Date Pecan Muffins

This is a grain free recipe from the Gluten-Free Almond Flour Cookbook

Date Pecan Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups blanched almond flour

  • ½

    teas sea salt

  • ½

    teas baking soda

  • ¼

    teas ground nutmeg

  • ¼

    cup grapeseed oil

  • 2

    tbls agave nectar

  • 2

    large eggs

  • 1

    tbls vanilla extract

  • 2

    medium apples, peeled, cored and sliced

  • 1

    cup pecans, coarsely chopped

  • ½

    dates, chopped into ¼ inch pieces

Directions

Preheat the oven to 350 F. Line 12 muffin cups with paper liners. In a large bowl, combine the almond flour, salt, baking soda, and nutmeg. 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.


Nutrition

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