While I am not personally gluten free, I am always up for experimenting in the kitchen in an effort to make yummy and healthy goodies.
Ryan and I were both craving something sweet yet healthy after dinner this evening and I got to work in the kitchen, crossing my fingers that my latest attempt at gluten free muffins would succeed. (I had a batch of gluten free zucchini muffins totally bomb last weekend. Bleh!)
Fortunately these muffins turned out juuuust fine. Check out how moist and dense the inside of the muffins look!
Yum!
They tasted great hot out of the oven and I cannot wait to enjoy one again tomorrow topped with a smear of almond butter. Woo!
I cannot sign off this evening without making sure you’re aware that these muffins are not your typical fluffy muffins and are quite dense. Both Ryan and I loved them, but if you’re looking for basic muffins that are not gluten free and are nice and fluffy, you might be more interested in my Oatmeal Banana Flax Muffins or Pumpkin Oatmeal Muffins.
Enjoy!
Gluten Free Honey Pumpkin Muffins
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Gluten Free Honey Pumpkin Muffins
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 muffins 1x
- Category: Breakfast, muffins
- Cuisine: Breakfast
Description
While I am not personally gluten free, I am always up for experimenting in the kitchen in an effort to make yummy and healthy goodies.
Ingredients
- 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 canola oil
Instructions
- Preheat oven to 350 degrees and line muffin tin with liners
- Combine all ingredients in a large bowl and stir until everything is completely mixed
- Portion out muffin batter into muffin tins (The batter will be very thick and almost moldable)
- Bake 25 minutes, or until tops of muffins begin to brown
- Allow to cool and enjoy
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I’ll have to try these out for my Dad – he has Celiac. It’s hard to get anything GF to have a fluffy texture!
these look delicious! i’m a sucker for muffins 🙂
These look amazing!!
Yum! Seeing a recipe with pumpkin in it just gave me my first twinge of excitement for fall!!
Yum!! Can’t wait to make these for my friend!
I love GF recipes because although I haven’t been diagnosed as sensitive to gluten or wheat, from my OWN experiments and opinion, I do seem to react a bit when I eat a good amount of those things. Hence, I’ve been experimenting with recipes and although it can be challenging, it’s fun and so rewarding at the end! 😀 I bet you feel so accomplished…hehe.
mmm … i know what i am having for breakfast tomorrow. 🙂
The recipe looks like something I’d like to try MINUS the canola oil. If there is one oil l refuse to use it’s that one — have you ever tried coconut oil? So much healthier!
I’d love to try these with coconut oil!
Those look great! I love using dates to sweeten things up.
Great recipe!! Thank you! Almond and coconut are my favorite gf flours and dates are such wonderful sweeteners. Woohoo! 🙂
Oooo! This recipe makes me excited for fall!
Those look great, but I have trouble finding canned pumpkin in the grocery stores this time of year. One of my friends told me it’s a “seasonal” food, so it’s only around in the fall. What?! It’s a CANNED good! The point is that they’re supposed to last.
Anyway, I look forward to trying this in the fall when the canned pumpkin is back in stores!
I love the flours you chose, and that there are dates in your batter! I can’t get enough of dates this summer, how good are they?
I recently had a smoothie in NYC that had banana, almond milk, dates, and cardamom, it was fantastic!
LOVE that it is almost pumpkin season – bring on fall!! I’m ready for all things pumpkin-spiced, and I’m ready to pull on my boots and scarves and romp in some leaves.
Oh, and these muffins look delicious 🙂
I love this! I love anything pumpkin! Especially since the fall season is coming up 🙂
Those look fantastic! I am so curious about experimenting with almond flour.
Love me some dense baked goods! I’m off to try your peanut butter truffle recipe 🙂
Those look great! I’m gluten intolerant and I’m just recently discovering how good coconut flour is! The first time I tried it I wasn’t a fan, but now I’m loving it!
Been loving pumpkin lately! Just made a new single serve pumpkin breakfast muffin top with pecan butter!! Can’t wait to share but these look yum!
I was just wondering yesterday when pumpkin could come back in my life! Looks like it doesn’t have to be fall…they look delicious!
These muffins look great! I am a huge fan of pumpkin and in muffin form, it’s even better! 🙂 Question for you, how do you write on pictures like you posted?
These look awesome. any idea what the calorie count is on these muffins?
Yum!! I was just thinking that I’m so excited to start making pumpkin-y foods again, now that fall is coming!! 🙂
Yum! I am soooo prepared for fall now!
It’s always a treat when I find some new GF recipes!
Are there any differences in baking with almond/ coconut/ rice flour?
Thanks for trying GF baking! I have Celiac disease and it’s nice to see awareness because it can be such a challenging diet. I will be trying these soon.
Yum, these look amazing!
You can use gluten-free baking powder to make your muffins rise, or as you say “fluffy.” This is why most muffin recipes call for baking powder.
thanks for the tip!! i have a lot of experimenting to do!
As and experienced baker it bothers me when people just through a bunch of stuff together and hope it turns out well. These muffins do not looks good.
elanaspantry.com is a good resource for gluten free baking.
Thank you thank you thank for adding more GF recipes!!! :c) I will have to try these this weekend!
Thanks for the recipe, i’m celiac too and i’m happy to see this kind of awareness! I’ve got a few useful tips for gluten-free baking that have helped me a lot – with these i’m able to succeed in almost any kind of baking.
Psyllium (http://en.wikipedia.org/wiki/Psyllium). THE Secret for making anything fluffy, soft and packed with fiber. I put it in almost everything i bake. You can’t taste it and it makes everything so much easier. It requires a little practise to learn how much to use in different kind of baking. Gluten free foods usually need extra fiber so this is good for that too.
Xanthan gum that I’ve seen you using is good for making the baked goods stick in their original shape and not falling apart (can you say that about baked goods? I’m not from an english- speaking country..). Even really small amounts of xanthan gum helps a lot.
Combining different kinds of gluten free flours, for example two to three different ones (fiber-packed rice, gf oats, almond, teff, quinoa, soy, buckwheat etc) makes for example muffins usually much tastier in my opinion and can help the texture too. Soy flour helps in making the texture softer.
awesome! thanks for sharing!
Yummy!
These look delicious! You should post your creative on the In The Raw Au Natural food image app on Facebook. Check it out!
https://www.facebook.com/intheraw/app_348083318606245