Gluten-Free Date Pecan Muffins

Recipe by kitty.rock
READY IN: 58mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups blanched almond flour
  • 12
    teaspoon sea salt
  • 12
    teaspoon baking soda
  • 14
    teaspoon ground nutmeg
  • 14
    cup grapeseed oil (canola can be used)
  • 2
    tablespoons agave nectar
  • 2
    large eggs
  • 1
    tablespoon vanilla extract
  • 2
    medium apples, peeled, cored and sliced
  • 1
    cup pecans, coarsely chopped
  • 12
    cup dates, chopped into 1/4-inch pieces
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DIRECTIONS

  • Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
  • In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
  • Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
  • Bake for 35 to 45 minutes, until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 minutes, then serve.
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