Carrots and apples combine in this muffin recipe to create a tasty but healthy alternative for your next morning or afternoon tea.
Extremely moist. Made a lot more than recipe says when you make mini muffins. Wholemeal flour and gluten free baking powder also makes this an even healthier choice - 04 Aug 2010
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. - 26 Aug 2008 (Review from Allrecipes USA and Canada)
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. - 13 Nov 2007 (Review from Allrecipes USA and Canada)