Morning Glory Muffins I

Modified for our own taste by using 1c flour, 1c whole wheat flour, 1c apple sauce (instead of ½ apple butter), and added ½c unsweetened coconut. I also made two batches, one with 1c sugar and one with 1c Spenda as we wanted to see if there was a measurable difference in taste. Both batches were really marvelous! Splenda seems to really do well as a sugar substitute when baking. Took them to work thinking I would freeze any leftovers but couldn’t because there weren’t any. A huge hit in the office although next time I will NOT use muffin liners. Thanks for the delicious, low-fat, Weight Watcher friendly recipe!

These are fantastic! Instead of grating the carrots and chopping the apple, I just ran it all through the food processor real quick. And I used unsweetened applesauce instead of apple butter--much cheaper and also better for you. Instead of making the topping of chopped nuts and wheat germ, I just added about 1/2 cup chopped nuts to the mix. I also used baking papers instead of greasing the tins. They turned out soooo good! I will make these over and over again, for sure!

This recipe is the best! I used 1c honey instead of the sugar, and used equal parts whole wheat flour and whole wheat pastry flour instead of the suggested amounts of flour. I also used an egg substitute instead of eggs and soymilk to make the whole thing vegan - it still tasted superb!!!

I am not great at eating things good for me, but these were OUTSTANDING! The only changes I made to the recipe was to substitute the oil and apple butter for 1C applesauce and increase the walnuts to 1/2C. SUPER RECIPE, THANKS A LOT!

I needed a muffin that called for a lot of fruit since I had some of everything on hand and this fit the bill. Made these yesterday and have 3 left! I used 2 overripe bananas for the apple butter and forgot the wheat germ and nuts, but they are still terrific. Kids love them and my husband ate 4 in a sitting.

I made these for Christmas brunch and they were a big hit. I could not find apple butter in the store, but substituted applesauce without a problem. My 2-year-old loved them. One reviewer complained that there wasn't alot of batter, but that is why I enjoyed them.

We love these muffins! And who can tell they're good for you, too?! Grating the carrots takes me a while--wish I had a food processor. Hint: they freeze then toast up in the toaster oven good as new. YUM!!!

These muffins are the best! I made a few changes, not many. I did run the carrots and apple through the food processor as suggested in another review. I was making these for my son who can be picky and figured the less you see the better. I also pureed about 1/2 can of chick peas to add some protein to the recipe for him. You wouldn't even know they were there. I also used pecans and put them, as well as the wheat germ right into the batter instead of on top. I added orange zest and used craisins instead of raisins. They were phenomonal! I will definitely be making them again.

I didn't have apple butter so I used applesauce. The muffin were still very moist and very appetizing.

Delicious! I just made these following some of the suggestions of other users and they are great! I used 1 c. whole wheat flour and 1 c. bread flour, added 1/2 c. nuts, 1/2 c. apple sauce, and 1/2 c. homemade apple butter. To make the homemade apple butter I put 1 c. of applesauce on the stove with 1/8 c. brown sugar, 1/8 tsp. cinnamon, 1/8 tsp. pumpkin pie spice and 1/8 tsp. nutmeg. Cook the mixture on a low heat until it darkens, thickens, and reduces by about half. I also added in 1/2 c. of oatmeal to make it more heart healthy and added 1/2 tsp. more baking powder to compensate. Yum! Finally I can have muffins without guilt!

What a wonderful muffin! They smelled great baking and tasted great too. This recipe is a keeper.

This is a fabulous recipe. Moist, very flavorful and low fat! I've made it dozens of times to rave reviews.

These are really good! I just had one and I feel healthier already. I made some minor changes in an effort to make them even more healthy and diet friendly, I used 1 c white flour and 1 cup whole wheat, 1/2 cup splenda and 1/2 cup honey instead of sugar, I had craisins on hand, so I used them instead of raisins, I omitted the oil and added 1 c of unsweetened apple sauce instead of 1/2 c apple butter and last but not least, I didn't bother peeling the apple, just cored it and chopped it up. I was able to whittle this recipe down to 4 weight watchers points (for the points plus plan). Yay! What a great way to start the day, thank you!

