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.
Equipment
- bowls
- stand mixer or hand mixer
- muffin pans
- paper cupcake liners
Ingredients
- 1/2 cup monkfruit
- 2 cups gluten free flour blend (1 to 1)
- 2 tsp baking soda
- 1 tsp gluten free baking powder
- 1/4 tsp salt
- 1 cup canola or vegetable oil
- 3/4 cup coconut milk
- 1/2 Tbsp 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
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.
Tried this recipe?Let us know how it was!