Reviewed: Aug. 5, 2009

I just finished maeking up a batch for tomorrow morning's breakfast.I had to taste test one,lol They smelled sooo yummy! The taste is very very good!Moist with plenty of flavor!I used all Whole Wheat pasty flour,cut the sugar down to 3/4 cup & they are plenty sweet enough.I did use unsweetned apple sauce and omitted the oil & apple butter.Fantastic! I will be making these again,Thnx :))Next time i think i will add some coconut Mmmmm

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Aug. 5, 2009

With suggested modifications on the apple butter these were a stonecold 5 star. They freeze very well, too.

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abidingspirit

Cooking Level: Intermediate

Home Town: Portland, Maine, USA

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Reviewed: Aug. 1, 2009

These were so good. A lot of work, but worth it. Next time I'll double...or maybe quadruple the recipe and freeze. Seriously yummy. I used all applesauce instead of apple butter and oil. I didn't have raisins so I used a dried fruit mix.

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Jessimurph

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Reviewed: Jul. 17, 2009

These were very yummy. Even my family who usually runs in the opposite direction when I make something healthy enjoyed these. I did make a few changes due to preference; I used all whole wheat flour, apple sauce instead of apple butter, only one cup of sugar, and 1/8 a cup of oil. I didn't put the walnuts or wheat germ on only because I didn't have any.

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Sam

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Jul. 16, 2009

I make 2 batches and freeze. I have one every morning. Have tried all different fruits. Great recipe.

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Keelyad

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

Going on others' reviews, I used 1c apple sauce instead of the apple butter/oil, and 1c/ea of w.wheat/ap flour, also a mix of brown sugar and honey to sweeten it (I was worried it wouldn't be sweet enough b/c I used less than a cup total, but boy those raisins go a LONG way in adding a natural sugar punch these babies!). I also used 1 XL egg instead of the egg+whites. I used my stick-blender to grate/puree the carrots, which left a few bigger chunks that were a welcome crunch in the muffin. I used a giant 6-muffin tin and baked them for 10mins longer. I'm going to freeze a mess as a MOIST, healthy/cheap replacement for my on-the-go poptart breakfasts!! Super filling as well! *edit* the 2nd time I made these, I forgot to add any sugar at all, and I didn't miss it! They still came out absolutely yummy thanks to the power of chopped apple and raisin-sweetness.

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scarlett

Cooking Level: Expert

Living In: Washington, D.C., USA

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Reviewed: Jul. 8, 2009

Very moist and so good! I stored the leftovers in the freezer and they were just as good rethawed as fresh! A perfect breakfast muffin because it is actually healthy. I switched the amounts on the wheat flour and the white flour making the muffin mainly a wheat and I also reduced the sugar by 1/2 cup.

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acegbert

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Reviewed: Jun. 21, 2009

Very moist and delicious...I experimented by adding a cream cheese/powdered sugar mixture in the middle. Divine!

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Kelli

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

Perfect as a quick grab and go breakfast. I baked and froze these, and microwave as needed. Delicious.

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Mrs. Emahiser

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Reviewed: Jun. 11, 2009

these were very good and nice to have as a grab and go breakfast. I didn't have any apple butter so i used apple sauce (not much of a difference) and left out the raisins (i hate raisins). My only complaint was that they get mushy after about two days even being wrapped up and stored in an airtight container. I ended up having to throw out my last three.

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lillaurabean

Cooking Level: Intermediate

Home Town: Winlock, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 9, 2009

These are excellent! Very moist and flavorful. I added some flax seed and used more whole wheat flour. Both of my children really enjoyed them and I think it is a pretty decent breakfast, also a good way to sneak in extra veggies.

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ANN_GIRL

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Reviewed: Jun. 2, 2009

Good recipe. I changed a few things though, mostly due to likes/dislikes and what I had on hand. Like others I took out the apple butter and oil and put in applesauce. I left out the raisins because my husband doesn't like them. I put the wheat germ in with the flour, left out the nuts (again nobody likes them) and topped the muffins with brown sugar. Good recipe! Thank you!!

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MINNIE000

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Jun. 2, 2009

I like these a lot. They're very tasty. I modified a few things: used half white and half whole-wheat flour; used half white and half brown sugar, and used slightly more of the apple and carrot than the recipe called for. Really good!

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Julia

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: May 28, 2009

Wow, these are delicious. Due to lack of the proper ingredients I used applesauce instead of apple butter and omitted the wheat germ. I also used 2 whole eggs because I don't like to throw the yoke away, and, contrary to current popular belief, I think the WHOLE egg is good for you. I used only whole wheat (I ground the equivalent) 2 cups of soft wheat). This is they type of recipe that will taste great with any minor alterations you make. I will definitely make these again.

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Beckycooks

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 28, 2009

Every time I make these they are perfectly moist and yummy! The only changes I made was using honey instead of sugar and equal parts whole wheat flour and white. Thanks for a sweet start!

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Janie

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Reviewed: May 27, 2009

A 60 year old lady told me these were the best muffins she's ever tasted! They might be the best I've ever tasted too.

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Irene

Cooking Level: Expert

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Reviewed: May 22, 2009

After reading several reviews and desiring a no refined sugar/whole grain option I made the following adjustments and my kids RAVED. (I was worried they'd taste "the healthy".): For the 1 1/2 c. all purpose flour I substituted 1 c. whole wheat pastry and 1/2 c. oat flour. For the sugar I substituted 1 c. sucanat natural sugar. I added 1/2 t. of baking powder because of the oat flour. I used 2 eggs instead of the 1 egg and 2 egg whites. Per others suggestions I substituted applesauce for the apple butter and olive oil for the vegetable oil. Totally by accident, I chopped too many walnuts so the topping was very nutty but everyone loved that! I freeze muffins to put in my kids lunches--thawed by lunch & they love it. Thanks for adding to my options!

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suzmag

Cooking Level: Intermediate

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Reviewed: May 21, 2009

Yummy! Since it was my first time making these (or maybe I'm just slow), prep time took a lot more than just the 15 minutes. But it was well worth it! The muffins were delicious!

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Dina

Cooking Level: Intermediate

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Reviewed: May 17, 2009

A deliciously spicy, apple-y muffin. The apple butter makes all the difference!

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Molly

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Reviewed: May 13, 2009

Super yummy - 1 year old really liked them. Substituted the apple butter and oil and used one cup of applesauce and they were very moist and delicious. Made in mini muffin pans - cook about 11 mins.

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