These were good! I used bran flakes, applesauce for the oil & no coconut (I sprinkled some on the top instead). I also used whole wheat flour, about half the Splenda than called for (carrots are pretty sweet on their own!), and Splenda brown sugar. I also used LOTS of cinn! Baked nicely in 22 min. Thank u for sharing!
We loved these muffins.They were very moist and quick and easy to make. I did make a couple of changes. I added a cup of whole wheat flour a 1/2 cup of chopped dates,and upped the milk to 1 1/2 cups. We will definately be making these again thanks for the recipe.
okay, I think this recipe is a great base for bran muffins - let's admit it, bran alone is just plain boring! The combination of carrot and coconut is a great idea but to reduce the sugar I revamped this recipe slightly. I use 1 shredded apple, a pink lady apple is nice an sweet, I use sweetened coconut and don't add the 1/4 cup sugar, it doesn't need it. I also throw in a few chopped up walnuts and even a few frozen blueberries if I'm in the mood! I add a 1/4 teaspoon extra of baking powder and soda to guarantee some nice height on my muffins where the extra fruit might weigh them down. I've made this version about 4x now - makes a great mid morning work snack to get me to lunch!
Very moist and tasty.I made 16 of these and put half of them in the freezer so I can take them out as I want them.Delicious!
These muffins were very good. They would be great as a breakfast muffin, or even just for lunches. We ate a few as soon as they came out of the oven. I changed a few things when I made these: Added 3/4 Cup raisens, 2 Tsp Cinnamon, and I left out the coconut. I will definitely be making these again.
Delicious and packed full of things that are good for you -- a wonderful breakfast muffin. When I made these I got 24 muffins--so we had some for breakfast and eating throughout the day and some to freeze for breakfasts/snacks later on. Thanks for sharing! We will be making these muffins often.