My toddler LOVES these! Such a great way to get vegetables into her. I made some of the adjustments others suggested (1/2 ap flour/1/2 ww) doubled the applesauce and omited the oil. Omited the sugar and the taste is perfect. They are a little spoungey but that makes them perfect for my little one. I made mini muffins and cooked them for 15 minutes and that worked well.

I gave this recipe 4 stars becuase of the few changes I made, but they're very good. I used half whole wheat flour half white. I cut the sugar down to 1/4 cup and they were plenty sweet (I still used the 3/4 of honey). I added blueberries instead of nuts or raisins. They were a hit with all my kids and my husband.

I did 1 1/4 cups white flour, 1 cup whole wheat flour, quick cooking oats instead of oat flour, omitted the nutmeg, omitted the oil and used 1 cup applesauce, used 1/4 cup sugar and no honey (I have a baby that eats them), and only used zucchini- THEY WERE AWESOME! I love when I can find a healthy homemade snack. My 2 year old daughter gobbled them up! You definitely don't need all the sugar. This is a fantastic recipe to change to your liking, and for that I give it 5 stars.

This is a GREAT recipe! I substituted a few things. I used all whole-wheat flour, and oats instead of oat flour. I didn't use any oil or yogurt. I added about half a cup of apple juice (to maintain consistency), and I didn't add any sugar. The first batch I made I didn't have any carrots so I used 2-3 times more zucchini than it called for. They turned out AMAZING! And they were healthy with the substitutions. The zucchini makes it very moist. The 2nd time I made it with carrots and it turned out good too. Thanks for a great recipe!!!

These are fabulous.... I used half the batter for muffins and the other half for a loaf of bread.

I used all whole wheat flour instead of white and used oatmeal in place of oat flour. I cut the oil to 1/4 cup and added 1/2 cup ground flax seed. I also cut out the sugar completely. The muffins were moist and yummy. Straight out of the oven it tasted a little weird... I thought, "I should have added the sugar." BUT once it cooled down completely, it tasted so much better! I don't think I'll add sugar next time around.

I would give this 1000 stars however I had to mod it therefore I don't think 5 is fair! I used 1c oats, 1c whole wheat flour, and 1 c flax meal instead of the listed flours. Also used 1/2 c splenda brown sugar, 1/2 c splenda and no honey. Also used 1c dannon light and fit vanilla instead of plain yogurt as that's all my store had. DRAIN THE ZUCCHINI or you will have one wet mess. They smelled fabulous and tasted even better! Thank you for this awesome, healthy muffin.

This is TOO sweet! No wonder the kids like it! :-/ It had a lot of ingredients, and I was expecting a better overall result. It was a little doughy after baking at 400 degrees for 20 min. Maybe my vegggies were too juicy! Overall, I won't make it again, and I will try something simpler rather than modifying.

Considering all the strange ingredients, I was surpised to find these taste like nut bread. Moist and good!

Seriously good. My 7 yr.old picky eater just came in and said, "Those are some good healthy snacks!" I wouldn't tell the kids what is in the recipe until they tried them. Wow, they just love them. I used 1/4 cup sugar and 1/4 cup splenda for sweeteners. I put 1 cup of old fashioned oatmeal in my little chopper to make the oat flour. This is a super recipe!! THANKS!!

these are amazing! I did omit all of the sugar, used a little less honey and added a little agave nectar. I threw in a few whole oats, flax, and extra zucchini & carrots. My nephew (almost 2) is a HUGE fan. He's not super picky, but there are few things that he gets as excited about as these muffins!

These are delicious! I used vanilla yogurt and cinnamon flavored applesauce because that is what I had, so I omitted the white sugar (but still used the honey). Perfect amount of sweetness! I also added some dried cranberries, which go really well in these muffins! I think next time I will do a cup of dried cranberries and raisins (I like golden raisins) and maybe some other dried fruits, too (apricot?). I also may add more shredded carrots and omit the pecans. Thank you, this recipe is really fun to play with!

I followed the recipe. The only changes I made was that I cut the sugar back to 1/2C. and I used Vanilla yogurt. You must remove the excess liquid from the zucchini. To do this easily and remove alot of it's juice, just put the shredded zucchini into a potato ricer and squeeze. (You'll be amazed how much a potato ricer can squeeze out!) Also, if you want a nice dome top for this muffin or any quick breads, heat oven to a HOT 450' oven, put muffins in and immediately reduce Temp to what the recipe states, in this case 400' for 18min. I think these muffins are really good. I left out the nuts as I don't like crunch in my muffins! THX

These were a hit and a great way to get my toddler to eat some veggies!

Awesome! I made a few adjustments to suit what I had on hand and general preferences and these came out delicious (and the kiddies ate them up!). Used brown sugar, maple syrup, and honey to sweeten the batter (no white sugar)and put whole oats in since I didn't have oat flour. I'm trying to finish up what's left of my white flour but next time I will try w/ just wheat flour and oats. Had no apple sauce but the batter tasted fabulous without it so I don't think I'll add it next time. Also used lemon flavored yogurt instead of plain for a twist but I bet vanilla flavor would be divine too! I used shredded zucchini and carrot and added some dried cranberries. Thanks for the recipe. It's wonderful!

Finally a "healthy" muffin that I'd eat myself and feed my toddler. I made it with maple syrup instead of honey because I have an under two year old, and 1/2 cup sugar as suggested and it was great. It works well with any shredded fruit: apple, banana, zucchini, carrot, etc.

We love this recipe. As a previous reviewer said, too much sugar though. I cut out the sugar and added a little more honey. I kept the oats whole and added dried cranberries and doubled the vegies. We have this recipe every few weeks and a batch never lasts more than two or three days. Great way to sneak in vegetables and made as a mini-muffin, perfect for snacking.