Magic Fruit-and-Veggie Cupcakes

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I totally loved this recipe - I tried to bake the cupcake/muffin twice and both turned out well. I did alter the recipe a little bit by substituting the all purpose flour with 1/4 cup of buckwheat and 1/4 of more rolled oats so that my cupcakes will have less processed flour for more healthy result. I also used a lot more dried fruits with raisins, dried figs and craisins and all made the cupcake delicious. I reduced the 1/4 brown sugar a little and changed the olive oil to fat free milk.

My family likes this cupcake/muffin for breakfast or snack...will definitely make more with trying different fruit such as apples, maybe fresh blueberries. I also think the half cooked carrots and sweet potatos may work well in the cupcake to give it natural sweetness and reduce more sugar.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These were great and very easy! The only thing I found, that was not a problem just a planning hoop to jump through, was the recipe made 45 mini cupcakes! Next time I will fill the cups more then 3/4 full!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

LOVE this recipe. I used half carrots and half apples . I didn't have soy flour, but I did use one tablespoon of rice flour .They took 24 minutes to cook . YUM YUM...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We liked it. I used all whole wheat, no soy, half apple, half zucchini. I may add raisins next time for sweetness. Mine were done after 17 1/2 minutes(full size muffins.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm a big fan of this recipe! I used regular sized muffin tins to make twelve, and they baked at 350 for twenty minutes. Grated carrot, chopped spinach, fresh apple, and craisins made these sweet and tasty. I didn't have soy flour, but I did use one tablespoon of gluten free flour, which is a combination of potato, fava, etc...I also threw in some fresh sage I had left over from a dinner I'd made. Next time, I will use a fruit with a higher moisture content, such as a mashed overripe banana, because if you're not careful, these can be a little dry. Love them, though!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is a fantastic recipe! I used carrots, zucchini, pears, and apples! A great pre workout snack and breakfast muffin! YUM!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

What a great recipe! I tried it with carrots, spinach, dried pears, golden raisins, banana, and crystallized ginger. The ginger gives it a great spicy flavor! I misread the recipe and thought it only called for dried fruit -- I threw in the banana when I realized my mistake. Next time I'll try all fresh fruit and fresh grated ginger. I made regular size muffins and they only took 20 minutes to cook, so just watch that they don't dry out by cooking too long! Delicious and guilt-free. My fiance and I thought this muffin and some greek yogurt made the perfect breakfast.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

LOVE this recipe. It's very forgiving and you can sub out most ingredients for what you have on hand. It's a great way to use up fruits and veggies before they spoil. You can really get creative with this "muffin" recipe. I used the regular size muffin tin and increased cook time to about 35-40 minutes. This is a great high fiber, high protien and low sugar food. My whole family enjoys it and I never make it exactly the same way twice

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

In attempting to make healthy snacks for my 3 yr old grandson I came across this rec and think it is wonderful. Each time we make this rec (he helps by adding the dry ingred while I mix he gets to decide what fruit & veggies to use. A 3 yr old comes up with some unusual combinations that end up very good. This week we are making carrot and apple. He wanted broccoli, but I don't have any on hand.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Would rate 4 stars, but there is misleading in the name Cupcakes, obviously these are muffins, and the bake time really was 15-16 min using a mini muffin pan. This is my kind of snack when you just want a little bite of something tasty and healthy - it does the trick. Will make again with variations on veg/fruit mix.