Comments on: Healthy Carrot Muffins

By: Lisa Scott

Lisa Scott — Mon, 10 Jan 2022 16:58:28 +0000

Very Impressed. I made per recipe except I chose to use 1/2 the amount of raisins and a little less cinnamon and nutmeg. I cooked them @ 375, which is a little more typical for muffins for 15 minutes. They were moist and delicious which was surprising for not having any oil/fat in them. Very Good :)

By: A Virtual Vegan

A Virtual Vegan — Thu, 19 Dec 2019 01:51:27 +0000

In reply to Renee. The gram measurements are correct. All of my recipes are created using grams and get converted to cups by software. I happened to change the software I use at some point, obviously between these 2 recipes, so they both came up with different cup measures. I just corrected that manually and I have checked both recipes, and remade them both today to double check there were no issues. Both are absolutely fine and turned out great. You didn't use too much flour. The batter is quite a thick one. Hope that helps!

By: Renee

Renee — Wed, 18 Dec 2019 20:18:17 +0000

Hi, there is something wrong with the measurements in this recipe. You say that 172g of spelt flour is 1.5 cups, but in your Blueberry Bran Muffinshttps://avirtualvegan.com/vegan-blueberry-bran-muffins you say that 230g of spelt flour is 1.5 cups. As someone who followed the recipe using the grams, and then noticed this mistake afterwards, I felt quite confused and unsure if there was now way too much flour in my mixture or if it's just supposed to be super thick. The wheat bran and applesauce weights differ (despite being same cup sizes) between the recipes too? Please let me know which is the correct weight? Thank you.

By: Melanie McDonald

Melanie McDonald — Thu, 17 Oct 2019 16:16:07 +0000

In reply to JULIA. I'm really pleased you are enjoying them Julia and thanks so much for the review!

By: JULIA

JULIA — Thu, 17 Oct 2019 10:56:33 +0000

Thank you for these wonderful muffins. I make healthy muffins for breakfast every week and these have been on my regular rotation for several months (I've made them about 4-6 times), so it's about time I left a review. I haven't managed to get spelt flour so I just make them with whole wheat and they're great. I use 1/4 cup of olive oil and an extra 1/4 cup of carrot (or a banana) to sub for applesauce which I never seem to have around. I also use date sugar for sweetener which makes them even more moist. Both time we've had houseguests who have tried the muffins, they've asked for the recipe. I also love your blueberry bran ones. Thanks so much!!!

By: Tara

Tara — Wed, 19 Jun 2019 16:23:07 +0000

I think these are maybe baked at too high of a temp. most muffins are usually 375 degrees? I don't know. the outside was hard compared to the inside. Overall a bit bland but since there's no oil, mine were only 80 calories each so not bad. I would make them again and probably lower the oven temp.

By: Dani

Dani — Sat, 12 Jan 2019 20:07:19 +0000

delicious muffins. I used regular all purpose flour and substituted pumpkin seeds for flaxseeds (only because that's all I had in the cupboard) and they turned out moist and delicious.
I used muffin liners and it was a mistake. The liners completely stuck to the muffins. My bad. Otherwise delicious recipe. I would make them again.

By: A Virtual Vegan

A Virtual Vegan — Sun, 25 Nov 2018 21:39:24 +0000

In reply to Dave W.. You're welcome Dave. I'm glad you were able to adapt them to meet your wife's needs!

By: Dave W.

Dave W. — Sun, 25 Nov 2018 19:38:32 +0000

Delicious! I made them without the nuts and because my wife is diabetic, I used 3 oz of sucralose for the sugar. Using an ice cream scoop + 1/2 tbsp of the batter, the recipe made exactly 14 muffins. Will make them again. Thanks!

By: Kate Whorton

Kate Whorton — Mon, 27 Aug 2018 02:41:05 +0000

Delicious! Perfect for on the go breakfast