Reviewed: Aug. 26, 2007

Loved them! i did make a few small changes - took the sugar down to 1 c, put in equal parts whole wheat flour and white, added 1/2 c of shredded coconut and a mashed banana. i also used apple sauce and sprinkled oatmeal on top instead of wheat germ (it's what i had in my pantry). next time i'll leave out the oil entirely (not needed with the banana and apple sauce) and up the whole wheat flour - i have a two year old and am trying to get healthy foods in her. i also doubled the recipe and made mini muffins out of half the batch (cooking time was about 10 minutes on those). they also freeze very well! thanks for the recipe!

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ali k.

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Reviewed: Aug. 19, 2007

These are wonderful. They take a little time to make with the fresh carrots and apples but are worth the trouble. I didn't put the nuts or wheat germ on top thinking my kids may not like that. Will make again & again!!! Thanks for sharing.

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bocadog

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Reviewed: Aug. 8, 2007

For healthy stuff these sure are good. I didn't have whole wheat flour so i replaced it with oat flour made from oats in a blender. I followed everythingh else as stated in the recipe. The kids even liked these...great snack material!

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GINHUNTER

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

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Reviewed: Jul. 9, 2007

I am eating a muffin while I write, and I have to say that these are quite lovely. I stuck pretty close to the original recipe, but used dried apricots instead of raisins, switched the amount of whole wheat and all purpose flour, applesauce instead of apple butter, and didn't put the nut topping on because I had no nuts on hand. I would love to try cream cheese icing drizzled on them next time. Because there will be a next time. Yum!

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BensMum

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 15, 2007

You may think the batter is too thick, but trust the recipe! I was tempted to add some applesauce to the batter after it was all combined, but resisted the urge and I'm glad I did. These muffins were delicious. The only changes I made were to use dried cranberry instead of raisins and I added about a 1/4 c. of flax for additional nutritional benefit. Great, guilt free muffins! Thanks.

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SPECK03

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Jensen Beach, Florida, USA

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Reviewed: Jun. 1, 2007

This recipe was awsome! i substituted white suger for 1/4 cup brown suger and the rest equal, it was great it doesn't taste overly healthy either! it is very moist probably because of the carrots.

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Sarah

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Reviewed: May 13, 2007

Excellent, excellent recipe. Like many other readers, I, too, made some modifications to suit what I had available and due to personal tastes. I added some shredded coconut and a tiny bit of almond extract with the vanilla. I also replaced the apple butter with rose hip lekvar (it's Polish) and used half of the sugar. Oh, and I used almond oil. The result was fragrant, moist, and hearty muffins that I put in a big baggie and tossed in the freezer so I can pop a couple out every morning for breakfast! Yum!

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RiaLucia

Cooking Level: Expert

Home Town: Cranberry Twp, Pennsylvania, USA

Living In: Vista, California, USA

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Reviewed: Apr. 18, 2007

These are fantastic! Instead of grating the carrots and chopping the apple, I just ran it all through the food processor real quick. And I used unsweetened applesauce instead of apple butter--much cheaper and also better for you. Instead of making the topping of chopped nuts and wheat germ, I just added about 1/2 cup chopped nuts to the mix. I also used baking papers instead of greasing the tins. They turned out soooo good! I will make these over and over again, for sure!

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ARIANWEN1174

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Reviewed: Apr. 14, 2007

Excellent base recipe. Preferring quick and simple, I substituted 15oz. cans of cooked carrots and a can of applesauce for the fresh carrots, apple and apple butter. I also used Splenda for half of the sugar. The muffins turned out very well, but I will only use 1/2 T of cinnamon next time.

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Rick E

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Reviewed: Apr. 8, 2007

Excellent recipe! I made some small changes - reduced the all purpose flour to 1/2 cup, added 1/2 cup 7 grain flour and a total of 1 cup soft whole wheat flour. Added chopped dates to the mix and like other users, used unsweetened applesauce instead of apple butter. I didn't have any muffin tins so I made it into a large loaf. Very moist and delicious!

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We love to cook

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Reviewed: Apr. 1, 2007

Absolutely the best, very moist, and oh so flavorful. My husband recently requested these is place of a birthday cake. I use spelt flour, cut the sugar to 1c, add 1/2c chopped sunflower seeds and about 3Tbsp of flax seed meal, and a mixture of dried fruit, instead of all raisins

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TERRY25

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Reviewed: Mar. 27, 2007

Wow! These were delicious! The texture was perfect! They were very moist and I love that 2 cups of carrots are used! Talk about not-so-guilty pleasure! I also tried icing some of the muffins with store bought cream cheese icing and chopped walnuts on top. Divine!

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ronnysgirl

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Reviewed: Mar. 15, 2007

I really liked this recipe. In place of oil, diced apple and apple butter I used 1 cup of regular apple sauce and 1/2 cup of chunky apple sauce. I also used dried cranberries in place of rasins. It turned out better than I thought. I forgot about the walnuts but the wheat germ was a nice touch. Next time I will try dried blueberries and maybe mix in some flax seeds. Thanks for the recipe. The only reason I didn't give it 5 stars is because I don't like to grate carrots.

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new veggie

Cooking Level: Beginning

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Reviewed: Mar. 2, 2007

Perfect muffin, not too sweet, but with lots of flavor. GREAT

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DEEDEE110

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Reviewed: Feb. 25, 2007

YUM!!! These were GREAT. I accidently put in almond extract instead of vanilla and the result was amazing! I substituted the oil for apple sauce and also added two tablespoons of ground flax meal. The end result was a muffin that was moist, very flavorful, and very healthy !!!

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Linda Z

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Reviewed: Feb. 21, 2007

Oh my gosh, delicious...I made these almost exactly as stated, except 1c all-purpose and 1c whole wheat flour, and didn't have any wheat germ. The only problem I had was that the apple butter mixture didn't seem to be enough to moisten all of the dry ingredients, I stirred as best I could but there was some leftover flour. Probably making it with 1c applesauce instead, like everyone else has suggested, would take care of this problem. The batter seemed really really dense so I was nervous, I only got 12 muffins out of it, and it took much longer to bake than stated (maybe 30 minutes), but they came out FABULOUS. I usually just make muffins for the boyfriend, I'm not a muffin eater myself, but I could eat these every day. Used golden raisins, which was nice, and I LOVE the crunchy nuts on top. Moist and tasty and healthy, what's not to love!

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big_al_728

Cooking Level: Beginning

Home Town: Oklahoma City, Oklahoma, USA

Living In: Washington, D.C., USA

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Reviewed: Jan. 27, 2007

soooooooooooooo good! and healthy!

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Sarah

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Jan. 14, 2007

These muffins are great! I replaced the raisins with a combo of dried cherries, cranberries and blueberries...very good! I followed the suggestion to only add 1 cup sugar and they are plenty sweet. The only other adjustment I made was to add a smashed banana since I was a bit short on my apple butter. Perfect for breakfast on the go. This is a superb recipe! Thanks for sharing.

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LUVCOOKING4OTHERS

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Nov. 13, 2006

These were good -- what I was looking for. Family liked them as well. Made half the batch w/o raisens for DH. Mixed in a handful of granola instead of nuts. Will make these again!

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REDFRECKLEMOM

Cooking Level: Expert

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Reviewed: Nov. 7, 2006

Very good muffins! I used one cup of Splenda in place of sugar with great results. I also took another's advice and added about 1/4 cup of crushed pineapple, replaced the apple butter with applesauce, and eliminated the oil. Still very moist and full of flavor! I omitted the nuts and wheat germ (didn't have any.) I also used golden raisins in place of regular. Yummy!

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