Reviewed: Jan. 10, 2009

These muffins are the best! I am not even a big muffin person. I highly recommend you try these muffins. I have been on this website for a couple of years and this recipe has prompted me to write my first review. They are so tasty. They look very appealing. My family could not stop eating these. I made them without raisins to please my picky 4 year old. I also used 3/4 cup oil, a little less than the recipe calls for. These muffins are a winner!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

livvylove

Cooking Level: Intermediate

Home Town: Beverly Hills, Michigan, USA

Living In: Scottsdale, Arizona, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 9, 2009

These were so yummy the family loved them. They reminded us of the ones they used to have at the bakery in Disneyland. I always use half oil and half applesauce when making muffins or bread. Omitted the raisins just a personal preference. I think next time I'll use pineapple in place of apple. Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

These muffins are outstanding. My three year old loved them. I did cut the oil down to about 1/4 cup and they were super moist.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Snookies

Cooking Level: Expert

Living In: Buffalo, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

I love recipes like this because they are so fool proof. I am not much of a baker and often ruin things by experimenting with the recipe. I did the same with this recipe and was so sure I had ruined it, but they came out perfect!! Moist, firm, perfect texture. I only made modifications for health purposes. The changes I made were: 1) less carrots -- only about 1 1/4 cup, and an extra apple, 2) brown sugar instead of white, 3) I replaced the coconut and nuts with a cup of oat bran, and 4) used part oil, part yogurt. The batter was really thin, even though I didn't really change the quantities of dry/liquid ingredients -- is it supposed to be this way? They still came out perfect though. Great recipe. These muffins taste even better the next day when the flavors have settled in! Amazing!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BGChef

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

My one complaint is that they were too oily. I usually substitute 1/2 applesauce and 1/2 oil when a recipe calls for oil. But since I did not have any on hand, I made per recipe instructions. When I took the muffins out of the pan, there was a thick coat of oil in the pans and they smelled of the canola oil. However, when they cooled and I ate them, they were very very tasty and little hint of oil flavor. I will use this recipe again with my applesauce substitution.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jaycie

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 8, 2009

I did as others suggested and used 1/2 cup oil and 1/2 cup home canned applesauce and only 1 cup sugar. I skipped the coconut as I was out. Got 24 standard muffins. I do have a giant muffin tin but was out of large papers. Also, sprayed the inside of the papers for easy removal of the muffins. They were fantastic. A great Weight-watchers treat at 1 point each for the smaller muffins. Next time I will use whole wheat flour for a more healthy muffin. I suggest that you mix the dry ingredients carrots and raisins well before you add the egg mixture.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ShirleyAnn

Cooking Level: Expert

Home Town: Hamburg, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

This was sooooooo yummy. Used whole wheat flour and added flax seed. Also used applesauce instead of oil. Got rave reviews, my 3 year old twins and 6 year old gobbled them down not knowing they were sooooo healthy. Thanks!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Mommyof3

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

Used half oil, half apple sauce and pecans instead of walnuts. Turned out great. Passed the recipe on to 2 neighbors. Will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

trrk

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2009

LOVED this recipe! I would recommend, after shredding the carrots - cooking them for a couple of minutes in the microwave, just to make them less crunchy. I also ran my apples, carrots, and raisins through the food processor to make them extra fine & release the flavor more. I've been cutting back on sugar, so I changed a few things in this recipe. I used 2 bananas in place of the sugar, 1 c. applesauce in place of the oil. These substitutions make the finished muffin very moist. Very tasty recipe though. Thanks for sharing it!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

chef-janie

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

Very good flavor. I used 1/2 white flour and 1/2 whole wheat. They are yummy. Followed recipe exactly and made 16 good sized muffins.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MelanieMassachusetts

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

Delicious. I didn't peel the apples (I used two apples and not so many carrots since I didn't have that many), substituted applesauce for half of the oil (used light olive oil), and used whole wheat flour. Turned out great. I'll reduce the sugar next time.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kareno

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: South Bend, Indiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 5, 2009

These are very yummy. I did make some alterations based on what I had on hand and health factor. I used whole wheat flour, added 1/4 cup of wheat germ, used 1 cup of brown sugar instead of white, used mixed dried berries instead of raisins, didn't add coconut, and used 3/4 cup unsweetened applesauce + 3 tbs oil + 1 tbs honey instead of 1 cup of oil. I left the skin on the apple and used a small chopper to mince apple and carrots. I used a 1/4 measuring cup to fill the baking cups. I topped each muffin with some oats and I love the contrast between the oats and dark brown muffin. It took about 24 minutes to fully bake. I also yielded 21 good-sized muffins! Will definitely be added this recipe to my box!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

Living In: Greenville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Wheat & Gluten Free people: these are really easy to make WG free. Just use brown rice flour instead of the other flour for a nutty, tasty snack. I used 3/4 brown rice flour instead of white/wheat flour and 1/4 oatmeal. GREAT idea I used 1 C. Splenda brown sugar I used 3/4 C. organic apple sauce and 1/4 C. veg. oil I used a blend of dried fruit (blueberries, cranberries, gold and regular rasisins) and I used slivered almonds. These muffins are great. I would definitely recommend these to anyone who

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

dst6n01

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Delicious! I subbed the oil with jarred applesauce and cut the sugar to 1/2 cup. I did not have coconut nor carrots, so I put in 1/2 cup craisins and 1/2 cup white chocolate chips and kept everything else the same. Mine needed 25 minutes of bake time and they turned out moist, delicious, and not greasy at all! I will definitely make this again, next time with the listed ingredients!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Dubs

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Amazing...It almost makes you feel like you are eating something healthy!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kangaroo_Amy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Rather than add more sugar by using apple sauce (to sub for oil), I use coconut oil for some good fat and "staying power". It helps my blood sugars to not go crazy. Yum!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

foodismymedicine

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

Fantastic base recipe to add in whatever goodies you have on hand! A few tips to reduce the oil: with one batch I added two ripe mashed bananas and reduced the oil to 3/4 cup, and with another batch I replaced half the oil with fat free sour cream - and both times, they turned out fantastic!! Use whatever fruit / veggies / nuts combo you have on hand - and you can easily substitute some of the sugar for honey, maple syrup or a splash of o.j. I love throwing in whatever I need to use up - from dried cranberries, zucchini, sunflower seeds - it has all worked wonderfully. I do sprinkle a touch of brown sugar on tops just before baking.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

STEPHYCOOKS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

These were great. I cut the oil in half and added about 3/4 cup of white grape juice in its place. I chopped everything very fine in the food processor: carrots, apples, nuts and coconut. It gave it a wonderful delicate texture. My kids loved them, too!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

GRITS:Girl Raised In The South

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 27, 2008

Yummy!! I used dried cranberries instead of raisins, and a pear instead of the apple. I am out of baking soda, so I used 4 tsp of baking powder. And even with those changes, they were SO GOOD! It made 24 muffins! Which was perfect for my full house of Christmas guests! I always spray my muffin pan, put in paper liners, and then spray the paper liners too-so these muffins came out perfectly. I'm adding this to my recipe box!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 20, 2008

Great recipe! Used 1 cup sugar only, half cup oil and half cup of unsweetened apple sauce to cut the fat, and they turned out great. Had to increase baking time to 23 minutes and my batch made 16 muffins.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KANGA4ROO

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Easy Morning Glory Muffins

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!