Date & Cinnamon Muffins | Tania Hubbard - Living Gluten Free & Grain Free

Date & Cinnamon Muffins

  By Tania Hubbard  , , , , , , , , ,

September 20, 2016


1 Medium banana (if the banana is a biggin – cut it in half and only use that – too much banana will make the muffins too wet)

1/2 cup coconut flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon bicarb soda (baking soda)

1/2 cup water

pinch salt

1 1/2 cup dried dates

6 Medium eggs (medium is 60 grams – if your cackleberries are bigger than that – reduce the number of eggs to 5)

3 tablespoons coconut oil (feel free to use olive oil or butter)


1heat oven to 180c

2line a spring form cake tray with non stick baking paper OR use muffin/cupcake papers in a cupcake baking tray

3I like to make this as quick as possible so I use my food processor (remember you can do it all by hand)

4put dates and coconut flour into blender first and process until dates start to really break down (I put the flower in at this point to stop the dates from getting sticky and glugging up the bowl)

5add water, oil and eggs and blend until well combined

6remove from food processor bowl and and pour mix into a mixing bowl

7stir everything well to make sure all ingredients are well combined

8either pour mix into a lined spring form cake tray or spoon mix (3/4 full) into cupcake papers (make sure you do use a baking tray to fit your papers or they will collapse under the weight of the mix)

9bake the full size cake for 35-40 minutes until browned and springs back when lightly pressed in the middle

10bake cupcakes for 20 minutes or until they spring back when lightly pressed in the middle

11if you are not sure – use a toothpick to check the cake is cooked through