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Honey Pumpkin Gluten Free Muffins

Ingredients: (Use organic where possible)

1 cup almond flour
1/4 cup coconut flour
3 tablespoons honey
5 dates, chopped (approximately 1/4 cup)
1 teaspoon baking soda
2 tablespoons chia seeds
2 eggs
1/2 cup pumpkin
1/4 cup olive oil


  1. Preheat oven to 350 degrees and line muffin tin with liners
  2. Combine all ingredients in a large bowl and stir until everything is completely mixed
  3. Portion out muffin batter into muffin tins (The batter will be very thick and almost moldable)
  4. Bake 25 minutes, or until tops of muffins begin to brown
  5. Allow to cool.

NOTE:  These muffins are dense unlike typical muffins that are light and fluffy.

Bon Appétit!

Click here for printable recipe.

From the kitchen of Julie Fagan

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