Kitchen Sink Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 96
Ingredients
Whole Wheat Flour, 3 cup Oat Bran, 1 cup Wheat Germ, 1/2 cup Flax Seed Meal, 1/2 cup Baking Powder, 2 tsp Baking Soda, 1 tsp Salt, 1/4 tsp Cinnamon, ground, 1 tbsp Large Egg, 2 Packed Brown Sugar, 1 cup Mashed Banana, 1 cup Milk, 1/2 cup Oil, 1/4 cup Almond Extract, 1 tsp Crushed Pineapple, 1-1/2 cup Shredded Carrot, 2 cups Slicked Almonds, 1/2 cup Semisweet chocolate chips, 1 cup
Preheat oven to 400'F. Grease mini-muffin pans. Mix dry ingredients in a large bowl. In a separate bowl beat eggs and brown sugar until fluffy. Mix in bananas, milk, oil, almond extract and pineapple. Beat well. Fold wet ingredients into dry ingredients until just moistened. Stir in carrots, nuts and chocolate chips. Put 1 tablespoon of batter into mini-muffin cups. Bake until tops spring back when touched - 20 minutes
Serving Size: Makes 96 1 inch mini-muffins
Number of Servings: 96
Recipe submitted by SparkPeople user BEALSIE2.
Serving Size: Makes 96 1 inch mini-muffins
Number of Servings: 96
Recipe submitted by SparkPeople user BEALSIE2.
Nutritional Info Amount Per Serving
- Calories: 53.2
- Total Fat: 1.9 g
- Cholesterol: 4.0 mg
- Sodium: 34.2 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.2 g
- Protein: 1.4 g
Member Reviews