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Gluten Free Almond Flour Pumpkin Pecan Muffins

Course Breakfast
Prep Time 5 minutes
Cook Time 13 minutes
Servings 12 Muffins

Ingredients

  • 2 cups blanched almond flour
  • 2 tablespoons baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 cup dates pitted
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon apple cider vinegar
  • 1/4 cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 2 cups carrots shredded
  • 3/4 cup pecans optional

Instructions

  1. Preheat oven to 175 C° / 350 F°.

  2. Dry: In a large bowl, combine almond flour, baking soda, salt, and cinnamon. Set aside.

  3. Wet: In a food processor, combine dates, bananas, eggs, vinegar, oil and vanilla.

  4. Blend dry mixture into wet until thoroughly combined.

  5. Fold in carrots and pecans.

  6. Spoon mixture into a greased pan or paper lined muffin pan.

  7. Bake for 25-30 minutes.

  8. DO NOT over bake. Bake only until muffins are set.

Recipe Notes

My top tip for cleaner eating is to see if the flour can be eliminated. But if the flour is an absolute must to make a recipe work, use a gluten-free option. One of my favorite flours is the Cup4Cup all-purpose gluten-free flour . You don’t need to figure out conversion rates—simply swap one cup of regular flour for one cup of the Cup4Cup flour.