Reviewed: Jun. 19, 2010

Used 1 cup whole wheat white flour, 1/2 cup wheat bran, only 1/2 cup walnuts, sultanas instead of regular raisins, no oil, about 4 cups of zucchini instead of carrots and apples and about 1 cup of frozen blueberries. Yum!

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Reviewer:

Tricia

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Milpitas, California, USA

Reviewed: Jun. 16, 2010

Five plus stars--I've been baking for over 50 years and tried many muffin recipes and these are the very best! They have a wonderful flavor and a great texture. Easy to make. If you are interested in a good muffin--try these!!!

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Reviewer:

Laurie618

Reviewed: Jun. 3, 2010

Hands down the best muffins I have ever made! So moist, yet still fluffy AND full of fiber! I love them! I used whole wheat flour and they still turned out fantastic.

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Reviewer:

katiemagoo

Reviewed: May 29, 2010

They were delish, and stayed moist for days! I substituted one of the teaspoons of cinnamon with 1/2 tsp ginger and 1/2 tsp nutmeg.

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Reviewer:

heath_er_k

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: May 27, 2010

Firstly YUM! Secondly, WOW! And Thirdly: Thank you! First time made to the letter. Hubby wasn't keen on nuts so second time made without nuts and went down really well. I've tried substituting oil for apple sauce and sugar for a half measure of sugar substitute and works just as well making them fat and sugar free to boot (other than the natural sugars of the fruit that is). I make these regularly now but also add 2tsp of mixed spice to make them even spicier and also sometimes do them with two bananas instead of apples. They really are bootiful! AND guilt free!!! :D

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Reviewer:

Cassiesam

Cooking Level: Intermediate

Reviewed: May 13, 2010

This is a simple, tasty recipe. I reduced the brown sugar by about 1/2 cup and packed in the carrots and apples. I also used whole wheat "super flour" (add 1 Tb each soy flour, wheat germ, 1 tsp brewer's yeast to measuring cup then complete the cup with whole wheat flour) ) My three year old loves them. Dense, moist, and deliciously healthy!!

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Reviewer:

Deborah

Reviewed: May 9, 2010

These are very good for a healthy treat. They adapt well to what you have on hand. I have sent this recipe to numerous friends. They all love them. Thanks!

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Reviewer:

Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: May 8, 2010

I wouldn't say I went into this with a bad attitude, but definitely a defiant one. I thought there was no way these could be as good, and as adaptable, as everyone said. So I went a little crazy. Instead of all-purpose flour, I used half spelt flour and half whole wheat flour. I used 1 3/4 c. applesauce instead of chopped apples. I used craisins instead of raisins. I lowered the quantity of nuts and upped the quantity of carrots. And they turned out perfectly. These are so exceptional! You'd never guess they're healthy- even my kids, who can be picky little pains in the tush about grains, ate the heck out of 'em. I did make an icing using mascarpone, powdered sugar and milk in case anyone found them lacking in sweetness, but they're terrific plain as well. One last thing- these are super moist. Now go make some!

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Reviewer:

Citrus Punch

Home Town: Wilton, Iowa, USA

Reviewed: May 7, 2010

I used 1/2 c WW flour, 1 c regular flour. I didn't add raisins or nuts and that was a mistake. My rating is based on the way I made it, not the recipe. They came out okay. Definitely moist and don't taste like carrot at all. The fruit and nuts will add sweetness and texture which would make this a 5 star muffin.

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Reviewer:

michelle

Reviewed: May 6, 2010

Love, love, love these muffins! I make them mini for the perfect size snack when I get the munchies. I've also substituted 1/2 a banana for the eggs, and soymilk for regular milk to accommodate vegan friends - it turned out just as yummy!

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