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Gluten-Free Date Pecan Muffins

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“Satisfying and highly nutritious, these lightly sweetened muffins have chunks of date (a good source of potassium, calcium and iron) and pecan (high in protein, fiber, and antioxidants) in every bite, and are sweetened with low-glycemic agave nectar. From the book " The Gluten-Free Almond Flour Cookbook" by Elena Amsterdam, this recipe calls for blanched almond flour (Bob's Red Mill Almond Flour WILL NOT work for this recipe-it is too coarse). Blanched almond flour can be found at,, or”
12 muffins

Ingredients Nutrition

  • 3 cups blanched almond flour
  • 12 teaspoon sea salt
  • 12 teaspoon baking soda
  • 14 teaspoon ground nutmeg
  • 14 cup grapeseed oil (canola can be used)
  • 2 tablespoons agave nectar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 medium apples, peeled, cored and sliced
  • 1 cup pecans, coarsely chopped
  • 12 cup dates, chopped into 1/4-inch pieces


  1. Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
  2. In a large bowl, combine the almond flour, salt, baking soda, and nutmeg; whisk to mix. In a blender, combine the grapeseed oil, agave nectar, eggs, vanilla extract, and apples; process on high until smooth.
  3. 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.
  4. 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 minutes, then serve.

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