gluten free kitchen sink muffins recipe

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.

gluten free kitchen sink muffins recipe

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


  • 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


  • 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!

    gluten free kitchen sink muffins recipe

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