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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Rebecca

Cooking Level: Intermediate

Home Town: Chalmette, Louisiana, USA

Living In: Columbia, South Carolina, USA

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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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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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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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STEINY

Cooking Level: Expert

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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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B. Hill

Cooking Level: Intermediate

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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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Monica

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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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TheMrs

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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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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

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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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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KLorrayne

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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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thea2846

Cooking Level: Expert

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Reviewed: Sep. 5, 2009

These were really good. It is a good recipe if you want good, healthy, made-from-scratch muffins. I used applesauce instead of apple butter, like most people. I think this has more of a fall/winter spice to it. I would need to be in the mood for the flavor.

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Lindsay

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Reviewed: Sep. 5, 2009

These are awesome!! I used more wheat flour than white.. I substituted applesauce for the oil and I used dried cherries instead of raisins.. YUM. These were the hit of my brunch.. and healthy too boot!

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kristina

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Reviewed: Sep. 2, 2009

These are great! I used apple sauce instead of apple butter and oil. Wonderful.

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Pauline

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Batavia, Illinois, USA

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Reviewed: Aug. 30, 2009

try subing apple sauce for the apple butter and oil - use 3/4 cup brown sugar instead of white

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mominthehills

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Reviewed: Aug. 29, 2009

I made these the other day and absolutely loved them!!! I did use applesauce instead of apple butter and 3/4 cup of brown sugar instead of 1 1/4 of white like other reviewers suggested. Also, i added extra raisins because i love them and next time I'll add a little more cinnamon. Overall though, these were great! and i love how healthy they are

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rose4789

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2009

I only made a couple of modifications (I used two whole eggs instead of the whole egg plus egg whites listed, and I didn't use any wheat germ). These were very good, with a slightly earthy flavor, but they were a bit sweet for me. I think next time I'll try sweetening them with fruit juice rather than sugar, but I'll definitely be making them again and again!

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HAZYRIGBY

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Reviewed: Aug. 27, 2009

I made a few modifications, but those were just to our families taste. Added coconut, used applesauce, cinnamon and brown sugar for the topping instead. So moist, so good! Love this. Will make again and again!

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Jo

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2009

great for breakfast. a little sweet. I'll definitely make them again but maybe with a little less sugar. I might try incorporating a little of the wheat germ into the mix instead of just on top where most of it falls off when you eat them. Thanks for the recipe.

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stellaaa

Cooking Level: Beginning

Living In: Denver, Pennsylvania, USA

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Reviewed: Aug. 18, 2009

Easy and versatile!! Very yummy.

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Jen in Cincy

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Reviewed: Aug. 13, 2009

I made these just as stated and I thought these were good and moist. I didn't have wheat germ and walnuts so for looks I put some oats on top. Thanks for sharing.

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