By Megan V on April 02, 2009
"This recipe is from Taste of Home and was featured in their lighten up for Fall section. I enjoy these muffins year round with a glass of milk as a healthy and delicious breakfast!"
Serving Size: 1 (82 g)
Servings Per Recipe: 12
"These are excellent muffins. I substituted coconut oil for the butter and I wouldn't use chocolate chips next time I make them. I don't like the combination of carrots and chocolate chips. The carrots gave it nice texture. I also used the maple syrup instead of honey."
"I just found this recipe a couple of days ago when i was glancing through last fall issue of Taste of Home and made them last night. These muffins are my new favorite! I love the densness and the bran it's a good way to sneak some nutrition into a sweet tooth snack."