Healthy Carrot Muffin

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This is good, not fantastic.....I didn't love the combo of the pineapple and carrot......made it taste very fruity sweet in a one dimensional way....there are better recipes out there where you can make your own substitutions for WW flour and apple sauce and it will come out better......

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This recipe is horrible. Way too much cinnamon, mealy, bland. My kids are great eaters and will try anything and they couldnt stomach these. I followed the recipe exactly. Don't waste your ingredients on this recipe!

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These muffins are yummy! By far my favorite recipe for carrot muffins. You can also substitute zucchini for carrots. Heidi from BundlesOfHugs

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This probably isn't a bad recipe, but I think 1 tablespoon of vanilla is a bit much. I should have listened to my instinct and gone with 1 teaspoon.

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For all you juicers out there...these muffins are the most excellent way to utilize ALL that wonderfully healthy fiber in the discarded pulp. I juice every morning and I always juice my apples and carrots first. Then I store my pulp in an airtight container in the fridge. By the end of the week, I have enough to make 1-2 batches of muffins every weekend - for breakfast and healthy snacks all week long. This carrot pulp is far better than the store-bought shredded carrots. You will find that the color remains bright orange! Organic, fresh and untouched. With the apple pulp mixed in, the muffins have a wonderfully sweet and fruity flavor. They're excellent!

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These muffins are really well balanced. They are healthy and yet able to retain moistness. I am learning to try the Food Network Kitchen recipes . They are so good ! So, I would suggest people give their recipes a try because they are proving to be as good as the individual chefs on Food Network. At first, I only went to the chefs I was familiar with . So glad I started trying the recipes from Food Network Kitchens ! Thanks to all of you !You are great !

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Delicious and SO moist! Followed other reviewers' suggestions and used 1/4 cup of oil and 1/2 cup of applesauce (instead of pineapple. Also used 2 TB of oat bran instead of wheat germ and used pumpkin pie spice in place of 1/2 of the cinnamon. Came out to 12 muffins exactly. Took about 25 minutes.

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We really enjoyed these muffins. They were moist and flavorful and the whole family liked them for breakfast. The only change I made was to use 2 tsp of pumpkin pie spice rather than cinnamon to add the spiced flavor to the muffins and shredded a small apple instead of the crushed pineapple. I'm going to make them again tonight and sub applesauce for the oil. Overall, they are so simple and declicous, they will be reguarly made at my house!

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These were so moist and delicious! I subbed no sugar applesauce instead of the oil. They took a bit longer to bake but were well worth the wait!

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These muffins are delicious and moist. I only started baking last week. On the first try, I followed the exact recipe and they were very good (only I found that the recipe makes less than 12 muffins. Or they make 12 small ones On the second try, I added cashew nuts for texture, used 3/4c brown sugar. My brother already requested I make them again, only next time I make a carrot-raisin variant. :