Now that I am on an elimination and rotation diet, I searched for recipes where I could easily substitute ingredients. This didn’t start out as a banana bread experiment. I have made these muffins before following the directions – very yummy, but found I don’t tolerate the pecans. The batch I made this morning tasted just like banana bread. Humm. Love surprises.
I adapted the recipe Date Pecan Muffins by Elana Amsterdam – in the cookbook The Gluten-free Almond Flour Cookbook. I highly recommend her cookbook if you eat healthy gluten-free and want some treats. Check out Elana’s Pantry Website for a number of great recipes. Buy the cookbook for many more!
Date Hazelnut Muffins
Makes 18 muffins
3 cups blanched almond flour (Honeyville)
2/3 cup hazelnut meal (Bob’s Red Mill)
1/2 tsp sea salt
1/2 tsp baking soda
1/4 tsp nutmeg
1/4 cup oil (canola oil/coconut oil/safflower oil/grapeseed oil) (organic recommended)
2 tbls honey (or 10 drops stevia)
2 large eggs
1 tbls vanilla extract
2 medium apples, peeled, cored and chopped (I used 1 golden delicious, 1 granny smith)
1/3 cup hazelnuts, chopped
1/2 cup dates and prunes combined, chopped in 1/4″ pieces
1 cup (or more) frozen blueberries
Preheat the oven to 350F. Place 18 muffin cups on baking sheet.
In a large bowl combine the almond flour, hazelnut meal, salt, baking soda, and nutmeg. In a blender, place chopped apples, pulse until finely chopped. Add to blender canola oil, honey, eggs, vanilla extract, blend until smooth.
Stir wet ingredients into the dry ingredients. Fold in hazelnuts, dates, prunes and frozen blueberries.
Spoon the batter into muffin cups. Fill up the cups, these don’t need room to expand.
Bake for 35 to 40 minutes until tops are golden brown and a toothpick inserted into the center comes out clean. I bet you can’t wait 30 minutes to eat the first one. Serve with butter (if tolerated) and honey.