These are really good (and def worth the increased prep work). They are the only thing I have found that I can eat for breakfast and not be hungry until lunch (I toast them and add a little PB for extra protein). Two recommendations: 1. if you are going to use more Whole wheat flour than the recipe says you should increase some liquid whether it be another egg white or some extra applesauce. WW Flour has a tendency to be a little drier and needs the extra juice! 2. I put my raisins in the microwave submerged in water for about 1min40sec, then I drain them and add it to the liquid part of the recipe. This makes them nice and plump! Seriously, great recipe~~

YUM! I used zucchini instead of carrots and put in a 1/2 cup of walnuts. They are so moist and delicious!!

I didn't care for these muffins. There wasn't enough batter. The batter just bound together the fruit and veggies and didn't seem like a muffin.

I've thought about making these every time I look at the healthy cooking collection (which is almost every day) and am so glad I finally made them. They are outstanding!!! I added walnuts and pacans to the mix and baked for about 18 minutes. Used applesauce instead of the apple butter as suggested by other users. They came out nice and moist. I thought I had too much mix so I put some in a bread loaf baking pan and it turned into a nice small loaf. Definitly sprinkle the toppings on, makes for a nice looking muffin. I will absolutely make these again and again.

Mighty tasty for a healthy muffin. Looks like many of us have the same tweek...sub applesauce for apple butter and oil. I also reduced the sugar to 1 cup and will decrease it again next time. For my topping I combined wheat germ, cinnamon, and a 1/4 tsp of nu-stevia. The kids had no idea there was wheat germ on them. Excellent recipe...thanks for sharing!

These were delicious! The only reason I gave them 4 stars is because they used processed sugar. I substituted the sugar for 1 cup light agave nectar. I used whole wheat flour instead of white flour. I also added ground flaxseed.

What a fantastic muffin! These seem to be pretty adaptable, too, as I made a few changes and had no problems. I didn't have enough shredded carrot, so I did a combo of shredded carrot and zucchini (I also shredded the apple, since I already had the food processor out anyway). I replaced the raisins with dried cranberries and substituted Splenda baking blend for the sugar. I had every intention of using 1 whole egg and 2 egg whites, but the entire egg fell in when I was trying to separate, so I just used 2 whole eggs. Finally, I left off the topping, since I'm not a huge fan of nuts and I didn't have the wheat germ. Thanks for sharing.

These turned out great. I decreased the raisins and increased the topping just to suit my family's taste, but they would have been great if I'd followed the recipe exactly too. The recipe makes a large amount so I made 12 large muffins in a lined muffin tin as directed, then poured the rest of the batter in a mini muffin tin and skipped the nut topping for my 5 year old. They were perfect for her! I plan to send these in her lunch box once school starts. I stored then in a container in the fridge and we ate them for several days.

These are outstanding. Perfect amount of batter to other ingredients, pretty healthy, and delicious. I used a granny smith apple, and the tartness was just what I'd hoped for. I thought one apple wouldn't be enough, but it was perfect. This recipe made 6 giant muffins and 3 regular size ones (although it probably could have made 4 had I not filled the cups so full!) I did bake for 30 minutes since the muffins were large, and they are great. The only thing I will change is to add 1 cup instead of 1 1/4 cups of sugar next time. They are just a smidgen too sweet for me.

Im so happy that these are good because they are a bit more work then I was expecting. I kept thinking "These better be good." They are great for us because we are up & out of the house early so these will be a good breakfast. I followed the recipe exactly. Yummy!

A hit with everyone

These are awesome! I used 2 whole eggs instead of whites, all white flour, and apple sauce instead of apple butter. I also omitted the wheat germ and walnuts, so this is highly adaptable to your own tastes and what you have on hand. The outcome is such a delicious treat, moist, sweet, and I love knowing there is healthy stuff in there! It was worth the effort of shredding the carrots and apples (I shredded the apples instead of dicing as my children are not fond of chuncks they can identify as healthy things!)

Mixed the recipe exactly as written the first time and they were WONDERFUL! So moist and rustic. My daughter made them for a fundraiser and they were a hit. Made mini-muffins the first time for sampling when collecting orders. Yum. When we filled the order w/ standard sized muffins (8 dozen, YIKES!), we did the following: cut the sugar back to 1 cup only (still PLENTY sweet); soaked the raisins in warm apple juice for about an hour before mixing in. They turned out BEAUTIFULLY! It didn't hurt the feelings of anyone in our house when we were left with about 10 after filling all the orders. These are crazy-good! Just a note, they don't rise a whole lot so we found we could fill the muffin cups (we used the foil "papers") almost to the top without them overflowing. We used a 1/4 c. ice cream scoop and got about 15 muffins per recipe. This is a bit subjective and could change depending on the size apple you use (ours were about baseball size) and whether or not you soak your raisins like we did. Timesaving hint: use your food processor to do the carrots, especially if making multiple batches. If you don't prefer larger apple chunks, the food processor would work for those, too.

