Reviewed: May 21, 2013

the first time I tried that recipe, I was a bit uncertain: the batter was so thick, and so full of fruits and veggies, I really did not know how they would turn out. But they turned out fan-tas-tic!! My two fussy-eaters, teenage boys are crazy about them! The only change I made was using a whole egg instead of two egg whites. Love them!!

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Reviewer:

Lady Dragon

Cooking Level: Expert

Living In: North Bay, Ontario, Canada

Reviewed: May 16, 2013

Very satisfying and healthy. Great for breakfast on the go or an afternoon snack.

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Reviewer:

Musak007

Reviewed: May 13, 2013

I had to make a few changes - most notable was substituting rhubarb compote for the apple butter. It took a couple minutes longer to cook but still tasted great. My wheat germ was dubious so I skipped that. Also I omitted peeling the apple but just grated it along with the carrot in the food processer; can't tell the difference.

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Reviewer:

Marilyn in Seattle

Reviewed: May 5, 2013

Good, but not great.

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Reviewer:

Carolyn

Reviewed: May 1, 2013

These were the best!! My changes: 1 c. wheat flour and 1 c. all-purpose flour, 1/2 c. Truvia baking sweetener instead of 1 c. sugar, 2 T. Splenda brown sugar instead of 1/4 c. sugar, applesauce instead of apple butter, coconut oil instead of vegetable oil, and baby carrots instead of reg. carrots. These muffins are my new favorite breakfast food!!

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Reviewer:

Jana

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Fairfax, Virginia, USA

Reviewed: Apr. 28, 2013

Just made my first batch and they are incredible! I don't know how the reviewer who didn't have enough batter messed them up, but I had plenty - a dozen reg sized and 2 dozen minis for my macaw - who gave them several "yums" - his highest rating. I happened to find some really nice zucchini the day before so made them 1/2 carrot & 1/2 zucchini & I also used dried mixed berriess instead of raisins, flax instead of wheat germ and 1/2 white, 1/2 wheat pastry flour. I did use paper cups - mistake! The muffins stuck to the paper but the minis popped right out.

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Reviewer:

GRANDMADEB

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Glen Burnie, Maryland, USA

Reviewed: Apr. 27, 2013

Delicious, and the kids LOVE these. I also substituted the Apple Butter for unsweetened apple sauce, the sugar for honey and added a few tablespoons of ground Flax Seeds, shredded coconut, halved the raisins and added 1/2 cup dried Cranberries and also used 1 cup Whole Wheat Flour and 1 cup All Purpose. They came out moist and perfect. Such a good recipe!

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Reviewer:

Ms Maggie

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 23, 2013

Very good, but I changed quite a bit. I had bananas I needed to use up, so I mashed them and substituted it for the oil and apple butter. I also cut out most of the suger, but added some molasses (also needed to use those up) and nutmeg. Will definitely make these again.

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Reviewer:

kristin12

Reviewed: Apr. 11, 2013

so delicious moist and perfect!!!!! The only thing i changed was that i didnt use walnuts cause im allergic

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Reviewer:

Cookiemonster25

Home Town: Burlington, Vermont, USA

Living In: Fryeburg, Maine, USA

Reviewed: Apr. 11, 2013

sooo good! eating one right now. Followed the recipe except for the apple butter (used 1 c. applesauce). Next time I will halve the oil and use more whole wheat flour vs white flour. They are so moist!

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