Gluten-Free Date Muffins

These gluten-free vegan energy boosting date muffins make an exquisite wholesome snack that will help you start your day right!

Dates, which give these muffins their delicate sweetness and flavor, are rich in dietary fiber, vitamins A, B and K, and minerals, such as potassium, magnesium, calcium and iron. Coconut flour is gluten-free, high in fiber and protein, and is lower in carbohydrates than traditional flours. Finally, oats are a great source of fiber, protein and antioxidants.

This recipe is very easy to prepare and makes twelve delicious, filling, highly nutritious and energizing muffins that you won’t want to share with anybody!


  • 2 tablespoons of ground flax seed + 4 tablespoons of water
  • 1 pureed apple (with skin)
  • 1 cup of almond milk (room temperature)
  • 1 teaspoon of vanilla extract
  • 1/3 cup of coconut oil (melted)
  • 1 cup of pitted chopped dates
  • 1 cup of coconut flour
  • 1/2 cup of oats
  • 1/3 cup of chopped walnuts
  • 2 tablespoons of hemp seed
  • 2 tablespoon of baking powder
  • 1 teaspoon of baking soda
  • a pinch of salt
  • Optional: dark chocolate chips


1. In a medium bowl, mix the ground flax seed with the water and let rest for at least 10 minutes.

2. With a food processor, puree the apple. Add the pureed apple, almond milk (room temperature) and vanilla extract to the bowl with the thickened flax and mix well. Then incorporate the melted coconut oil and pitted dates into the mixture.

3. In a medium bowl, combine all of the dry ingredients—coconut flour, oats, hemp seeds, baking powder, baking soda, salt and walnuts—and mix well. With a wooden spoon, slowly incorporate the dry ingredients into the wet ingredients. Mix everything together until you get a moist homogeneous mixture.

4. Pre-heat the oven to 350 degrees Fahrenheit.

5. Divide the muffin mixture into the twelve muffin cups in a non-stick muffin pan and let rest for a few minutes. Bake for 15-20 minutes. Remove pan from the oven and allow muffins to cool off. Finally, flip muffin pan on a cutting board, enjoy your first muffin and store the rest of your production in a tupperware in the refrigerator.