Delicious and easy to make!

I made a huge batch of these for the staff at my son's school and they all loved them. I used 1 cup of unsweetened apple sauce instead of the 1/2 cup apple butter and the 1/2 cup of oil. I also added a few spoon fulls of flax seeds and wheat bran. They were very moist and tasty...a great recipe=:)

I made these for a fundraiser in church, and I raised $174! These where a big hit! Everyone loved them.

Delicious! Like other reviewers, I skipped apple butter and oil and used 1c. unsweetened apple sauce. I sprinkled crushed almonds for topping as that's what I had on hand. I also used eggbeaters instead of the eggs. Will freeze for easy grab-and-go breakfast.

Wow, these are great! I had this recipe sitting in my box for over 2 years thinking 'they couldn't be that good' I was totally wrong! These are fabulous! Instead of using raisins, I added 3/4 c walnuts (I don't like raisins:) Next time I'm going to dial down the sugar a smige, but they are GREAT the way they are-Thank you sooo much for sharing this recipe, my picky eater kiddos kept asking for more!

MY HUSBAND RAVES ABOUT THESE!! He calls them his Muffins of Destruction and has shared them with all the guys at work and apparently I'm a little famous for my muffins. Healthy, rounded, and delicious! I make the recipe just as is!

Not good enough for the effort

I can't tell you how many, many times i've made this muffin! Each time, a bit different, sometimes adding in flax seeds for crunch, fresh blueberries when in season, sometimes grated zucchini, extra carrots, with apple, without. I'm telling you, nomatter how you tweak this recipe, it STILL ENDS UP FABULOUS!! How is that possible?! lol. Also, for healthier options, you really can cut the sugar in half and add in a bit of honey; as well as using all whole wheat flour instead of white flour and it turns out just as good just a bit heavier (which I don't mind!)

Really good healthy muffins! At first I was hesitant to make these muffins because typically, when you make a healthy muffin like this, they are gummy and rubbery. Not the case with these muffins! They were super tender and lightly sweet, which was perfect. They weren't heavy or dry or gummy. I also made some changes and used 1 cup whole wheat flour and 1 cup white whole wheat flour and substituted 1 cup honey in place of the sugar and applesauce for the apple butter. I will make these again and again and feel good about putting these healthy snacks in my kids' lunchboxes!

excellent recipe...turned out perfectly!

1 c flour, 1 c ww flour, 3/4 c sugar, 2 whole eggs, 3 T veg oil, 1/2 c vanilla yogurt, 1/4 c ground flaxseed, no wheatgerm, no raisens or nuts (kid's pref). the rest the same. seemed a bit thick, but turned out delicious. Will definately add some English walnuts next time.

These muffins are wonderful!! I was intrigued by all of the healthy, hearty ingredients that were included, but was a little unsure of how it would all come together in muffin form. Wow! I was hooked with my first taste. They are satisfying and delicious and I have made them several times already. My husband loves them too!!

Fabulous!!! I made these as mini muffins and the whole family loved them - I grated the apple and carrot, omitted raisins (our preference) and just used a basic brown sugar/oat topping instead of the wheat germ and nuts (wanted to keep them nut free so they could go to school for snacks) I loved them since my picky 2 year old loved them & she had no idea she was actually eating carrots & apples - yay!

Awesome! I added some coconut, substituted 1 cup applesauce for the apple butter and oil, and mixed in the walnuts and wheat germ instead of putting them on top. My boyfriend ate four in one sitting.

Okay, so I don't like to rate things when I change the recipe but I did do things just a smidgen different. I didn't have wheat germ I skipped it, but since it's so healthy I will add it next time. I didn't have apple butter so I skipped the oil and did apple sauce 3/4 cup. And, I only had a granny smith apple, that seemed to tart to me so I added a peach instead. I also added 3 whole eggs, which is less healthy, but I can't stand to waste good food. Because the peach is wetter I needed the full 20 minutes to bake. For healthy muffins these sure are good. So very good! Yummy, good! I will make these again, following exact next time. Doing it just as the recipes calls for could only make it better, as if that's possible.

