Gluten Free Kitchen Sink Muffins

These gluten-free kitchen sink muffins are moist and not too sweet.
This gluten-free kitchen sink muffin recipe is moist and not too sweet.

This gluten-free kitchen sink muffin recipe is moist and not too sweet. It is everything you want in a breakfast muffin, afternoon treat or grab-and-go snack. Kitchen sink muffins are a cross between a banana bread and a carrot cake. It is a great way to start the day. This gluten-free muffin is perfect for Sunday brunch, breakfast on the go, or to take along on a picnic. Don’t let the long list of ingredients turn you off-this gluten-free recipe is so easy to make and tastes delicious.

The gluten-free kitchen sink muffins have a ton of flavour and textures in every bite. Baking muffins has always been my “go-to” thing. Need something for school lunches-bake muffins. Need something for a quick breakfast-bake muffins. Friend coming over for tea-bake muffins.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
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WHY DO I CALL THEM KITCHEN SINK MUFFINS? Because you can throw everything but the kitchen sink in these muffins. Swap out the shredded carrots for zucchini. Replace the almonds with pecans or walnuts. Omit the chocolate chips and use dried cranberries. The substitutions are limitless.

These gluten-free kitchen sink muffins are moist and not too sweet.

WHAT INGREDIENTS YOU NEED TO MAKE THE MUFFINS:

With banana, applesauce, grated carrots, chocolate chips and almonds these healthy gluten-free kitchen sink muffins are extra tasty.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
https://www.pinterest.ca/wheatfreemom/gluten-free-muffin-recipes-by-wheatfreemom/

Why do I call them kitchen sink muffins? Because you can throw almost anything into the batter and they will turn out great. You can be creative with the ingredients. Omit the chocolate chips and add raisins. Not a fan of nuts then substitute with flax seeds, sunflower seeds or hemp hearts. These gluten-free muffins would be great to take along on a hike, a bike ride or a picnic in the park.

My favourite kind of recipes are those that are flexible. Recipes that on any given day, you can make work with what you have in the pantry. These gluten-free kitchen sink muffins are that kind of recipe. Are you ready to make muffins now?

HOW TO MAKE THE GLUTEN-FREE MUFFINS:

  1. Preheat the oven to 350 degrees.
  2. Line 2 muffin tins with 16-18 paper cupcake liners.
  3. In a stand mixer add the banana, applesauce, eggs, vanilla and oil and mix until well blended.
  4. In a small bowl whisk the gluten-free flour, sweetener, baking powder and soda, salt and spices.
  5. Add dry ingredients to wet and mix on low speed.
  6. Add the coconut milk/apple cider vinegar and mix on low speed.
  7. Increase speed to medium until you have a smooth batter.
  8. Fold in the grated carrots, chocolate chips and almonds.
  9. Use an ice cream scoop to drop batter into lined pan.
  10. Bake in oven for 22-25 minutes.
  11. Remove and cool.
These gluten-free kitchen sink muffins are moist and not too sweet.

These gluten-free kitchen sink muffins are healthy, easy to make and packed full with flavour. I love to have a homemade gluten-free muffin with my earl grey soy tea latte in the morning. After that I normally head out to my power walk

The muffins are pretty much loaded with everything but the kitchen sink and makes for a wonderful breakfast. A cross between banana bread and carrot cake, these muffins are full of flavour, light and moist and will last at least 5-6 days on the counter.

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Here are some other muffin recipes to try:

These gluten-free kitchen sink muffins are moist and not too sweet.

Gluten Free Kitchen Sink Muffins

These gluten-free kitchen sink muffins are moist and not too sweet. They are everything you want in a breakfast muffin, afternoon treat or grab-and-go snack.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American

Equipment

  • whisk
  • bowls
  • stand mixer or hand mixer
  • measuring cups
  • muffin pans
  • paper cupcake liners
  • ice cream scoop

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 2 muffin tins with 16-18 cupcake 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 on low speed.
  • Add the coconut milk and apple cider vinegar and mix on low speed.
  • 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.
Keyword afternoon snack, banana muffins, breakfast, breakfast muffins, gluten-free, gluten-free muffins, gluten-free recipe, grab and go snack, kitchen sink muffins
Tried this recipe?Let us know how it was!