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My favorite kind of recipes are those that are flexible. Recipes that, on any given day, I can make work with what I might have in my pantry. These muffins are just that kind of recipe.
The basic ingredients are the same…flour, baking soda, baking powder, applesauce. What you choose to add in from there is completely up to you. It can be fresh blueberries, walnuts, a dash of cinnamon. Maybe some chocolate chips or dried fruit?
Even your pickiest eater will have a combination that they will love. And you know what? They are perfect for adding them in one of your MOMables lunches.
Related: Top 5 Lunchboxes We’ve Tested
The flour in this recipe is whole wheat pastry flour. It’s different than whole wheat flour in that it comes from a softer wheat, giving pastries a delicate texture instead of the usual dense baked goods whole wheat flour often yields. If you don’t have whole wheat pastry flour it can be substituted with all-purpose flour.
Another thing I love about this recipe? It’s simplicity. You don’t need any fancy gadgets, mixers or food processors. A bowl and a wooden spoon will do the job.
Kitchen Sink Muffins
adapted from ‘The Vegetarian Family Cookbook’
- Cuisine: Breakfast
Ingredients
- 2 cups whole wheat pastry flour
- 2 tablespoons ground flax meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup granulated sugar
- 1 cup unsweetened applesauce or yogurt
- 2 tablespoons melted butter
- 1/3 cup milk
Measurements for add-in ingredient options…
- 1 cup fresh or frozen fruit, thawed
- 1/2 cup pecans, walnuts or almonds, chopped
- 2/3 cup dried fruit
- 1 teaspoon cinnamon
- 1 cup chocolate chips, semi-sweet
Instructions
- Preheat oven to 400 degrees. Place muffin liners in a 12 standard-size muffin pan.
- In a large mixing bowl combine the dry ingredients; flour, ground flax, baking powder, baking
soda and sugar. Add in yogurt, meltedbutter and milk. Stir until thoroughly combined, creating a smooth, stiff batter. Gently fold in additional ingredient options, then divide batter equally spooning into the muffin cups. - Bake for 15-20 minutes, or until tops are golden. Transfer to cooling rack. Serve warm or at room temperature, store remaining muffins in an air tight container.
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I tried this recipe and it was super good and delicious Love this recipe and i also used fresh picked blueberries and came out great. muffins were so tasty that everybody was happy with the taste! thanks for the recipe
★★★★★
I just had to come and see what this was after reading the title of this recipe. :-) A very versatile recipe that’s for sure, I love recipes that are so flexible. Thanks for sharing.
★★★★★
You can literally use anything you have on hand! They’re great!
I still make this on a regular basis after several years. Delicious and very flexible. I have made it many ways for many different folks. Love it! Thanks!
So happy to hear that! We love this recipe because you can really adjust it however you want. :)
Wow!! I have never had muffins rise this well! I mean they are towering over my cupcake pan! I split my recipe since one daughter wanted blueberries and one daughter wanted chocolate. Success !!
Awesome! this is one of our favorites as well.
Can I swap to a gluten free flour? Any additional ingredients?
I have made these successfully with all purpose gluten free baking flour.
I am excited to try this recipe. I am wondering if it will still taste good if, instead of adding the optional cup of fresh fruit, I am add a cup of shredded zucchini. Also, I’d like to up the protein so these would be more filling as a breakfast muffin. Any ideas on how to do that? Maybe add protein powder and nuts?
Cheryl, you can swap the zucchini for the fruit. the recipe is very giving and you can add an additional 1/2 cup of nuts as well.
I love that these are egg free and are easily adapted to being milk free by using safe margarine and non-dairy milk. I’m going to try these soon! Thanks!!!
let us know how you like them!