These were awesome!! This recipe is so adaptable. If you don't have one thing, sub in another and they will still be great. Recommend them to anyone looking for a healthy breakfast or snack!

I substituted applesauce for the oil and used half the raisins. Even my pickiest kids liked then.

These are delish!! I didn't have any apple butter so I just subsituted unsweetend applesauce. Next time I'd try adding even more applesauce and taking away some of the sugar, and dried cranberries are what we used rather than raisins (those were yummy). This is a GREAT recipe!

Very good. I used homemade apple butter as well as applesauce in place of the oil. I also halved the rasins, added some coconut and some cinnamon chips I hand left over. Topped with slivered almonds. Will make again.

Great starter recipe! I made some changes though to boost the fiber and lower the fat and sugar. I added 1 cup of bran cereal (soaked in 1c of hot water to soften). Used only 1T oil. I used my homemade apple/pumpkin butter (made with Splenda), egg beaters, extra apple, craisins (I don't care for raisins), and used half whole wheat pastry flour and half white and used Splenda Sugar Blend. AMAZING! Will make these over and over! My family won't stay out of them!

i added a bit of zucchini to the muffins and found that it tasted great. i found that if you dont press the nuts into the mix on the top that they will fall off of the top.

I used craisins instead of raisins and added some flax seed. Delicious!

These were great! I used 1 cup white flour and 1 cup wheat flour and added an extra egg white. Other than that I followed the recipe exactly and they were so good! They were moist and very addicting! I will definitely be making these again.

After reading other reviews, I did the following: 1 c. AP flour 1 c. whole wheat flour 1 c. sugar 1 c. unsweetened applesauce (instead of oil and apple butter) soaked raisins in egg/vanilla/applesauce to puff them up I didn't have wheat germ or walnuts, so I left those out. These muffins are AMAZING. I was looking for a healthy snack/breakfast for my 18 month old who is super picky. He LOVES these...and so do I!! Very good with a little spreadable honey :)

These muffins are, indeed, glorious! I used all whole wheat flour, natural applesauce instead of apple butter, and splenda....great for weight watchers and diabetics! A definite keeper!

very good the first day. i ate 4 when they came out of the oven! i omitted the raisins, used 2 eggs instead of egg whites and the one egg (too much trouble). i didnt have apple butter so i used 1/2 cup apple sauce and 1/4 cup apple sauce in place of the veggie oil. didnt hav whole wheat flour so i used oatmeal instead, and omitted the walnuts and wheat germ. great recipe altogether but, with the carrots and such, it doesnt look too appetizing after day one. i also added a banana- be careful with adding the banana , b/c even though it tastes great it makes the muffins look undercooked even when its ready :] B/c it is a healthy recipe adn still tastes great, ill give it 4 stars instead of 3 1/2

This is one of my favorite muffin/bread recipes! They are very moist and tasty. This recipe only works for muffins though. I tried to make a loaf and even after an hour hour the center did not bake entirely.

If I could rate 6 stars for these muffins I would! I split the flour 50/50 white/wheat. Didn't have raisins, but added 1/2 cup unsweetened coconut and 1 cup chopped walnuts to the batter and used 1 cup applesauce in place of the apple butter and oil. Luckily the recipe makes 18 regular muffins, because they go fast!

I can't bleieve anyone gave this a 5 star. It has so little flavor as written. I don't believe you can give a recipe 5 stars with lots of adjustments

Fabulous! I used whole wheat flour, and replaced half the oil with apple sauce. So delicious and filling!

Healthy and Amazing muffins!

Used all whole wheat flour, instead white sugar, I used 1/2 cup agave (I don't care for it being too sweet), used a flax egg (1 tablespoon flaxseed meal with 3 tablespoon water) and yogurt butter instead of vegetable oil. I don't feel guilty eating these 'cause of all the healthy ingredients in them.

These muffins are super yummy and nutritious, too! I did modify a few things. Based on the previous reviews, I used 2 cups whole wheat flour, used brown sugar instead of white and reduced it to 3/4 cup, only used 1 cup of grated carrots (that's all I had), substituted coconut for the raisins, used applesauce instead of apple butter, used mashed bananas instead of oil, and I added 1/3 cup flax seed. Mmmm. Good!

