Kitchen Sink Muffins

I love the comfort of a mid-morning coffee and homemade snack - in particular, a banana chocolate chip muffin, or slice of pumpkin loaf, or blueberry scone. Having this ritual, makes for a great morning break and offers the opportunity to enjoy a few quiet moments.

Baking has also always been a part of my life. I grew up baking cookies, muffins and cakes with my mom, homemade pasta and pies with my great grandma Molly, and waffles with my great grandma Julia. I love how home baked goods creates the opportunity to gather those closest to you, and make memories and traditions.

With having a family of my own now, I have started to bake with my son, Noah. He sits in his high chair and watches as I measure out and mix ingredients, and then he patiently waits for our muffins or cookies to come out of the oven. The best part is sitting together and enjoying our freshly baked goods.

With my husband, Dave, being wheat intolerant, I was determined to find a wheat free snack that doesn't taste like cardboard and isn't filled with sugar so he too can partake in this simple morning ritual.

Today, I'm sharing with you my Kitchen Sink Muffin Recipe, that has become our family favorite. I make mini-muffins for Noah and he loves them. They are filled with nutritious ingredients and protein.


2 Bananas mashed

1 Large Egg

1/2 cup Natural Peanut Butter (smooth or crunchy)

1/2 cup of Ground Flax Seed

1/2 tsp of Vanilla

1 tsp Cinnamon

1 tsp Baking Soda

1 TBSP White Vinegar

Handful of Raisins

Handful of Dark Chocolate Chips

Top with Blueberries or Raspberries

+Can add in 1/2 cup of shredded coconut flakes


  • Preheat oven to 350F

  • Mash the banana, add egg and peanut butter

  • Stir in flax seed, vanilla, raisins, chocolate ships, cinnamon

  • Add baking soda and vinegar

  • Mix well

  • Scoop into muffin tins (either silicon based, or tin with cups)

  • Top with a few blueberries or raspberries as desired

  • Bake for 18-20min or till you insert toothpick and comes out clean (muffins are moist)

  • Makes 6 average size muffins

Serve warm with butter, fresh fruit and coffee. Enjoy!

Love + Good Eats

Jenna Archer