Date Pecan Muffins
Made this recipe for my wife while she was pregnant with our first son.
Ingredients
Dry Ingredients:
145g (1 cup, lightly packed) Bob’s Red 1-to-1 gluten free flour
75g (1 cup, lightly packed) almond flour
95g (1 cup) oats
23g (1 tbsp) fine sea salt
2g (1/2 tsp) baking soda
4g (1 tsp) baking powder
7.5g (2.5 tsp) cinnamon
Add Ons:
55g (1/2 cup) Chopped Pecans
180g (1 cup or 25 whole) Chopped Dates
Wet Ingredients:
120g (1/2 cup) brown sugar
You can swap for 110g regular sugar + 10g molasses
2 large eggs, room temperature
1 tbsp vanilla extract
1 stick (113.5g) unsalted butter (melted and slightly cooled)
205g (1 cup) buttermilk (room temperature)
4oz apple sauce
4oz Apricot Jam (or whichever you have on hand)
Instructions
Preheat oven to 425F
Mix dry ingredients in a medium bowl
Mix wet ingredients in a large bowl
I mix the eggs & sugar first, then vanilla, butter and buttermilk, and then applesauce & jam, but honestly I’ve thrown it all in and its been fine.
Add dry ingredients to wet ingredients, mix until well combined.
Mix in Pecans & Dates
Portion out into an oiled cupcake pan to bake. a 12-cup cupcake can works well. This recipe makes about 15 cupcakes. Fill each cupcake to the brim, these rise a bit but won’t overflow.
Bake for 6 minutes at 425F
Lower heat to 350F and continue baking for 14 minutes
