Kitchen Sink Muffins

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Nutritional Info
  • Servings Per Recipe: 96
  • 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

View full nutritional breakdown of Kitchen Sink Muffins calories by ingredient


Introduction

These have everything but the kitchen sink in them. Banana nut pineapple carrot chocolate chip oat bran muffins. These have everything but the kitchen sink in them. Banana nut pineapple carrot chocolate chip oat bran muffins.
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

Tips

This batter keeps well for up to a week refrigerated so you can mix it up ahead of time and have fresh-baked muffins for breakfast or a snack.


Directions

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.