I've been making these muffins weekly to have for breakfast or a snack. I use all whole wheat flour (2 cups) , and I use 1 cup brown sugar in place of the white sugar. I pour on the cinnamon and nutmeg because I love it. When I've run out of apple butter, I've used the 3 eggs whole (instead of whites) and doubled the oil -- this makes it turn out fine (although I prefer the apple butter). This makes a very thick batter, and I usually end up adding a dash or two of milk while I'm mixing it up -- probably due to my own impatience. I'd like to eventually figure out the amounts I need to either make just 12 or 24 muffins ... I always seem to end up with 15-18 which either tacks on time or wastes batter.

These muffins are super-delicious! My family just loved them, with or without the nuts and wheat germ on top. The apple butter is genius here!

Oh my gosh, delicious...I made these almost exactly as stated, except 1c all-purpose and 1c whole wheat flour, and didn't have any wheat germ. The only problem I had was that the apple butter mixture didn't seem to be enough to moisten all of the dry ingredients, I stirred as best I could but there was some leftover flour. Probably making it with 1c applesauce instead, like everyone else has suggested, would take care of this problem. The batter seemed really really dense so I was nervous, I only got 12 muffins out of it, and it took much longer to bake than stated (maybe 30 minutes), but they came out FABULOUS. I usually just make muffins for the boyfriend, I'm not a muffin eater myself, but I could eat these every day. Used golden raisins, which was nice, and I LOVE the crunchy nuts on top. Moist and tasty and healthy, what's not to love!

With applesauce, no oil, 1 c whole wheat and 1 c white flour, 2 eggs and 1 egg white, and reduced sugar slightly - these are good! I think the walnuts add a lot. I wouldn't give them 5 stars, but especially for a healthy treat, nice recipe.

Fantastic muffins!!!! I used 1/2 wheat, 1/2 white flour, omitted raisons and mixed 1c walnuts in instead, used 2 whole eggs instead, added 3tb of flax seed, and added a bit of brown sugar to wheat germ for topping instead of walnuts. So good! my whold family gobbled them, even my husband who usually is weird about "healthy" ingredients.

OMG! I always figured muffins were just muffins. These are so good I can barely write this without jumping up and getting another one. Except I am SO full. One of these is a meal in itself and filling. I don't change anything. Perfect as is.

I personally didnt like this recipe but my family did and because it is a generally healthy recipe Im giving it 4 instead of 3.

These were so delish! The only thing I changed was the raisins... Not a big fan. I put in craisins instead and they came out great! Moist and all. Thanks. Will definitly make these again!

This is the first recipe I have rated since I started using this website 5 years ago. I made these a couple days ago and my picky 4 year old LOVED them, by the end of the day he had eaten 7! I love that they are healthy for you and are delicious. I did make a few changes though, I added ground flax seed for the omega-3's, 1 cup of applesauce instead of the oil and apple butter and added the wheat germ to the recipe instead of a topping. My son said I have to make these everyday.I'm glad I got him hooked on something nutritious! This is a keeper :)

I shared this recipe with my mom, who since has had about 8 requests to share it with others. Delicious and healthy! In today's batch I used 1/2 cup of turbinado and 1/2 cup of pureed pineapple for sweetener instead of white sugar. Not quite as sweet, but lots healthier. I also frosted them with cream cheese frosting, and they are SOOO yummy!

These are great, perfect for guests. Made them exactly as is and wouldn't change a thing.

Was looking for a healthy baking alternative and LOVED these. They're hearty and you can taste the apple and carrot! I looked at a ton of the reviews and here's what I changed: 1) used 1/2 cup oats food processed so they were pretty fine 2) 1 1/2 cups whole wheat flour and no white flour 3) used dried cranberries instead of raisins 4) used chopped almonds and put them in the batter 5) used a granny smith apple choppped with the peel on 6) used 3/4 cup light brown sugar (lightly packed) instead of any granulated 7) used 1 cup applesauce (no sugar added) 8) used 1 TBS vegetable oil not 1/4 cup 9) used 1/4 tsp allspice and 1/4 tsp nutmeg 10) did not use apple butter or wheat germ Baked for about 13 minutes. Delicious! And I calculated that each muffin is 166 calories!

