Kitchen Sink Muffins

Kitchen Sink Muffins

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Debra Taylor


My sister, Cheryl, gave me this recipe. It has everything in it but the kitchen sink, hence the name. These are really great muffins and freeze well, that's if there are any left to freeze because they go so fast.


★★★★★ 2 votes

18 muffins
30 Min
25 Min


  • 1 1/2 c
  • 1 c
  • 1/2 c
    oatmeal, uncooked
  • 2 tsp
  • 1/2 tsp
  • 1 Tbsp
  • 2 c
    apples, peeled, chopped
  • 1 1/2 c
    carrots, grated
  • 1/2 c
    nuts, walnuts/sunflower seeds/almonds - chopped
  • 1 c
    dried cranberries or raisins
  • 3
  • 1/2 c
    butter, melted
  • 1 c
    coconut, shredded
  • 1/2 c

How to Make Kitchen Sink Muffins


  1. In a large mixing bowl combine flour, sugar, oatmeal, cinnamon, salt and nutmeg. Add apples, carrots, cranberries/raisins, nuts and coconut. Stir until well mixed.
  2. Beat eggs in a medium bowl with a wire whisk. Stir in butter and applesauce.
  3. Add egg mixture to flour mixture. Stir until just moistened.
  4. Scoop into muffin cups. Bake in 350 degree oven for 20 to 25 minutes.

Printable Recipe Card

About Kitchen Sink Muffins

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American
Other Tag: Healthy

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