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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!
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 481kcal


  • 1 1/2  pecans chopped coarse divided
  • 1/2  dates chopped
  • oz  chocolate chips
  • whole banana sliced in small pieces
  • 1 1/2  pumpkin puree not pie filling
  • whole eggs room temperature
  • tbsp.  coconut oil melted
  • 1/2  Waxing Kara Honey
  • 1 1/2  gluten-free flour Bob’s Red Mill
  • 1/2  oat flour can be made from whole oats in powerful blender
  • tsp.  cinnamon
  • 1 1/2  tsp.  xanthan gum
  • tsp.  sea salt
  • tsp.  baking powder aluminum free
  • tsp.  baking soda
  • 1/2  tsp.  ginger ground
  • 1/4  tsp.  allspice ground
  • 1/4  tsp.  nutmeg ground
  • 1/4  tsp.  clove ground


  • 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


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