Grain-Free Muffin with Dates and Pecans

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Average Rating: 5 | Rated By: 2 users

I am super excited to share this healthy Grain-Free Date Pecan Muffin recipe. This tasty muffin is made with coconut and arrowroot flour, keeping the muffin gluten-free, grain-free, and paleo-friendly.

This grain-free muffin is more than just sugar and butter!

The date and pecan muffin is not your typical sugar and butter muffin. This wholesome muffin is made without dairy and is flavoured with cardamom and turmeric. Both of these spices are well known in Indian cuisine and add a pleasant flavour to the hearty muffin. Also, the muffin is made with pecans, adding a subtle nutty flavour with a bit of crunch. The fresh lemon juice adds a little zest complimenting the cardamom. To sweeten the muffin, I used mostly dates and a splash of maple syrup.

By using coconut flour in this recipe, I cut back on extra carbs, and the texture is better keeping the muffins moist. One of our most popular muffin recipes made with coconut flour is the grain-free blueberry buttermilk muffin. Coconut flour is often used in keto and paleo recipes. For me, Wednesday is a day to make fresh muffins because weekend baking is gone, so it is time to bake something fresh.

This muffin is packed with protein and fiber, making it an excellent choice for breakfast or a snack on the go!

Ingredients

  • 1 tsp. GF aluminum-free baking powder
  • 1 tsp. GF baking soda
  • 1/2 tsp. GF cardamom
  • 1/2 tsp. GF turmeric
  • 1/4 tsp. Himalayan salt
  • 4 large eggs
  • 1 cup dairy-free milk
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pure maple syrup
  • 1 Tbsp. Fresh lemon juice
  • 1 tsp. Pure vanilla extract
  • 1 cup pitted dates, roughly chopped
  • 3/4 cup roughly chopped pecans
  • Instructions

  • Preheat oven to 375 F and line a muffin pan with parchment paper cups
  • Using a medium size bowl combine coconut flour, arrowroot flour/starch, baking powder, baking soda, cardamom, turmeric and salt
  • In a large bowl using an electric mixer mix eggs, milk, olive oil, maple syrup, lemon and vanilla. While the mixer is running, slowly add dry ingredients and mix until smooth. Stir in dates and pecans
  • Using a large ice cream scoop or a large spoon, scoop out the batter into prepared muffin pan
  • Bake for 25 - 30 minutes, until a toothpick inserted in the middle of the muffin, comes out clean. Transfer muffins onto a cooling rack to cool


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