Recipe: Gluten Free Kitchen Sink Muffins

I am a fan of muffins.

I am not sure why I feel so strongly about muffins but I do. For those of you who have been following my journey with Wheat Free Mom from the beginning you will know that Muffins is why I started my blog.

When I got the diagnosis of celiacs disease and started baking gluten free I was so frustrated with the results. All I really wanted to do was just bake some muffins for my family.

Baking muffins have always been my “go-to” thing.

Need something for school lunches-bake muffins in the evening.

Need something quick for breakfast-bake muffins.

Friend coming over for tea in the afternoon- I bake muffins.

So as you can see, I am a fan of muffins.

When I tasted this new muffin I was so very pleased and new I had to share the recipe with you all.

I call these muffins Kitchen Sink Muffins because you can switch up the ingredients depending on what you have available in your kitchen.

I love a recipe that you can PLAY with!

This recipe also made about 16 large muffins so plenty for the family to share.

Gluten Free Kitchen Sink Muffins

Ingredients:

• 3/4 cup white sugar
• 2 cups Compliments gluten free flour blend (I find this flour at Safeway and Sobeys stores)
• 2 tsp baking soda
• 1 tsp gluten free baking powder
• 1/4 tsp salt
• 1 cup canola or vegetable oil
• 3/4 cup buttermilk (or use 3/4 cup goat milk and add 1 tsp apple cider vinegar)
• 3 large eggs
• 1 very ripe banana
• 1/2 cup unsweetened apple sauce
• 1 tsp good quality vanilla
• 1/2 cup grated carrots (could use zucchini instead)
• 1/2 cup Enjoy Life chocolate chips
• 1/4 cup raw sliced almonds
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Directions:

Preheat oven to 350 degrees.

Line 2 muffin tins with 16 paper liners.

In a stand mixer add the banana, apple sauce, eggs, vanilla and oil and mix until blended.

In a small bowl whisk the gluten free flour, sugar, baking powder, baking soda, salt and spices.

Add dry ingredients to wet and mix.

Add the buttermilk and mix well. Scraping sides of bowl to incorporate all.

Add the grated carrots, chocolate chips and almonds and stir to combine.

Fill lined muffin tins with about 3/4 full of batter.

Bake in oven for 22-25 minutes.

Remove and cool.

Enjoy!

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