These wholesome, ultra-moist, lightly sweet gluten-free muffins combine a variety of pantry staples and nutritious add-ins—hence the name. Don’t be put off by the long ingredient list; many items are common spices and pantry staples. The recipe is naturally gluten free, can be made dairy free with a plant-based milk swap, and is loaded with good-for-you ingredients like carrots, pepitas, and walnuts. Make a double batch and freeze extras so you’ll always have quick breakfasts or snacks on hand.
Gluten-Free Everything Muffins
These muffins can be made dairy free by using almond or another plant-based milk. Once cooled, store in a covered container or a zip-top bag at room temperature for up to 3 days, refrigerate for 3 more days, or freeze for up to a month.
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 -
1/4
teaspoon
grated nutmeg -
1/2
cup
almond meal -
1-1/4
cup
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
-
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
-
In a large bowl, whisk together the egg and olive oil. Add the mashed banana, maple syrup, applesauce, milk, and brown sugar, and whisk until smooth and combined.
-
In a separate bowl, whisk the kosher salt, baking soda, cinnamon, and allspice with the grated nutmeg, almond meal, and gluten-free flour blend. Stir in the rolled oats.
-
Add the dry ingredients to the wet ingredients and mix gently with a wooden spoon until combined. Fold in the grated carrots, shredded coconut, currants or raisins, and chopped walnuts.
-
Divide the batter evenly among the prepared muffin cups, filling them to the top. Press a walnut half into the center of each muffin, sprinkle a few pepitas on top, and finish with a light dusting of sanding sugar. Bake, rotating the pan halfway through, until the muffins are deep golden brown, spring back when touched, and a toothpick inserted in the center comes out clean, about 35 to 40 minutes.
-
Remove the pan from the oven and let the muffins rest in the tin for 15 minutes. Transfer the muffins to a wire rack to cool completely before storing or serving.
Calories from Fat 99
Photography Aubrie Pick