The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 21, 2009
This is my new favorite recipe. My kids loved it. I ofcourse followed the needed tweeking, less baking soda and salt. I also omitted the oil, but next time I won't because the muffins stuck to the muffic cups. I used liquide egg substitute and added chopped walnuts. I used medium muffin cups, it made 36 muffins.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 16, 2009
Tasty little muffin. I too cut the salt by half and replaced 1c of the flour with whole wheat flour. I made mini-muffins instead of the regular size so they would be better for snacking. My only complaint would be that they were a little too moist and fell apart a little as a result. Overall yummy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 20, 2009
For a good for you muffin that still tastes good this recipe is great. I did cut the salt down by half, add a little more applesauce and a little less oil, and replace 1/2 cup flour with whole wheat flour. They turned out great and very moist. Also an easy way to sneak in some fruit and veggies for my 3 year old. I will be making these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 31, 2009
These are wonderful! My mother was a little worried that they were too liquidy, but they turned out nicely. I did not use the whole 2tsp for salt, more like 1 1/2 tsp. I did not use egg replacer, but with 6 eggs it turned out well. I can see using the egg replacer for my vegan friends.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 30, 2009
Great for my too skinny kids! I used the 6 eggs instead of the egg replacer b/c my kids need the fat. I also subbed 1/2 cup flour w/almond meal. They really liked these and they are p-i-c-k-y!
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DAP

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 26, 2009
Super nummy. I threw the carrots, apples, applesauce, oil, and egg substitute in the blender. The muffins were super moist, and huge. I have kids they ate them up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 2, 2008
I work for program that provides healthy snacks to students in elemantary school. These muffins worked great! I decreased the salt and used 3 mashed bananas instead of the eagg replacer. The kids love these. I made them into mini muffins and was able to get about 72.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Aug. 26, 2008
I wish this recipe had a face so I could punch it. I was in a rush, so I only read the first two reviews, neither of which mentioned the salty issue. And while my baker's instinct said that there was too much salt and baking soda in the recipe, I followed it anyways. These were so salty. If I wasn't fortunate enough to have some leftover vegan orange/cream cheese frosting in the refrigerator, they would have been inedible. A shame too, because the muffins would have been delicious if I had followed my instinct and not the recipe. How anyone who follows this recipe exactly can give it a positive review is beyond me. I give it a two because there's a lot of potential here.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 4, 2008
Just made theese and they are pretty good. I made a few changes to suite me. After the carrots & apple were grated and added 3 t. sugar mixed together and let sit to draw out the water, squeezed them dry and then added to the flour mix. I also used 6 real eggs, the applesauce and oil but had to up the flour content to 4 c. With these changes the batch made 2 dozen. Very good warmed and split with butter.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 23, 2008
i made a bunch of changes, of course, i left out the white sugar, added figs, lemon juice, maple syrup, omitted the oil, added a bit more apple sauce, halved the baking soda and salt. i recommend baking at a higher temp, they're a dense, delicious muffin!
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Cooking Level: Intermediate

Home Town: Sackville, Nova Scotia, Canada
Living In: Canmore, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 8, 2008
EXCELLENT muffin! It is very hard to find a low oil/fat one that does not come out rubbery, but this recipes has solved that! Thanks for the great snack!
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Cooking Level: Expert

Living In: Mechanicville, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 23, 2008
pretty good all round. bit too sweet but that was my fault as i used 3 really ripe bananas instead of egg. i used 1 cup of wholemeal flour in place of just plain flour. i also cut the salt in half and the baking soda down to 3tsp. cooked for 20 mins at 400F. all this based on other reviews. i managed to make 18 with my batch and my vegan sister gave them a big thumbs up. cheers guys.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 15, 2008
These were great. Moist, but with a healthy dose of flavour and certainly didn't taste outdoorsy. I made them with real eggs and used the 1.5 tsp of salt and 3tsp of baking soda suggestion and baked for 25mins at 400F. They made 16 in total. Very moist, almost sticky, but delicious. If you're getting bored hand grating carrots, try them in your blender, it should work just fine. Same for the apples. I think it really needs a lemon icing to carry that carrot flavour. Maybe next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 13, 2007
I just made this muffin for my egg/milk allergic baby. It came out incredibly fluffy and yummy! Just followed the recipe exactly and came out wonderfully. Thanks for sharing, can't wait to feed my son tomorrow morning :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Nov. 13, 2007
5 stars for the concept, that is for sure. The carrot and apple mixture are great together! 1 star lost due to the needed tweaking. I only used 1 tsp of baking soda, and 3/4 tsp of salt - otherwise we would have tasted nothing but those two ingredients! Also, I omit the oil to cut fat, and replaced it with two small mashed bananas. These muffins turned out fabulously! Thanks so much for the recipe. :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 27, 2007
Finally, a good recipe using egg replacer! This is a really good recipe. My 3-year-old loves these muffins. I followed the recipe to the letter, but next time I'll try using 1/2 whole wheat flour for a slighly healthier option. My muffins overflowed the cups, so watch out! I used Ener-G brand egg replacer. Thanks for the great recipe!
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Photo by RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA
Living In: New Lenox, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Sep. 24, 2007
These turned out great. I have been needing some fast breakfast food in the morning and these work great. I used 3 bananas in place of the egg replacer and added raisins....they are great with pb:)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jan. 27, 2007
Thanks for this great recipe. I love the muffins and they are the perfect snack for my todders, who can't have dairy or eggs right now! The only changes I made was to use 1 c. of whole wheat flour and 1.5 c. of white flour. I cut the salt to 1 1/2 tsp. as other reviews said they found them to be salty and I cooked them at 400 degrees for 20 min. I will be making these often!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Oct. 10, 2006
They were delicious! Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 30, 2006
Pretty good muffin, but the contents stuck to the muffin paper cup. Not sure why - maybe w/my subsitutions it altered how it baked. I took others' suggestions - I changed the measurements of the baking soda & powder, changed the temp to 400. I didn't have the egg substitute so I used 4 eggs and one very ripe banana. I also used half whole wheat flour and half regular. I'll bake this one again, but make the recipe in half b/c it made 2 dozen muffins.
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Cooking Level: Intermediate

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