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Joyce Melvin: "These are so good! I did some modifications: 60…" Read More
12Ingredients
45Minutes
540Calories
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Ingredients
US|METRIC
12 SERVINGS
- 2 1/2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 Tbsp. cinnamon
- 2 tsp. baking soda
- 1 cup raisins (sultana, I used dried cranberries instead, because I love cranberries)
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 2 cups carrots (grated)
- 1 apple (large, peeled, cored and grated, I didn't peel mine, because I don't mind the skin)
- 4 large eggs
- 1 cup vegetable oil
- 1 Tbsp. pure vanilla
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories540Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat4g20% |
Trans Fat0.5g |
Cholesterol70mg23% |
Sodium270mg11% |
Potassium260mg7% |
Protein6g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate66g22% |
Dietary Fiber4g16% |
Sugars41g |
Vitamin A60% |
Vitamin C4% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(16)
Joyce Melvin 4 months ago
These are so good! I did some modifications: 60% whole wheat flour, walnuts instead of pecans, reduced oil by 1/4 cup, added 1/4 cup unsweetened applesauce. They're really moist, taste great, and have a really nice texture with all the fruit and nuts. There was more batter than would fit in my muffin tin, so it parsed to 24 muffins instead of 12. Which is just fine, because they are substantial even at half the planned size. I'm definitely making these again.
Mine also finished in 25 minutes instead of the 35 listed.
SomethingWithFLowers .. a year ago
So so good! The muffins did come out kind of big like you said. But they are still very good. The tops got kind of crispy (in a good way) and the insides were still very moist. Recipe was very informative and easy to follow. Definitely going to make again!
Paige a year ago
This recipe was really tasty but the recipe says to bake at 350F for 35 minutes, which I find too be too long because the muffins came out a little dry. The second batch I baked for 30 minutes, which was better but still slightly dry. I would recommend baking for 25 minutes and then reassess if you need to cook longer
Danielle a year ago
Fabulous recipe…delicious and healthy muffins. I omitted the coconut (didn’t have any on hand) and they still turned out perfect! I was glad to end up with 18 muffins…they disappeared quickly and everyone wanted the recipe! Even a professional chef!
Heather’s Full House 2 years ago
So good! Used walnuts instead of pecans because I had them on hand, and added just a little dry ginger (will try fresh next time). This recipe is a keeper for sure.
David Baker 3 years ago
The recipe is so large on my iPhone and would not allow me to turn it to portrait that trying to read it was a complete pain in the patutti!!
Robbie Frazelle 3 years ago
These are great! Made them as mini muffins, which was the same recipe but only cooking for 12-13 min (probably check them at 10 min if you go that route). Will make again!
Mrs. Stein 3 years ago
Wow, I these..substituted walnuts for pecans and added some raw sunflower seeds. I will definitely make these several more times
Yolanda 4 years ago
This turned out so well, I made them again the following week. I cut the recipe in half, and it made 6 large muffins. The only other change was reducing the amount of sugar, since one review said they were really sweet. Wonderful muffins!!
Corinne Livingston 5 years ago
It made 18 fair sized muffins
Very moist and tasty. I added some flax to the flour mixture
I think next time I would decrease some of the sugar as they were fairly sweet