Looking for a gluten-alternative muffin that tastes great, stays soft and moist? These muffins are your answer!
Why gluten friendly and not gluten free? Although our recipe uses gluten free ingredients, some of our ingredient packages do not explicitly state that they’re a gluten free facility. Please double-triple check your ingredients if you’re making these for a loved one with a serious allergy.
Yields 10 muffins
Prep time: 20m
Bake time: 20-22m
Ingredients:
- 195g almond flour
- 2 tbsp oat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 60g almond milk
- 1 egg
- 40g egg whites
- 50g neutral oil
- 100g sugar
- 100g dates, chopped
- 1 tsp vanilla ext
Instructions:
- Preheat your oven to 350F. Lline a muffin tin with muffin liners (or reusable silicone liners). Set aside.
- In a medium bowl, whisk together both flours, baking powder, salt and spices. Set aside.
- In a larger bowl, whisk together almond milk, egg, egg whites, oil, sugar, dates, and vanilla.
- Combine the dry and wet mixtures together and scoop into the muffin tin.
- Bake for 20-22 minutes, or until the muffin bounces back when you lightly press onto its top. Enjoy warm or cooled down.
Notes:
- This recipe is easily done by hand, no machine necessary.
- For dates, I like to use the honeyed sukkari dates.
- Chopping dates with a knife can get really sticky. I find using food safe scissors is the best option.
- If you can’t find oat flour, finely grind oats and use that. This also applies to the almond flour.
- Store them in an airtight container at room temperature. Keep freshness in to enjoy up to 3 days, though they’re best enjoyed on the day of.
