Gluten-Free Muffins
These muffins are a match made in heaven when you pair them with our Honey-a little drizzle of Autumn or Buckwheat gives them a touch of sticky sweetness, and it only gets better with a little melted butter. So good!
Servings: 12 muffins
Calories: 481kcal
Ingredients
- 1 1/2 c pecans chopped coarse divided
- 1/2 c dates chopped
- 2 oz chocolate chips
- 1 whole banana sliced in small pieces
- 1 1/2 c pumpkin puree not pie filling
- 2 whole eggs room temperature
- 4 tbsp. coconut oil melted
- 1/2 c Waxing Kara Honey
- 1 1/2 c gluten-free flour Bob’s Red Mill
- 1/2 c oat flour can be made from whole oats in powerful blender
- 2 tsp. cinnamon
- 1 1/2 tsp. xanthan gum
- 1 tsp. sea salt
- 1 tsp. baking powder aluminum free
- 1 tsp. baking soda
- 1/2 tsp. ginger ground
- 1/4 tsp. allspice ground
- 1/4 tsp. nutmeg ground
- 1/4 tsp. clove ground
Instructions
- Preheat oven to 350 degrees
- Prepare muffin tin with liners
- Combine pecans with dates, chocolate, and banana
- Using a hand-mixer, combine the pecan-date mixture with the pumpkin puree, eggs, coconut oil, and honey
- Sift together dry ingredients
- Pour wet ingredients into the dry and mix by hand until throughly incorporated
- Fill each muffin cup to the top with batter and garnish with remaining chopped pecans
- Bake for 20 minutes, rotating pan for even browning
- Bake for an additional 15 minutes or until a toothpick inserted into the muffins comes out clean
- Allow to cool slightly before eating
- Serve with butter and honey
Nutrition
Calories: 481kcal | Carbohydrates: 52g | Protein: 8g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 307mg | Potassium: 343mg | Fiber: 8g | Sugar: 20g | Vitamin A: 4670IU | Vitamin C: 1.6mg | Calcium: 91mg | Iron: 2.9mg