Gluten Free Date Pecan Muffins
Soft, moist, and bursting with natural sweetness, these Gluten Free Date Pecan Muffins are the perfect treat for any time of day. Made with nutrient-rich almond flour and tapioca flour, these muffins are completely grain-free and ideal for those following a gluten-free lifestyle. The combination of warm cinnamon, rich maple syrup, and tender Medjool dates creates a beautifully spiced, naturally sweetened base, while crunchy pecans add a delightful nutty texture in every bite. Quick to prepare and ready in just 35 minutes, they’re a wholesome option for breakfast, snack, or dessert. Serve these golden-brown muffins warm with a drizzle of honey or enjoy them on-the-go for a guilt-free indulgence.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cups Tapioca flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 3 large Eggs
- 0.75 cups Unsweetened almond milk
- 0.25 cups Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Medjool dates, pitted and chopped
- 0.75 cups Pecans, chopped
- 0.25 cups Coconut oil, melted
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease the cups with coconut oil to prevent sticking.
In a large mixing bowl, whisk together almond flour, tapioca flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate medium bowl, beat the eggs with a whisk. Add almond milk, maple syrup, vanilla extract, and melted coconut oil, and whisk together until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the chopped dates and pecans, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.8 g | 298% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2224 mg | 97% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 193.7 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1034 mg | 80% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1982 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
