Reviewed: Oct. 2, 2008

I changed this recipe to meet our dietary needs, and it was awesome! I used kamut and Spelt flours in equal portions to replace the flour, 1 c unpacked brown sugar, 1/4 lite mayonnaise, a splash of oil, 1 tsp. cinnamon, pumpkin seeds, 1 mashed ripe banana, omitted the butter, white sugar,eggs, and added 2 tsp cocoa. Then I realized my muffin tin was gone! So I baked it in a 9x13 @350 for just under 20 minutes, or just till the top was not spongey anymore. I cut it into 8 portions, for a complete breakfast muffin cake, and we have to disciplen ourselves to not eat too much! Thanks for the recipe!!!

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hezb

Cooking Level: Expert

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Reviewed: Apr. 13, 2008

These were okay, but I don't think I would make them again. They turned out really dense.

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Emily

Cooking Level: Intermediate

Living In: Evansville, Indiana, USA

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Reviewed: Feb. 4, 2008

very tasty. I didn't use the sunflower seeds, instead I added 1/2cup of coconut. They came out delicious!!

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Reyna

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Reviewed: Sep. 18, 2007

did not like at all.

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krissy

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Reviewed: May 10, 2007

I'm sorry but I did not like these at all, not the smell of them or the taste. I wish I would have left out the ginger carrot and sunflower kernals, maybe then I could eat them.

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kehn

Cooking Level: Expert

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Reviewed: Apr. 17, 2007

I live in a dorm with 40 other girls - they all requested this recipe! I used a little more pineapple than called for, about 11 oz and a little more vanilla. A complete hit!

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kerstenmarie

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Reviewed: Apr. 3, 2007

Mmm, these are fantastic! I switched the carrot for zucchini, and used 1/4 of applesauce for half of the butter, and it worked out deliciously. Next time, I'll have to try the original carrot.. and maybe add some coconut to the mix. Thanks so much! EDIT: After allowing to cool a bit more, oh my goodness, such a five-star recipe. Definitely going to try some with berries, too.

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Kathryn

Cooking Level: Intermediate

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: Mar. 10, 2007

I made these into healthy muffins by using all whole wheat flour. I added a bit more baking powder, substituted unsweetened applesauce for the butter, omitted the sugar and used 1/3 cup brown sugar, fresh pineapple put thru a food chopper, and an extra tsp. of vanilla. This cut the fat and calories way down, but doing it this way makes a less sweet muffin. These muffins have a great texture! Thanks for the recipe.

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Dawn Turlak

Cooking Level: Expert

Living In: Spring, Texas, USA

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Reviewed: Feb. 22, 2007

Oh My... These have to be the best muffins I've ever eaten! I made half exactly as the recipe states and the other half with a dollop of cream cheese mixed with pineapple in the middle.. Both are absolutely fabulous! Thank you so much for sharing!

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TOFFIFFEEZZ

Cooking Level: Expert

Home Town: Gull Lake, Saskatchewan, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 12, 2007

Super moist and very yummy. Leftovers are great too when you put them in the microwave for 10 seconds. I used 4 ounces of cream cheese mixed with crushed pineapple,added a spoonfill in a half filled tin, then topped it off with the batter and baked...it was a great hit!

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