Total Time
Prep 15 mins
Cook 20 mins

This is from the Babbling Brook Inn in Santa Cruz, California. A beautiful thing!

Ingredients Nutrition


  1. Combine the eggs, oil, buttermilk, brown and white sugar and vanilla. Sift all dry ingredients together and slowly add to the egg mixture.
  2. Stir in apple, coconut, dates, carrots, nuts and orange rind. Stir until just mixed.
  3. Spoon batter into muffin tins that have been greased. Bake at 375°F for 15-20 minutes. This makes about 4 dozen muffins. Enjoy!


Most Helpful

Sharon, these are terrific! What a lovely muffin experience :). I halved the recipe and it STILL fed me, DH, my son, two girlfriends, and their 3 toddlers. Sheesh! The textures are the best part of these muffins--the apple and carrot make them moist, the coconut and nuts give a little crunch, and the ww flour gives a nice dense toothiness. Terrific. I cut the sugars back to 1/4 c each (for a half recipe), and the coconut I cut to 1/3 c based on personal preference. I also used a bit of oat flour because I had it on hand. I also used 1/4 c applesauce to 1/8 c oil, and I didn't have any problems with dryness or sticking to the pan. Speaking of, I highly recommend using butter-flavored Pam on your muffin tins for that little extra something. Thanks so much for sharing, Sharon! Made for Went to Market.

smellyvegetarian November 17, 2008

I halved the recipe and used all whole wheat flour. Used 1/4 cup oil and 1/4 cup apple sauce. I didn't have any apples, used 3 cups carrots. 3/4 cup brown sugar, no white. I found them sweeter than I like so next time I will just use 1/2 cup brown sugar. A nice recipe Sharon, thanks for posting.

Dorel January 25, 2008

I just have one word for these muffins: intense! I made these for Adopt an Orphan Tag and I can't believe these babies were left at the curb, they're delicious! When I say they're intense, I mean they are chock full of ingredients and flavors and textures and all sorts of sensory surprises. This recipe makes A LOT of muffins. I got about 3 dozen large and another 3 dozen mini muffins out of this. The only change I really made was to use soy milk with a splash of vinegar in it to approximate the buttermilk, I didn't want these to be dairy. I mixed all the "batter" ingredients on slow speed, but once I started adding the fruit and the nuts and the coconut I used a heavy wooden spoon, and got a good workout in the process. I made these last night and brought a bunch into the office this morning to share over coffee. Once of my office mates described these perfectly, she said they were "autumnal." Sharon, I don't know who tagged these and never made them, but it's their loss!

Mirj September 16, 2007

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