It's a Good Morning Muffins

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Delicious! I took the suggestions of several of the reviewers and substituted applesauce for half the oil. I would cook them about 5 minutes less than the recipe, as mine were on the edge of being overdone.

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I was a bit concerned. because I started reading the reviews after they were already in the oven baking. Many reviewers wrote that there was a puddle of oil on the bottom of each cup. Luckily they came out moist and delicious and were lightly crunchy on top, pretty much perfection. I am moving and had packed away my muffin tins, so I used those aluminum foill cups with the paper liners. I did notice that the paper liners were a bit oily, luckily they had absorbed any excess oil. So in the future I will either use paper liners, or reduce oil by half and use banana, or applesauce for the other half to prevent oil puddles in the event I dont use the papers. I love date nut bread so I think I might try that sort of variation the next time, although these were pretty amazing when made as written.

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Seriously the best healthy muffins ever! I hate raisins, so substituted with dried cherries and dates. I also buttered the tins so it makes a nice slight crisp around edges. YUM.

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I just made these muffins. I noticed that after 25 minutes they were looking quite dark so I pulled them out. They seemed a bit well done but my husband ate 3. So I would be careful about the cooking time.

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Delicious and really easy recipe!! I substituted Craisins for the yellow raisins, omitted the coconut, and added half a cup zucchini. I also used 1 c whole wheat flour, 1/2 c white flour, and 1/2 c ground flax seed. Instead of 1 c oil, I used 1/2 c oil and 1/2 c apple sauce. Healthy and Yummy!

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I only used zucchini instead of parsnips and extra carrot in place of the coconut. it turned out delicious! everyone had seconds!

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I've made this recipe many times and would highly recommend it to anyone, that is why I'm rating it 5-stars. Today I made this recipe with substitutions which my family enjoyed. I substituted parsnips for 1 cup of shredded zucchini, the coconut for 1/2cup of shredded sweet potato, golden raisins for dries cranberries, and for health reasons I used white whole wheat flour [1cup] and all-purpose flour [1cup], and reduced the oil from 1 cup to 1/2cup olive oil [you can also use coconut oil which is healthier and now available at Trader Joe's] and 1/2 cup apple sauce. I also added one chopped banana.

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LOVED this.....some changes I made....I didn't have parsnips so used more carrot and apple, like others only used 1/2 c oil and 1/2 cup applesauce and I also used 1 1/2 c flour and 1/4 c ground flax seed and 1/4 c wheat germ instead of the 2c of flour. My children loved them!!!!! and I felt super good about giving them. Thanks Emeril

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I have to admit I was skeptical...parsnips? only one apple? But they were AMAZING! Emeril never disappoints. I did heed the advice of previous comments noting the amount of vegetable oil should be reduced (I ended up using 1/2 c vegetable oil and 1/2 c of unsweetened applesauce, but otherwise followed the recipe as written. They were so moist and flavorful - my boyfriend loved them too! I will definitely make these again as a great grab-and-go breakfast.

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Wish I'd read the reviews before making these--after baking, there was a pool of oil at the bottom of each muffin cup. They were still very moist and delicious. Will make again, but substitute something else for half the oil, as others have. I've wanted to try this recipe for a long time, but never have parsnips on hand. I substituted whole grain white flour, Splenda, some dried cranberries for the dark raisins and walnuts instead of pecans. Was surprised that the coconut seemed to get totally lost as a flavor. It's a more time consuming recipe than most muffins if you hand grate the vegetables; I'll use the food processor next time. That they're healthier than most muffins is a big plus for me. Emeril, I have to spend more kitchen time for your recipes, but I'm never disappointed. You rock the flavors.