Zutaten für Gluten Free Date Pecan Muffins
- 1 ½ cups finely ground blanched almond flour
- Sea Salt
- 1 teaspoon baking soda
- Ground Nutmeg
- ½ cup grapeseed oil
- ½ cup agave nectar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup finely chopped apples
- 1 cup chopped pecans
- 1 cup chopped dates
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Zubereitung von Gluten Free Date Pecan Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups blanched almond flour, ½ teaspoon salt, 1 teaspoon baking soda, and ¼ teaspoon ground nutmeg.
- In a blender, combine ½ cup grapeseed oil, ½ cup agave nectar, 2 large eggs, 1 teaspoon vanilla extract, and ½ cup finely chopped apples. Blend until completely smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Stir in 1 cup chopped pecans and 1 cup chopped dates.
- Fill each muffin liner about ¾ full.
- Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
30g
Fat
6g
Carbs
3g
