Grain-Free Date Pecan Muffin (Gluten-Free, Paleo)

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Average Rating: 5 | Rated By: 1 users

Today I wanted to share this healthy grain-free date pecan muffin recipe. Besides being dairy-free and gluten-free, these tasty muffins are made with coconut flour, bringing them to a whole new level of deliciousness. Coconut flour is low in net-carbs and is often used in keto and paleo recipes. As a sweetener, I used only a small amount of maple syrup because the dates add so much sweetness already. By adding pecans, the muffin has a subtle nutty flavour with a bit of crunch. For me, Wednesday is a day to make fresh muffins because whatever I baked over the weekend is always gone by midweek. This muffin is packed with protein and fiber, making it an excellent choice for breakfast or a snack.  

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 plant-based 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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