Go Back

Gluten Free Chocolate Pear and Date Muffins

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

  • 4 tbsp. ground flax meal + 8 T. water
  • 2 tbsp. coconut oil
  • 1 tbsp. tahini
  • 1/2 c. evaporated cane sugar
  • 1-1/4 c. + 2 tbsp. chickpea flour
  • 6 tbsp. raw cacao powder
  • Pinch salt
  • 1/2 tsp. cardamom
  • 1 tbsp. vanilla
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 c. almond milk
  • 1/2 c. boiling water
  • 5 pitted dates chopped into small pieces
  • 1 small pear cored and chopped (optional to peel)
  • 1/4 c. unsweetened dry coconut flakes for garnish

Method
 

  1. Preheat oven to 350 degrees and prepare muffin tin with liners or spray with nonstick cooking spray.
  2. Combine flax and water in a large mixing bowl and set for 3 minutes. Meanwhile, chop the dates and pear.
  3. Add coconut oil, tahini, and sugar to bowl. Mix well.
  4. Add flour and cacao in 1/4-cup increments, alternating and mixing with each addition to combine well.
  5. Add salt, cardamom, vanilla, baking powder and soda, and milk. Stir to combine.
  6. Lastly add the boiling water and stir until just blended. Fold in dates and pear chunks.
  7. Spoon batter evenly into prepared muffin tin and top with coconut flakes.
  8. Bake for 15-20 minutes or until the tops are firm and a knife comes clean when inserted into the center of the muffins.

Notes

Store in an air-tight container up to 5 days in a cool room temperature, then transfer to refrigerator.