Gluten-Free Everything Muffins
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.
Servings 12 Muffins
Calories 223 kcal
Ingredients
- 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
Instructions
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Heat the oven to 375°F. Line a 12-cup muffin tin with liners.
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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.
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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.
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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.
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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.
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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.
Nutrition Facts
Gluten-Free Everything Muffins
Amount Per Serving
Calories 223
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 18mg6%
Sodium 193mg8%
Potassium 192mg5%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 22g24%
Protein 5g10%
Vitamin A 1854IU37%
Vitamin C 1mg1%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Photography Aubrie Pick
6 Comments on “Gluten-Free Everything Muffins”
I can’t have anything Apple or dried fruit because of fructose malabsorption. Anything I can substitute?
Maybe try mashed banana? Let me know if you give it a shot!
What is almond ‘meal’? Can I use almond flour instead, or ground almonds?
Yes! Almond meal is coarsely ground and contains skins, but it’s fine to use almond flour.
I am allergic to carrots. Can you recommend a substitute for them in this recipe?
Skip them and replace with zucchini!