Reviewed: May 12, 2012

I have made this 4 or 5 times as a vegan option for fellowship at church. Everyone loves them! They are always gone before the doughnuts.

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Reviewer:

Sew What?

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

Reviewed: Mar. 21, 2012

The final product turned out to be a 4.5 star muffin, but a lot of changes had to be made, so I'm knocking this recipe as written down to 3. Otherwise, it's a great starting point. 1) The sweetness was too much. I had 1 cup brown+1/4 cup white, but this could probably be reduced to just 1 cup brown (all the apple and applesauce already provides sweetness, as well as banana-see below)... 2) I didn't want to use up 9 tsp my egg replacer, so 3 mashed bananas substituted just fine (which also provides sweetness)... 3) Like many reviewers said, the baking soda and salt was too much, 1 tsp baking soda and 3/4 tsp salt should be enough)... 4) I used white whole wheat flour instead of all purpose. This made it healthier and I couldn't tell any difference... 5) Finally, because the batter is wet and dense, put it in for 400 ºF for 35 minutes.

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Reviewer:

Kiwi S.

Cooking Level: Beginning

Reviewed: Mar. 4, 2012

LOVE this recipe. My kids have egg allergies and its great to find a delicious recipe that is also good for them. I substitute 1c whole wheat flour, added some ground flax seed and some wheat bran. But these rise quite nice and are super moist compared to my failed attempts at baking egg free.

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Reviewer:

Honeybee333

Reviewed: Sep. 15, 2011

I also tweaked this recipe. I omitted the white sugar, 1 tsp of sea salt, used 1tbsp of flax meal with 3 tbsp of water to sub for the egg replacer/egg, and 1tsp of vanilla extract. I was gooey at first right out of the oven, but after cooling down on the rack, it was soft and moist. Next time i'll try adding nuts for texture.

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Reviewer:

cdimples

Reviewed: Aug. 18, 2011

They turned out delicious and moist! I did put a little less soda and baking powder and way less salt. I always do that. I used real eggs but next time will try a substitute (flax or chia seeds - i don't really want to use chemical egg replacement, however its always an option.) Also I added 1 tsp of vanilla and 1/2 c of raisins (soaked them in hot water to make them soft). I think as a baker you can always be creative - all depends on what you're trying to make. Thanks for the recipe !!!

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Reviewer:

OlgaZagrebina

Reviewed: Aug. 9, 2011

Used dark brown sugar and added a banana, it was very moist but too sweet will leave out some of the sugar next time

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Reviewer:

M0RIARTY

Cooking Level: Intermediate

Reviewed: Jul. 24, 2011

Excellent Yummy Muffins. My son is allergic to eggs, milk and peanuts so I was trying to find a recipe for some carrot muffins and came across this one. I made a few changes below and it turned out amazing. Here are my changes... I cut back on the sugar and only used a 1 cup of brown. I used 1 cup of whole wheat flour and then 1 and a half of all purpose flour. I only used 1.5 teaspoons of baking soda, 1 teaspoon of salt. I didn't have any egg replacer so I used 3 mashed banana's in place of it. I also made mini muffins because they were for my toddlers. I fiddled with the timing and found that they were best at 375 for approximately 25-30 minutes. They seemed a little gooey when I first took them out which I am assuming is because of all the banana but after I let them sit they were amazing. I put them in the fridge over night and just had my sons begging for more. So yummy...more sugar then I would want but at least I was able to sneak in some carrots, bananas and apple :)

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Reviewer:

Sarah

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: May 22, 2011

Delicious!! I'm not a big measurer, but I did tweak the recipe toward what I wanted. I used all the same basic dry ingredients (incidentally it was NOT salty at all baked with my alterations for whatever reason) except 1.5 c whole wheat flour and 1 cup unbleached enriched flour (rather than the all-purpose), an extra tsp of cinnamon, a total of 5 med carrots, one apple, and one zucchini, and two eggs (rather than the egg substitute because I'm not vegan). Sooooooooo moist and wonderful and I don't feel guilty eating them!

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Reviewer:

Funariaforest

Reviewed: Apr. 3, 2011

Five star, but I made many adjustments: Half whole wheat flour and half white, omitted the white sugar and used 1 cup raw sugar, 3 tsp soda and 3 tsp powder, half the cinnamon, 1 1/2 tsp sea salt, no egg replacer, 2 medium bananas, 1 cup unsweetened applecauce, 1/2 cup oil, 1/2 cup water (all else the same). Lastly, if you use organic apples, you can grate them with the peel on (they do get soft). 350 for 25 minutes was perfect - they were fantabulous! This makes two dozen.

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Reviewer:

STARFLOWER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Mar. 8, 2011

This is a great base recipe. I got creative and these turned out SUPER delicious! I used: only 1 tsp of baking soda and 1/2 tsp of salt, 2 c. whole wheat flour & 1/2 c. rolled oats, only 3 real eggs, 1 mashed banana & 1c. fat-free plain yogurt instead of the applesauce, and I added a tsp of ground ginger for good measure. Oh and sunflower seeds on top for a little crunch :) yum... these will be a breakfast staple!

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