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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 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American

Equipment

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
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