The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 21, 2009
Pretty good for healthy muffins. I added nuts to the batter and I think it helped a lot.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 16, 2009
These muffins are fabulous! I did make some small changes, to be fair to the recipe. I used 1 cup of applesauce instead of the vegetable oil and apple butter. I used some brown sugar and some white sugar. I also used white flour only (because that's all I had). I also added sunflower seeds and pumpkin seeds to the batter, and I sprinkled sunflower seeds on the top with the walnuts (I didn't use wheat germ). These muffins seem like they can be altered quite a bit without losing their deliciousness. I do have a sweet tooth, so while they were perfect for me, they would still be delicious with less sugar. Yummy!
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Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 15, 2009
My family really enjoyed these muffins. I thought the muffins were a little too sweet so the next time I used 1 cup of sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 11, 2009
Great recipe. Ever since I tried it the first time, my husband loves them so much that I make it about twice a week. It's great for breakfast with coffee.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 9, 2009
I was very surprised these were so good. The changes I made were to substitute 1cup of applesauce for the apple butter and vegetable oil, to use 1/2 craisins and 1/2 raisins, and to use muffin cups. Next time - I will use ALL craisins and will NOT use muffin cups (they stuck). I will definitely be making them again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 8, 2009
mmm... so healthy yet so yummy!! Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Nov. 7, 2009
I have made these several times and love them! My husband, who isn't crazy about muffins, LOVES these, too, and even requests them. I add extra fixings whenever I can - from coconut, to different ground nuts/seed (flax, almond, oat, etc.). This recipe is so forgiving that you can really add almost whatever you want to bulk up its healthy benefits.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 30, 2009
I have been retrieving recipes off this site for a very long time. I have never once written a review. I only just joined in order to rate this recipe. It is absolutely fabulous. The only change I made was substituting the applebutter for the applesauce, (as others suggested) which I have done before in other recipes and it worked just fine in this one as well. I ended up with exactly 20 muffins 9 of which were scarfed down in a matter of moments. The last time I looked (as I went to scarf another down myself) there were just 6 left. Mind you I made them 3 hours ago. Without question one of the best recipes I have ever found. Thanks much for sharing!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 25, 2009
These are fantastic! I reduced the sugar to 1 cup, but everything else exactly as it called for. Delicious!
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Cooking Level: Expert

Home Town: Dickinson, Texas, USA
Living In: Spring, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 25, 2009
These didn't even last a day! Amazing! I just changed the apple butter for apple sauce and followed the rest of the recipe exactly. SO delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 23, 2009
A friend brought me a muffin while at work and a week went by and I kept thinking about how good it was. I later asked her for the recipe and here it is! They are very good! She cheated and put chocolate chips in them.
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Cooking Level: Intermediate

Home Town: Chalmette, Louisiana, USA
Living In: Columbia, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 9, 2009
Excellent! I made some changes but they wouldn't drastically change the recipe. Half wheat/all purpose, half raisins/craisins, 1 c applesauce for butter and oil, 1 c splenda and 1/4 c brown sugar. No walnuts. 1 large carrot yields 1 c shredded. It was very dry so I had to add like 1/4 cup buttermilk at the end.
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Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 9, 2009
Loved these. soo moist. i wasnt crazy about shredding all the carrots. think you can buy preshredded. will make again and again
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 4, 2009
I loved how moist the muffins turned out. I added extra apples and skipped the rasins b/c I didn't have any. Wonderful guilt free breakfast.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 2, 2009
I am not a very good baker...bu tthese turned out GREAT!! I only made three changes I used apple sauce instead of apple butter, I added frozen blueberries, and I made two round loaves instead of muffins. I did have to increase the cooking time by 10 minutes, but they turned out sooo yummy. Thanks for sharing this recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Oct. 1, 2009
Excellent! I took a reviewer's advice and processed the carrot and apple in a food processor. I also substituted apple butter for applesauce. Instead of adding wheat germ and walnuts to the top, I pulsed them in a food processor and added them to the mix. It turned out wonderfully. I think next time I'll up the whole wheat flour to 1 cup and lower the white flour to 1 cup. I think the raisins give a nice sweetness so I could possibly lower the sugar to 3/4 cup. Make them anyway you want...they will turn out great. Great recipe - very tasty. My 2 year old loved them as well!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 29, 2009
Have made this several times and I love it. I will freeze the muffins once cooled and take them out for breakfast as needed.
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GEM
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 20, 2009
These muffins are wonderful! I made a few tweaks to the recipe to suit my own taste: cut sugar back to 1 cup, will probably cut it a bit more next time as these tasted very sweet to me even with 1 cup, and omitted raisins because I forgot! I will add them next time. I sprinkled the tops with rolled oats instead of nuts and wheat germ. They are moist and filling. I can see they are going to disappear quickly, so I'm going to make a second batch to freeze!
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Jen
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Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 7, 2009
Delicious and moist muffins. I love pumpkin, so used pumpkin butter (found at a farmer's market) instead of apple butter. I also used a food processor for the apple and carrots, equal parts white and whole wheat flour, and doubled the walnuts on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Sep. 7, 2009
Very good! I didn't have wheat germ or nuts on hand, so I just made the muffins without them. Overall I'm very impressed - they are a relatively healthy, very tasty muffins - a nice contrast to what I usually bake ^_^
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Cooking Level: Expert

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