Reviewed: Apr. 7, 2013

These are mouth watering... Delicious and healthy choice. Large batch, but freeze well in a zip lock freezer bag. : ) I pull them out in the morning and they are ready to eat for my break at work. : ) Also if frozen, great to have on hand to share with unexpected guests or someone who does a nice jesture.

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Reviewer:

LadyKathy

Cooking Level: Intermediate

Home Town: Pomona, California, USA

Reviewed: Mar. 22, 2013

YUM!!i doubled the cinnamon & vanilla (as i always do) and was liberal with the courgette & pineapple - delicious, will definitely make these again

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Reviewer:

fran_iam

Reviewed: Mar. 3, 2013

I made the serving size for 24 mini muffins. I added a bit more vanilla and cinnamon. used whole wheat flour and halved the oil with coconut oil. I switched out the pineapple for apple cause my boy doesn't like pineapple. Beautiful!!!! My son loves them!! Will be making these often!!

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Reviewer:

laurenwiggins

Cooking Level: Beginning

Home Town: Vero Beach, Florida, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: Mar. 1, 2013

I read many of the modifications in the reviews and I cut down the sugar to 2 cups, added nutmeg, as well as almonds, raisins and also used the liquid from the pineapple and used only half the oil. Perfect!

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Reviewer:

rme841

Reviewed: Jan. 28, 2013

Flavor is wonderful! I recommend using cupcake papers as the muffins didn't hold together very well...for me...I will make these again...they are yummy!

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Reviewer:

Tami44

Cooking Level: Intermediate

Living In: Helena, Montana, USA

Reviewed: Jan. 20, 2013

Good muffin base. I cut the oil and subbed with apple sauce. I also added some raisins, coconut, hemp nuts and walnuts because I wanted a heartier muffin for a grab-n-go breakfast.

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Reviewer:

MissTLee

Reviewed: Nov. 17, 2012

I halved the recipe and followed as directed but they didn't really rise; too soggy and they taste like they are missing something. A little on the bland side, I will keep searching.

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Reviewer:

H S

Reviewed: Nov. 12, 2012

I absolutely love this recipe!It was exactly what I needed. 48 seemed a lot so I scaled it down to 16 servings but ended up with 12 large muffins. I wanted to kick it up a notch so I used same quantity of dark soft brown sugar instead of white, ground nutmeg instead of cinnamon and I added a medium grated gala apple for flavour.Turned out amaaaaaaazing and because I have a sweet tooth,I put a light cream cheese icing on top. This is one of the best muffin recipes I have ever tried.Thanks for sharing!

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Reviewer:

cyberkitchengoddess

Cooking Level: Expert

Reviewed: Aug. 30, 2012

I scaled the recipe down to 16 servings and baked it in an 8x8 pan as a coffee cake. I added chopped walnuts and dried cranberries as well as subbing sour cream for the oil. An 8oz can of crushed pineapple seemed to fit the recipe so I used that as well. This was so moist and yummy! A wonderful breakfast!

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Reviewer:

VTmom

Cooking Level: Intermediate

Reviewed: Aug. 25, 2012

Loves these. My grandma made them exactly how the recipe called for and they were so good. I however tweaked it to our liking and they are still delicious. I only made 1 dozen. Heres what I did 1cup whole wheat flour + 2tbsp whole wheat flour, 1/3cup organic cane sugar, 3/4tsp baking powder, 3/4tsp baking soda, 1tsp pumpkin pie spice, 1/4tsp salt, 1/3cup canola oil, 1 &1/2 egg whites, 3/4cup zucchini, 1/3cup pineapple, 1/4cup pineapple juice, 1/4cup honey & 1tsp vanilla. They are amazing and a bit healthier. They are sweet but not too sweet and super moist. I also made it using carrots.

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