Reviewed: Mar. 12, 2008

These were very yummy! I made a few changes, I used half whole wheat and a pear instead of an apple. I used craisins instead of raisins, applesauce instead of oil. I will reduce the amount of sugar next time because it was too sweet.

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cherym

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Mar. 2, 2008

I made these over the weekend and put a couple in a plastic bag next to our coffee maker for my husband to take to work. They must be excellent because I got a call from him a couple of hours later to tell me how delicious they were and how much he appreciated me making them for him (he never calls me from work since he's usually swamped!) The only problem I have is that I now have to make them on a regular basis.... :)

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Angela

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Feb. 27, 2008

mmmm, perfect!

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amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA

Living In: Helena, Montana, USA

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Reviewed: Feb. 23, 2008

I made a few changes to suit our preferences: all whole wheat flour, decreased the sugar to 3/4 cup, used applesauce instead of apple butter and omitted the raisins. Superb!

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NAOMISHEV

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Reviewed: Feb. 10, 2008

This is awesome! I will make it again. I made an extra bunch and freezed it. I added chocolate chip too. YUMMMMY!!!!!

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sjn

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Reviewed: Feb. 8, 2008

This are amazingly good. I made a few modifications, some out of necessity. I had no nuts or raisins, so those were out. I cut the sugar down by 1/3c. because the apple butter is sweet. I also used only egg whites, again because that is all I had. So really, minor modifications but wanted to mention before I say these are FABULOUS. Truly terrific. I can't remember ever having such a healthy muffin that tasted every bit as good as the bad-for-you kind. They are especially good if you put in toaster oven right before eating. They freeze well (cooked) and thaw out just fine. The toasted wheat germ on top is very tasty - smart addition. THANK YOU for this recipe! It will be a regular in my morning rotation.

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LizzieBearCooks

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jan. 27, 2008

Just made these this morning for my husband's birthday since they have a version of these at a local cafe that we love. These were spectacular! I did 1/2 cup raisins and 1/2 cup shredded coconut, and skipped the walnuts on top since I was being lazy ;-) Delicious! I would recommend these for any occasion.

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TBEATON

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Reviewed: Jan. 12, 2008

Really taste great and fills you up too! My oldest 2 DD and I made them for saterday morning breakfast and along with some fruit and milk we were set. One good plus is that the muffin mix looks horrible while your scooping it into the cups...why is that a plus you ask? The kids did not beg me to try it a million times ;)

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MomW/4Hungrykids

Cooking Level: Expert

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Reviewed: Jan. 10, 2008

There great! I used equal parts wheat and regular flour because i like the taste of wheat. Very healthy treat!

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genevieve_devereaux

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Reviewed: Dec. 5, 2007

These are fabulous!! I made the following changes based on others' recommendations and my personal preferences: 1 cup each of AP and WW flours, 1 cup sugar, 3 tablespoons of wheat germ, 1 T vanilla, and 1 cup of canned pumpkin instead of apple butter and oil. The muffins were moist and wonderful, and I got rave reviews! They also freeze well. I figured out that they are (as I prepared them) 3 Weight Watchers points per muffin. And 2 WW points if you omit the nuts. I will make these again and again! In fact, I have them in the oven right now, and am going to freeze most of them for Christmas. :)

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wendyMN

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

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Reviewed: Nov. 13, 2007

Made a HUGE batch of these because they are fantastic for my on-the-go kids. Halved the sugar and substituted half the oil with applesauce. My kids are eating carrots and they don't even know it! I used my food processor to keep the texture to a minimum.

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Michelle74

Cooking Level: Expert

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Reviewed: Nov. 2, 2007

This recipe makes a lovely, moist muffin that's packed with flavour and nutrients. I wouldn't need anything else for breakfast or a hearty snack. I'm going to serve them to my Bed and Breakfast guests.

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Barb in Canada

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Reviewed: Oct. 21, 2007

Fantastic, I ended up making two more batches after family and even my two year old ate almost all the muffins, even before they cooled. I made some changes: added mixed fruit applesauce instead of the apple butter,Canola oil instead of vegetable oil, used only whole wheat white flour,splenda instead of sugar,added the wheat germ right to the mix, and I used the kitchenaid shredder attachment to shred the apple and carrots. I chopped the apples and shredded the carrots with a grater the first time and it tasted much better (more smooth and blended) using the kitchenaid shredder.

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megnrn

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Reviewed: Oct. 17, 2007

these are so awsomei didn't have any dried fruit so i just used more apples and didnt have eggs so i use oil water and baking powder for a sub they still taste awesome but they had that baking powder taste next time i will have eggs i also used oats wheat germ and flaxseeds in place of some of the flour and put oats wheat germ and turbando sugar on top they are super awsome and super moist i will be making these again tomorrow!!! thanks for the awsome recipe!!

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healthnuthikers

Cooking Level: Professional

Home Town: Carrollton, Georgia, USA

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Reviewed: Oct. 12, 2007

I have made this recipe many times & it's so good! My daughter loves them & I am happy to know she is getting a healthy snack. I never have apple butter so I just use regular butter. Also, I just skip the wheat germ because I don't keep that in the pantry either.

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cookinmom

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2007

Better than expected, even given all the rave reviews. Awesome! And healthy. I also used applesauce (unsweetened) instead of apple butter and 1 c. of sugar was enough for them to be slightly sweet. Also switched the measurements of the whole wheat flour and al-purpose flour. I added shredded coconut. Didn't have wheat germ so I used ground flax on top. Very moist. You forget they're healthy. Great with a cup of coffee. Thanks.

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CadensMama

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Reviewed: Sep. 17, 2007

I used this recipe for my son's first birthday, and all the kiddos loved their healthy "cupcakes!" I added coconut, and some craisins since I didn't have enough raisins, and also used half whole wheat, half white flour. My mother-in-law the baker said they were the best she'd had! I've since made mini-muffins, this recipe made about 60.

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JULIAJOHNSON

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Reviewed: Aug. 31, 2007

We LOVED these muffins! Like the other reviewer, we switched the amounts of whole wheat and regular flour. We also added a combination of raisins and cranberries. They are so healthy, but they really don't taste like it!!!

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Koraley

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Aug. 30, 2007

I doubled this recipe so all my values are doubled. I made some changes due to what I had on hand. I used 1 cup of apple sauce b/c I didn't have the butter and I reduced sugar to slightly less than 2 cups. half brown, half white. I also used 3 cups WW flour and 1 cup oats. I grated my apples (mainly b/c I was so excited to use my new food processor :-) )I gave this 4 stars only b/c I"m not a fan of the oil taste in muffins. I should have melted butter and used that.

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Freya

Cooking Level: Expert

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Reviewed: Aug. 26, 2007

I had three small tubs of no fat yogurt, two vanilla, 1 passionfruit that I needed to use up. I didn't use the oil or apple butter because of this. I also used a mashed, overripe banana. I didn't add raisins or nuts due to family likes. I used less than 1/2 cup of raw sugar, but next time I will use honey. I used less cinnamon, and next time would use a full cup of wholemeal flour, and a full cup of white. Muffin, strawberries and coffee - what a wonderful breakfast! See photo.

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