Reviewed: Nov. 22, 2009

For overall taste and texture these were good! I must say though if you're using freshly grated carrots, strain first to remove excess water. When measuring the carrots, pack them in. If you've got a food processor you can get this done much faster. Blend first ingredients, pour into bowl, then process other ingredients and add to flour mixture. So much faster and less labor :-) These would be good with a frosting too.

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JJRsMomma

Cooking Level: Beginning

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Reviewed: Oct. 16, 2009

My version: (vegan!) 1/2 c whole wheat flour+1 1/2 c all purpose flour 3/4 c sugar 1 1/2 tsp baking soda 2 tsp cinnamon 1/2 tsp salt 1 c grated carrots 3/4 c grated apples 3/4 c coconut 3 Tbsp corn starch 5/8 c applesauce 1/4 c canola oil 1/2 tsp vanilla *Took much less time to bake, only like 12 minutes. Also, only yields about 12 regular sized muffins. These are wonderful though, not too sweet and very hearty.

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onlycallisto

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Reviewed: Jul. 15, 2009

YUM! I messed around with the recipe a bit but I'll still give it five stars 'cause I think the original would be amazing too, or even better - I didn't have dates or nuts, so I didn't use them, but I bet they would have been great. I cut back on the sugar a bit as suggested, and subbed in some brown sugar for some of the white. I had a can of crushed pineapple that I drained and used instead of the apple pieces. So basically I used this recipe for carrot cake muffins =) and they were delicious! Obviously a very versatile recipe.

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RoniBecca

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Reviewed: Jun. 4, 2009

I cut back on the sugar and regretted it. Use all the sugar. My toddler loved them though and can't get enough.

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Mar. 2, 2009

I substituted half of the flour with wheat flour, coconut oil instead of vegetable and half of the sugar with unrefined organic sugar. I used a juicer for the carrots & apples to make them more digestable, which after combining juice and pulp amounts to approx. 1 c. each (rather than 1.5 c). Note that the batter is thick and sticky. Also, I added 1/2 c. dried pineapple pieces (soaked for an hr in water then drained) and a tbs of dried orange zest. Muffins turned out great and extremely moist! They also freeze well.

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tina

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Reviewed: Jan. 22, 2009

This was very good. They looked picture-perfect! Moist! Maybe a bit sweet for my tastes, but overall, we really enjoyed them!

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Sally C.

Cooking Level: Intermediate

Living In: Crozet, Virginia, USA

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Reviewed: Nov. 30, 2008

I made these because I had a some dates to get rid of, and just happened to have the rest of the ingredients on hand, too. These were good, but not spectacular. I followed the recipe exactly, except didn't peel my apples (nor did I notice the peels once all chopped up!). Using a food processor makes these a lot quicker. I grated everything first, then because it's such a course grate I put the apple and carrots in and pulse chopped it a few times. To me these are really more like not as sweet carrot cake, and I prefer them with a very thin layer of cream cheese frosting. I don't know how some people only got 12 muffins from this recipe. I filled regular muffin cups 3/4 full with batter and got 21 muffins! I do like recipes that use lots of fruits/veggies like this because my kids like these types of breads and otherwise wouldn't eat half the stuff in these. My four year old ate 3 of these in one day and wanted more! Also, these were better a day later, staying moist and seemed more flavorful.

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Wendy

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

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Reviewed: Nov. 26, 2008

Great muffins! I didn't have any dates or raisins so I omitted them and I only used 3/4 cup of sugar because the coconut was sweetened. They turned out perfectly delicious.

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Sheryl

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Reviewed: Nov. 19, 2008

I personally didn't try the muffins, but gave them to a volunteer group as well as a few to a friend. When asked, they rated them between 4 and a half to 5. I followed the recipe to a tee. I will make them again.

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Dee Blues

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Oct. 11, 2008

LOVED these. I was looking for a good carrot muffin as my kids love them...this is it!! I made all mini-muffins and froze half of them. The next morning I had to defrost them because my kids had already eaten the first half. I am going to double the recipe next time. I did use a blender for the apples and carrots...much faster!!!

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GGRASLEY

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Apr. 16, 2008

By far the best muffin I have ever had! I followed the recipe exactly and would not change a thing. How nice to get away from raisins and walnuts and have delicious dates and peacans! That coupled with healthy carrots, apples (I used granny smith) and coconut....HEAVEN!

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KathyG

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Reviewed: Feb. 3, 2008

Need more flavor a bit dense

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PRITCHARD3

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Reviewed: Jan. 21, 2008

I don't know why, but I didn't like this recipe too much. I think it would have been better w/less apple.

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KristinaA

Cooking Level: Beginning

Home Town: Copperas Cove, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 19, 2008

These were okay. I'm still rating it a 4 because I didn't use nuts. I like this muffin, but I think it needs some butter for flavor. Maybe use 2 tbsp of melted butter instead of vegetable oil.

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LittleBetty

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Jan. 13, 2008

These muffins are absolutely delicious. I didn't have any dates or nuts but they turned out great anyways. They smelled so good while baking that I kept checking on them to get a whiff! Definately something I would make again.

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Magdalen

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Reviewed: Oct. 7, 2007

These muffins are FANTASTIC! I did change it slightly for personal taste--all whole wheat flour, apple sauce instead of oil, raisins and walnuts for dates and pecans. I diced the apple because I wanted the texture. Next time I'm going to add oatmeal. This is a moist and flavorful breakfast treat!

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LAFLRA

Cooking Level: Expert

Home Town: Jefferson, South Dakota, USA

Living In: Martin, Tennessee, USA

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Reviewed: Oct. 31, 2006

Changes: Went for half whole wheat flour, half white, split the oil with applesauce, and threw in some shredded zucchini, flax seed, and soy protein for good measure. Replaced sugar with Splenda for baking. Also made 12, not 18 muffins. I used pre-shredded carrots, but I think I would have been better off shredding them myself- it threw off the texture a bit. Slightly undercooked in the middle of the bigger ones, but that's my fault. They are delish, and I imagine they're pretty good for you with my modifications.

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Emily

Cooking Level: Intermediate

Home Town: Cleveland Heights, Ohio, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Oct. 19, 2006

I was worried that the texture would be weird, seeing all the coarsely grated carrot and apple in the bowl, but they turned out really quite smooth! Chunky enough to make them interesting, the flavour is nicely spread around. A nice wintry muffin, I'd recommend adding a lot of extra cinnamon (I did 1.5 teaspoons, but next time I'll add more). Might be good with nutmeg? To turn into a real treat, try adding a cream cheese carrot cake icing. Tastes like carrot cake. Pineapple might make this a bit more like traditional carrot cake, but they're nice they way they are. Sugar just about right! Think I'll try applesauce instead of oil next time.

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silverbirch

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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Reviewed: Sep. 10, 2006

These are the best morning glory muffins I've ever had! Like some of the others here I modified slightly...I substituted a combination of craisins and dried cherries for the dates, I squeezed all the water our of the grated apple and I used slightly less sugar than called for. My family LOVED them and we will most definitely make them again.

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MLACROIX

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Reviewed: Sep. 9, 2006

Great! We've decided we need 1/2 dz of these in the house at all times. I omitted dates and used twice the nuts (walnuts rather than pecans).

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G. Holmes

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Morning Glory Muffins II

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