Comments on: Gnarley Muffins

By: Maezy

Maezy — Thu, 12 Jan 2012 18:53:38 +0000

I just might have a fix for you. I use Trader Joe’s organic flaxseed oil preserved with Vitamin E — its about half the price of other brands. That being said, I don’t know about putting in muffins though. Tks for your recipe and your writing style too. ;-)

By: Maezy

Maezy — Thu, 12 Jan 2012 18:43:54 +0000

Applesauce?? I wouldn’t change a thing if I were you. I have been looking for a recipe that would duplicate some muffins I have seen in Whole Foods and elsewhere, and well this looks like a winner being as close as you can get with that lovely amount of flax seed meal (ground).

By: Dad Bran Muffins | hungrygnomes

Dad Bran Muffins | hungrygnomes — Thu, 08 Sep 2011 05:25:58 +0000

[...] fromJoy the Baker, Veggie101 and a little bit of [...]

By: Courtney

Courtney — Tue, 17 May 2011 12:57:29 +0000

I made these at midnight last night. I followed the recipe posted with the carrots instead of the bananas. The only substitute I made was almond milk in place of cows milk. I also generously sprinkled sugar on top before baking. I also added the optional raisins and walnuts. They are really good!!! Moist, hearty and a little sweet. I calculated the nutrionals and if you make 12 muffins they are each about 350 calories and 10 grams of goooood fat.

By: Charity

Charity — Wed, 06 Apr 2011 18:46:55 +0000

I just made these last night. I wasn’t too thrilled with them when they came out of the oven (tasted kind of boring) but I decided to let them “mature” overnight and they tasted much better this morning! I used grated pineapple, carrots, and an apple. (I left the peel on the apple, I never peel apples in baking.) I also didn’t feel like food processoring my rolled oats into oat bran, so I just used rolled oats and liked them in there.

I also added some cardamom, ginger, and cloves to up the spice factor a bit! (I want to replicate the spices from Ina Garten’s Carrot Cake which I love but is not the healthiest thing.) Yummy! My muffins sunk a bit after they came out of the oven. I am thinking that is because of the pineapple juice added when the pineapple was grated or the volume of baking soda/powder. (It seemed a bit high for me.)

But I love that these are healthy and taste yummy. Will definitely be making again. Thanks Joy!

By: Belisa

Belisa — Thu, 03 Mar 2011 06:37:26 +0000

will do – and i’ll let you know the results!

btw, i also just made your zucchini and sweet potato bread for a family brunch this weekend and it was another huge hit with everyone. the toddler was actually obsessed with it and i think i’m going to have to make another loaf soon – she keeps asking for it!

By: joythebaker

joythebaker — Tue, 01 Mar 2011 07:53:26 +0000

You know Belisa, I don’t think you did anything wrong. I can totally see what you mean about the baking soda/powder taste. I think you might be able to get away with taking the baking soda down to 1 tsp instead of 2. Give that a try!

Thanks for saying hello!

By: My week in food « I ripple. I dance.

My week in food « I ripple. I dance. — Sun, 27 Feb 2011 08:23:32 +0000

[...] also did another version of these muffins (originally from Joy the Baker) with some slight adjustments. Aside from making a snack for ‘school’ I wanted to [...]

By: Belisa

Belisa — Sat, 26 Feb 2011 03:15:29 +0000

i’ve only made this recipe once, but it was a big hit with the whole family. even the toddler! one question: there’s a strong baking soda/baking powder taste still present. yes, i love these muffins so much that even the powdery taste doesn’t stop me from devouring them. have you ever had that happen? did i do something wrong?

By: My week in food – zucchini muffins « I ripple. I dance.

My week in food – zucchini muffins « I ripple. I dance. — Sun, 13 Feb 2011 10:41:12 +0000

[...] out, imagining that it would do a carrot cake type thing. I found two recipes I wanted to try, a muffin recipe from Joy the Baker and a zucchini bread (or muffin) one from Smitten Kitchen. I was going to try [...]