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These muffins look delicious but I put them in muffins tins and every single one burnt to the bottom. I made them as the recipe stated but decided to use muffin tins because I was taking them to work. I'm a little disappointed in the outcome.
delish. I added 1/4 cup buckwheat flour, with only 1 cup all purpose flour. Also used coconut oil instead of Olive oil. Used half yellow raisins and half black raisins. Very dense this way... next time will use some applesauce and coconut flakes. However still yummy enough that my 3 yr old loves them warm with a little butter.
These are phenomenal!! I took them to work this morning and came home with NONE of them! Even young kids thought they were yummy!
These look and sound great! Where is the nutritional value?
I took some suggestions and replaced the nutmeg and olive oil with cinnamon and canola to make this more kid-friendly. They are delicious and a great way to get veg, fruit and oats in to my breakfast-averse child. I will say, though, that mine look somewhat gnarly compared to Martha's. Next time, I may cut the amount of carrot in half and add some applesauce to give more moisture and shape. All in all, a great recipe though!
Fantastic Concept! I doubled the recipe, replace the banana with canned pumpkin, and added dried cranberries instead of raisins. I also reduced the amount of carrot so the muffin stayed moist, and dusted the top with nutmeg and cinnamon before baking them…Fabulous! My 2 year old loved them, and of course the hubby wouldn’t touch them as they were healthy ;-).
Happy baking, ~B
Replaced half the flour with whole wheat flour. Next time I'll use cinnamon instead of nutmeg. That amount of nutmeg was a little overwhelming for us. They were fairly dried out the next day, not sure if that's b/c the whole wheat. Just warmed them and added some butter.
We love this recipe (including my 1 year old son). I also use whole wheat flour. I love that it is an easy, portable, nutritious snack.
Made these with my four year old yesterday. They are wonderful! The only thing I will do different in the future may be to replace some of the flour with whole wheat flour. Very moist, chewy, and hearty.
This recipe is so easy and tasty. Next time i will try with cinnnamon instead of nutmeg.
One more change--used Whole wheat flour instead of all purpose.
My family loved these. Did make a few changes to suit out tastes: used canola oil instead of EVOO, used cinnamon instead of nutmeg and replaced the banana with chopped apple. Added a little water to further moisten batter. Baked at 350 degrees (not 400) for 25 minutes. Family agrees--this is the go-to breakfast muffin recipe.
These are my go-to weekend morning muffins. I make a few substitutions: whole wheat flour (not white), cinnamon (not nutmeg), blueberries (not raisins). My family loves them and they are usually gone by noon!
I made these the other day, and my 15 mo. old loved them! I made a few minor alterations, which I'll probably keep in the future: I used regular olive oil instead of extra-virgin, and cranberries instead of raisins. I think next time I will try to freeze a few to see if they keep in the freezer. They were very moist and flavorful. Thanks!