hehe! I had to laugh as the description for this muffin fits me to a "T". These are very good -- moist! I am impressed! I love the fact that there is absolutely no butter/oil/margarine in these!!! Since I felt like making them extra holy, I omitted the sugar and used 1/2 cup Splenda, which was just the right sweetness. I also omitted the raisins for personal preference. Oh yes, and I didn't line these with paper; I sprayed the tins. I have noticed in muffin recipes with low fat content that the muffins stick quite a bit to the paper. Thank you, leeners!!!
What a great recipe! I really liked the use of apples and bananas in place of the butter or oil. I made the recipe into a quick bread instead, using a 9 x 5 inch loaf pan and baking it for about 50-60 minutes at 325 degree Fahrenheit. The bread turned out deliciously moist and went great with fat-free cream cheese! Thanks so much for sharing a healthy, tasty recipe!
I am exercise obsessed, and I was surprised at the white flour and white sugar in this recipe. I apologize but I tweaked it by replacing 1/2 cup of white flour with whole wheat flour, and 1/2 cup of white flour with oat bran. I also replaced half of the sugar with Splenda. For future use, I might replace raisins with dates; and I think that nuts would be a good addition, too.
I had to come back and edit my review since these were so good and got better as they sat. I added baking powder and used only one apple so I added 3/4 cup of applesauce. I used the white whole wheat flour and by accident left out the eggs and I never even noticed; they were so moist. These are better then my MIL's fattening ones which she sells in her cafe but sshhh... don't tell!
This muffin recipe turned out great! I just finished eating one after a five minute cooling time and it was perfect. I followed the recipe exactly, except I added an additional 6 tablespoons of flour for high altitude and reduced the sugar by a 1/4 cup; I figured between the bananas, apples, carrots, and raisins we wouldn't miss it. I know some reviewers tried to make it "healthier," but this recipe is fine just the way it is. I don't recommend using Splenda in this recipe, especially if you are using good produce and I used the white whole wheat flour. My yield was 17 muffins, but I think filled my muffin tins a little too full. I will be making this recipe again, it makes a nice change from oatmeal in the mornings or as a pre-run snack. Thanks for posting it!
Pretty healthy and taste good. My changes: using 3 bananas and 1 apple instead of 2 bananas and 2 apples, adding 1/4 cup of macadamia nut, reducing sugar to 1/2 cup 3tbsp packed brown sugar. Reducing sugar make the cake less sweet and go perfect with honey or jam. I will try this recipe with whole wheat flour next time.
Yummy!!! The banana made these encredibly moist! Instead of the raisins I added a medley of dried fruit such as mango, cranberries, and pineapple. I will definately be making these again!
These muffins are AMAZING!!!!!! I made 3 different kinds of muffins yesterday and these blew the others out of the water. I omitted the raisins and I used Rome apples. These muffins are beyond moist and just truly delicious...thank you! I am going to make them in a loaf pan as a dessert for Thanksgiving.
These are so good. I've made them many, many times, sometimes putting in a few blueberries or cranberries for a change. They are always moist and delicious. My bf loves them as well and when asked which type of muffin he would like he usually mentions these.
Yummm! These are really good! I used a dozen baby carrots and one Fuji apple. Used only 2 eggs (on accident!), 3 small bananas, half brown sugar and the other white, and also split the raisins with dried cranberries. Very good and moist, thank you so much for sharing!