pineapple, apples and cranberries). Shredded 4 medium carrots to reach required amount. Enjoy!

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rach747

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Reviewed: Mar. 23, 2009

yummy!

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Citygirl

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

These are quite good! I used 1 1/2 cups whole wheat flour and 1/2 cup all purpose flour. I substituted applesauce for the oil (to make it healthier). I omitted the walnuts (personal preference) and reduced the coconut. Even with all my changes, these still turned out great- and healthier than the original! I got 16 muffins out of this recipe. Thanks for the recipe!

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 22, 2009

made this for my daughter and friends they loved them and are now asking for the recipe

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helen3628

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Reviewed: Mar. 21, 2009

I normally bake everything exactly to the recipe on its first try. . . I didn't have everything so I had to make some changes. . . I had 2/3 of a cup of oil and only 1 and 1/2 cups of carrot, plus only about 1/8 of a cup of raisins. I added about a half cup of tired and kind of dried blueberries along with a grated pear and a third of a cup of water to make up for some of the lost moisture. These still turned out very well. This seems to be a foolproof recipe!

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Meghan

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Mar. 19, 2009

these muffins were great! i substituted some applesauce for oil, decreased the amount of sugar,and used whole wheat flour for a really healthy breakfast muffin for my kids. they gobbled them up!

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easycookinmama

Cooking Level: Intermediate

Home Town: Placerville, California, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Mar. 19, 2009

My husband who swore he would not like them gave them an A+++. Thanks!

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BaByBaMz

Cooking Level: Beginning

Home Town: Miami, Florida, USA

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Reviewed: Mar. 16, 2009

I made the recipe as written but subbed pineapple tidbits for the apple. It was less work to not have to peel and chop an apple. Thanks for the recipe.

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Cook4U

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

Tasty breakfast muffin. I subbed 1/2 c of the oil for applesauce, used half the coconut and added an extra apple to try to make it a bit healthier. What a healthy way to get more veggies in my kids.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Mar. 2, 2009

Very good, BUT...1) It's too oily. Next time I'll use 1/2c. oil plus 1/2c. applesauce. 2) It needs more salt. Next time I'll add a shy teaspoon of salt. (Note: I used egg replacer--bought at a health food store.)

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R. Fernandez

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Reviewed: Feb. 28, 2009

I have made large batches of these for two events, and each time people can't believe how delicious they are. I've used 1/4 c. oil and 3/4 c. applesauce to cut down on the oil. Make sure you pour the wet portion into the flour and carrot portion in parts so as not to make the batter overly liquidy. I like to sprinkle more nuts on top after I've got the batter in the pan. They bake well in both cups and on their own in the pan.

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Middy

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Reviewed: Feb. 24, 2009

Really good. I loved them and one of my kids LOVED them. The other kid did not.

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JENNHARJE

Cooking Level: Beginning

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Reviewed: Feb. 21, 2009

I made these and changed a few ingredients to make them healthier. I replaced all the oil with unsweetened applesauce, all the flour with wholewheat flour, used 6 egg whites instead of 3 eggs and omitted the nuts. Lots of fat in the nuts, and I don't like them in muffins anyway. The only fat remaining in the muffins is in the coconut. Next time I may try to either cut down on the sugar or replace with Splenda. My kids ate some, but didn't love them, but I think they're a great tasting diet muffin. I used a small muffin top pan.

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karenkooks

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Reviewed: Feb. 16, 2009

These are divine! I'd love to try this recipe with less sugar and more whole-grain flour as they were a tad on the sweet side for our family. I used a half cup of whole-wheat flour, but I think I'd add double that amount next time. Also, I think I'll try subsituting applesauce for some of the sugar.

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