Kitchen Sink Muffins, what?!?!

I like to freeze produce from Farmer’s Markets at the end of harvest to get the fresh taste of ‘home’ in my dishes and baked goods. It’s spring cleaning time, and for the avid cook – that means the freezer and pantries too! I always keep certain items on-hand: dried fruit, nuts, flour, sugar, spices, etc, but it was time to use those browning bananas and the pumpkin I froze from last harvest (canned pumpkin will work as well). 

I call these “Kitchen Sink” muffins because they are a little of everything  - anything I can find in my cupboards, refrigerator, or freezer. Shape up or ship out with these muffins! They are loaded with good-for-you fruits, vegetables, and nuts (Think: an extra dose of vitamins and minerals!). Already high in fiber, try adding a small handful of flax or chia seed  to the batter for a little boost. Clean out your kitchen and your body with these little bites of goodness!

“Kitchen Sink” Muffins (serves 24)

Ingredients:

• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup vegetable oil
• ½ cup unsweetened applesauce
• 1 1/3 cups pumpkin puree
• 1 cup white sugar
• 2 ½ cups whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 2 tsp cinnamon
• ¾ cup raisins
• ¾ cup shredded carrots
• 1 medium apple, chopped
• ½ cup chopped nuts (almonds, walnuts, or pecans)

Directions:

1. Preheat oven to 350°F. Line 2, 12-each muffin tins with paper muffin cups or grease lightly.
2. In a large bowl, stir together mashed bananas, eggs, oil, pumpkin, applesauce, and sugar.
3. In a smaller bowl, combine flour, baking powder, baking soda, salt, and spices. Stir into banana mixture until just combined.
4. Fold in raisins, shredded carrots, chopped apple, and nuts.
5. Pour batter into prepared muffin tins.
6. Bake at 350°F for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.