The perfect muffin - moist, delicious and nutritious and so easy to make! Taking the advice of the other reviewers, I used 1/2 c apple sauce in lieu of apple butter and omitted the walnuts bec of allergies. I had wheat germ but totally forgot to put it on, and they turned out just fine w/out it. I'm going to use just 1c sugar next time as it was a smidgen too sweet for my taste. Otherwise, this one is a definite keeper!

These are so good! Even my VERY PICKY children liked them. I did substitute applesauce for the apple butter and used oat flour instead of whole wheat flour. (I didn't have the whole wheat on hand) I didn't know if they were going to be moist because many "healthy" muffins are not but these are extremely moist! Thanks for posting and all the reviews!

These are my husband's favorite muffins and every time I make them, people ask for the recipe. They keep well in the fridge for about a week. I do tweak them a bit: all WW flour, 3/4c brown sugar, applesauce instead of oil. Great recipe.

Made a batch with 1 cup Splenda instead of sugar. 1 cup applesauce instead of applebutter. Very good. The second batch I was interrupted and forgot the sweetener completely. They were still good. Think the applesauce and fruit provided enough on their own. Kids may not like them, but they will make a great (non-sweet) breakfast muffin for me.

Such a great snack for the kids at school. We love this recipe. I use 1 cup applesauce instead of oil and apple butter. I make sure I use Pam on the muffin cups if I don't use oil otherwise they are virtually impossible to get out. I also add half an extra apple and crasins instead of raisins. YUM YUM YUM!

Fantastic. Replaced applebutter with applesauce. Decreased sugar to 1 cup. Soaked raisins in applesauce/egge mixture while prepping carrots and apples.

Superb! I included 1/2cup oat as well. Mistakenly measured oil for 1/2cup, didn't use apple sauce at all, but used 1/4cup sour cream instead. Lightly mashed strawberries, and only used 1/2cup brown sugar. The result is DELIGHTFUL! Also picked up the best tip given by one of the reviewers: to only fold, not 'vigourously' stir. Thank you!

These muffins are awesome as is. I made a minor alteration to make pumpkin muffins and wanted to share. I substituted 15 oz of pureed canned pumpkin for shredded carrots and substituted pumpkin butter for apple butter. Then I reduced the sugar from 1 and 1/4 cups to just 1 cup. I did have to increase the cooking time. But they were the best pumpkin muffins I ever tasted. By far the most moist; almost sponge cake like. I also added ground nutmeg and clove. I love these two spices so I probably added more than what most people would.

Great recipe! Easy to work with, substitute, and the mix stays great in the fridge if you mix multiple batches.

I am obsessed with these muffins! I too used mashed banana instead of apple butter, only 3/4 cup of sugar and blueberry infused cranaisins instead of regular raisins.

DELICIOUS! I used golden raisins and next time I will use canned pineapple instead of fresh apple. (a little too much crunch for my taste) I also used ripe bananas instead of apple butter as someone suggested. You could use a lot of different ingredients to suit your taste. (coconut, pecans, ground flax seed etc.) They kept well in the frig, as I like COLD sweets. They tasted better every day. Next time I would make them in the eve and refrig. overnight for better flavor.

I have been making these muffins for over a year and I love love love them. A couple of suggestions: cut back on the sugar...if you have sweet apples and carrots its necessary. Try dried cherries instead of raisins. Add a cup of walnuts into batter. Try pumpkin instead of apple butter. My oven cooks uneven so i made 12 large muffins. the batter does not rise a great deal so there is no over flow. to accomodate the change, i to lowered the temp to 350 and cooked for 35-45 minutes.

These were very moist and tasted delicious!

These are excellent...I'll be grabbing one every day next week as my on-the-go breakfast! My only changes were using all whole wheat flour, adding the walnuts to the flour mixture with the other fruit, and skipped the wheat germ. I don't advise making on a rushed weekday morning unless you have a good food processor...these take a little prep time but are worth it!

easy.sweet.light.

WOW! These were wonderful. I made them into 6 jumbo muffins which took 30 - 35 minutes to bake. The prep work is time consuming but they are well worth the effort!

GREAT RECIPE! Moist, flavorful, nutritious and filling. The whole family likes them. I may use a little less sugar next time, but that's just personal preference. I used flax seed in place of the wheat germ. Instead of 1 egg and 2 egg whites I used 2 eggs. They came out great!! This recipe is a keeper.

