Brunch

Kitchen Sink Muffins is for Breakfast.

Kitchen Sink Muffins takes 30 minutes to prepare.

Kitchen Sink Muffins takes 20 minutes to cook.

Kitchen Sink Muffins makes 96 servings.

The ingredients for Kitchen Sink Muffins are:

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

Here is how you make Kitchen Sink Muffins:

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 minutesServing Size: Makes 96 1 inch mini-muffinsNumber of Servings: 96Recipe submitted by SparkPeople user BEALSIE2.

The nutritional information for Kitchen Sink Muffins is:

• 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