These wholesome, ultramoist, slightly sweet gluten free muffins have a little of a lot of ingredients, hence the name. Don’t get discouraged by the various ingredients; you have many of them on your spice rack. Plus, these are gluten free, easily made dairy free, and loaded with good ingredients (Carrots! Pepitas! Walnuts! Oh my!), so they’re a fantastic way to start any day. Make a double batch and freeze extras and you’ve got instant access to two dozen quick morning meals and snacks.
Gluten-Free Everything Muffins
You can make these tasty gluten free muffins dairy free by substituting regular milk for almond or another plant-based milk. Once cooled, store in a covered container or ziplock plastic bag at room temperature for 3 days, then refrigerate for 3 more days (or freeze for up to a month), if you still have any left.
- 1 egg
- 1/4 cup olive oil
- 1/2 very ripe banana mashed (about ¹⁄3 cup)
- 1/4 cup maple syrup or honey
- 1/2 cup unsweetened applesauce
- 1/2 cup milk almond milk, or gluten-free oat milk
- 1/2 cup firmly packed light brown sugar or coconut sugar
- 1/2 teaspoon kosher salt
- 1-1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- ¼ teaspoon grated nutmeg
- 1/2 cup almond meal
- 1-1/4 cup your favorite gluten-free 1-to-1 flour blend
- 1/2 cup gluten-free rolled oats
- 1 heaping cup peeled, grated carrots firmly packed
- 1/2 cup shredded unsweetened coconut
- 1/2 cup currants or raisins
- 1/4 cup raw walnuts coarsely chopped, plus 12 walnut halves, for garnish
- 2 tablespoons raw pepitas
- 2 tablespoons coarse or sanding sugar
Heat the oven to 375°F. Line a 12-cup muffin tin with liners.
In a large mixing bowl, whisk together the egg and the olive oil. Whisk in the mashed banana, maple syrup, applesauce, milk, and brown sugar until well combined.
In a separate bowl, whisk together the salt, baking soda, spices, almond meal, and gluten-free flour blend. Stir in the oats and combine well.
Add the bowl of dry ingredients to the bowl of wet ingredients, then stir to combine, using a wooden spoon. Stir in the grated carrots, coconut, currants, and chopped walnuts to combine.
Divide the batter evenly among the prepared muffin tins, filling them to the top. Top each batter cup with a walnut half, a few pepitas, and a sprinkling of sanding sugar. Bake, rotating the pan about halfway through cooking, until the muffins bounce back when touched, don’t feel spongy, are deep golden brown, and a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Remove from the oven and let the muffins cool in the pan for 15 minutes. Gently remove the muffins to a wire rack to cool completely.
Photography Aubrie Pick