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Total Time
50mins
Prep 30 mins
Cook 20 mins

I love the name of these and the taste is even better! These muffins have a little bit of everything in them, carrot, apple, cococnut, nuts, raisins, and more! SO YUMMY! I usually make a double batch and freeze the extras.

Ingredients Nutrition

Directions

  1. Into a large bowl mix the first five ingredients.
  2. Stir in the next five ingredients.
  3. In another bowl beat the eggs, oil and vanilla.
  4. Stir the oil mixture into the flour mixture until the batter is just combined.
  5. Spoon into well greased muffin cups, filling to the top.
  6. Bake at 350 degrees for about 20 minutes.
  7. Makes about 14 large muffins.
Most Helpful

4 5

These are good, but kind of too sweet for me - maybe it is because I used Splenda for half of the sugar. I used 4 oz of unsweetened applesause for 1/2 of the oil and used canola for the other half. I've had another recipe with pineapple in them. If I find it, I will post... I squeezed all the batter I had into 12 muffins, so it took a while longer to cook.

5 5

WOW! So yummy. Just came out of the oven and my family attacked them. Changes I made: Softened butter instead of oil, muslix mix in place of nuts/coconut and I always use unrefined sugar and non-bleached flour. It only made 8 large muffins though. We all loved these.

5 5

Great Muffins - our family loved them! Because we always try to make anything as healthy as possible without comprising taste - we not only subsituted 1/2 c applesauce for the oil, we subbed 1 cup of soy flour to add protein. Didn't have an apple, so we used crushed pineapple and WOW! Very forgiving recipe!!