What a fantastic muffin!! Great taste and healthy! Omitted the raisins because my husband doesn't like them. He loved the muffins! Very moist! Will definitely make again.

These are amazing! I did however swap carrots out for chocolate chips. I need that chocolate fix in the morning. Also my fiance can't keep his hands off of these!

Great healthy muffin! I too used two whole eggs, substituted apple sauce for apple butter, used 1 c. each flour, reduced the sugar to 1 c. and reduced the raisins to 1/2 c. Put the walnuts in the mix and omitted the wheat germ. Will definately add this to my muffin rotation!

These are delicious! I have made them a few ways, but each time they are still perfect with two eggs instead of the egg/egg white combination. The most recent batch was the best, in fact for me it rated a perfect score: added fresh grated ginger, reduced sugar to 1 C. (1/2 brown), subbed applesauce for the apple butter and all but one tbsp. of the canola oil (not vegetable oil). Added nuts (1/2 C.) and 1 tbsp wheat germ to mix- skipped topping. Have tried with raisins, but I prefer them without. Also good with cloves instead of ginger-and almonds substituted for walnuts, mixed in and sprinkled on top. Of course, the trick is to stir the mixture as little as possible at the end- if it's very dry (it should be really thick), I add a tiny bit more applesauce. The batter usually divides nicely into 16 muffins. I spray the pans thoroughly with canola oil, adding water to the two empty cups after filling the others with batter, and the muffins pop right out. In my old electric oven they're ready in 15 minutes, which is still somehow way too long. Sweet (but not too sweet), tender, spicy and moist but hearty. Thanks, JACLYN!

These muffins are outstanding. Like others, I used applesauce and they were very moist and delicious. Took them to my tennis team match on a Saturday morning and received several compliments. This recipe is a keeper!

OMG, these were so good. I find that the "healthy" whole wheat muffins tend to be flavorless and so dense that you could use them to cosh someone, but these had a really great light texture and a ton of flavor. My toddler went crazy for them. I did a couple of minor modifications -- I did half apple butter and half applesauce. I also added some pumpkin pie spices, like ginger and nutmeg. I used butter instead of oil. I left out the wheat germ but I put in a handful of ground flaxseed. I also put some nuts into the batter. The batter looked a little dry at the end, so I added some extra applesauce. Then I sprinkled a pinch of sugar, some whole flax seeds and some chopped nuts on the top. So good. This recipe is definitely a keeper. I feel like you could easily add lots of other types of fruits or nuts you have on hand.

Every time I make these people ask for the recipe. The only change I made was the addition of 3/4 cup shredded coconut. An absolute favorite. Freezes very well but rarely last long enough to freeze. Great for an in-hand healthy breakfast on the go.

For those of you who have juicers, this is a great recipe for the leftovers from juicing carrots. That's what inspired me to look for a carrot muffin recipe. I didn't want a cake and didn't want to have to make frosting, so this was perfect. I also substituted most of the oil for plain applesauce and used 1/2 cup brown sugar and 3/4 cup white sugar. I didn't have any wheat flour, but added some flax seed. Also, I didn't have walnuts for the topping, so I just added some raw sugar to the wheat germ. Everyone likes them! Oh, and for the tins, honestly I think it's easiest to spray with the "for baking" Pam spray. Zero problems getting them out.

If I could give this a 10 star rating, I would! I just used what I had on hand and as one reviewer said, it's a very forgiving recipe. I did 1 cup each whole wheat &white flour, 2 whole eggs, applesauce instead of apple butter (though I'd like to try that), and 3/4 cup white sugar &1/2 cup brown) I only got 12 muffins, but I tend to make mine large (baked for 25 minutes). Thank you for a delicious recipe!

Delicious. I used all whole wheat flour, substituted 3/4 C. applesauce for the apple butter & oil, used 2 whole eggs instead of 1 egg & 2 whites. I recommend leaving the topping off, it's bland & will fall off anyways making a mess. I made jumbo muffins, cooked for 30 mins but my husband complained they were slightly underdone so I will cook them a few mins longer next time. I got 9 jumbo muffins out of the batter. Grating the carrots took forever, this recipe reminds me I need to buy a food processor. Thanks for the recipe.

These were awesome! I chopped up some baby carrots and put them in my magic bullet with some water. I then strained the water out- I did the same thing with the apple. This was much easier than grating. They turned out great!! I will make these again and again.