Date Pecan Muffins
Jordan Carlson This is one of those recipes that becomes a staple in your recipe book for the fall season. It's easy to make, tastes great and makes for a convenient snack or lunch filler. You can even top with some caramel sauce to create a delicious dessert.
Difficulty: Easy | 12 Servings | Time:
Ingredients
3 cups blanched almond flour (Bob's Red Mill)
1/2 tsp sea salt (Premier)
1/2 tsp baking soda (Bob's Red Mill)
1/4 tsp ground nutmeg
1/4 cup melted coconut oil (Carrington Farms)
2 tbsp coconut nectar (Coconut Secret)
2 large eggs
1 tbsp vanilla extract (Highlands Summit)
2 medium apples, peeled, cored, and sliced
1 cup pecans, coarsely chopped
1/2 cup dates, chopped into 1/4-inch pieces
Optional: Caramel Sauce (Date Lady)
1/2 tsp sea salt (Premier)
1/2 tsp baking soda (Bob's Red Mill)
1/4 tsp ground nutmeg
1/4 cup melted coconut oil (Carrington Farms)
2 tbsp coconut nectar (Coconut Secret)
2 large eggs
1 tbsp vanilla extract (Highlands Summit)
2 medium apples, peeled, cored, and sliced
1 cup pecans, coarsely chopped
1/2 cup dates, chopped into 1/4-inch pieces
Optional: Caramel Sauce (Date Lady)
Directions
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners
In a large bowl, combine the almond flour, salt, baking soda and nutmeg. In a blender, combine the coconut oil, coconut nectar, eggs, vanilla extract, and apples; process on high until smooth. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
Bake for 35 to 45 minutes until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 min, then serve.
Optional: Top with caramel sauce
In a large bowl, combine the almond flour, salt, baking soda and nutmeg. In a blender, combine the coconut oil, coconut nectar, eggs, vanilla extract, and apples; process on high until smooth. Stir the wet ingredients into the almond flour mixture until thoroughly combined, then fold in the pecans and dates. Spoon the batter into the prepared muffin cups.
Bake for 35 to 45 minutes until the muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for 30 min, then serve.
Optional: Top with caramel sauce
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