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Honey Date Muffins {soaked, gluten free, dairy free, nut free, corn free}

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Two of my favorite natural sweeteners are honey and dates.  They are such simple foods loaded with flavor.  In fact, they are so good you can eat them plain for an easy treat.  My kids love a spoonful of honey or a couple dates as a snack.

I decided to combine them into one delicious muffin that is made with soaked grains.  Plus these muffins are gluten and dairy free.

The end product is a mildly sweet muffin the whole family will love.  Spread on a healthy dose of butter or coconut oil and you are on your way to great breakfast.  Pair the muffins with a protein source like eggs, bacon, nuts or yogurt for a balanced meal. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Honey date muffins are so easy to make.  Soak the flour one day.  Mix in the remaining ingredients and bake the next.  These muffins also freeze well.  So you can make a big batch, eat some fresh and freeze some for later.

Do you love salty and sweet combinations as much as I do?  You could add cooked, crumbled sausage right into the batter for a complete meal all in one!

Honey and dates – simple yet full of flavor. They are the perfect combination for a breakfast or snack for the whole family.  Get your flour soaking now so you can enjoy this nutritious treat. 

Honey Date Muffins {Soaked Gluten Free Dairy Free Nut Free Corn Free} | Homemade Dutch Apple Pie

Soaked Honey Date Muffins {gluten free, dairy free, nut free, corn free}
Yields 15
A simple soaked muffin with a touch of sweetness from honey and dates.
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Ingredients
  1. 2 cups any combination gluten free flours
  2. 1/2 cup melted coconut oil or butter
  3. 2 Tbsp. lemon juice.
  4. 2 Tbsp. warm water
  5. 1/4 cup coconut sugar, maple syrup or honey
  6. 1/4 cup honey
  7. 1/2 tsp. baking soda
  8. 1 tsp. cream of tartar
  9. 1 tsp. tapioca flour or arrowroot
  10. 1/2 tsp. unrefined sea salt
  11. 2 eggs
  12. 1/2 cup chopped dates
Instructions
  1. Combine the flour, water, lemon juice and fat.
  2. Cover and let sit 7-24 hours.
  3. Heat the oven to 325*F. Grease a muffin pan or line with muffin cups.
  4. Add the sugar, honey, soda, cream of tartar, tapioca flour, salt and eggs to the soaked flour.
  5. Beat until well combined.
  6. Stir in the dates.
  7. Fill muffin cups 3/4 full with batter.
  8. Bake 25 - 30 minutes.
  9. Store in an airtight container.
Notes
  1. The muffins freeze well.
  2. The muffins can be made with whole wheat, spelt, kamut or einkorn flour if you are not gluten free.
  3. Stir 1/2 cup cooked, crumbled sausage or bacon into the batter with the dates before baking for a complete meal in one.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

3 comments

  1. Stacey says:

    I just love your recipes!! I’m curious what gluten free flour blend did you use? Have you tried a blend that uses Teff? I don’t want to make them with all Teff at the risk of them being too dense ­čśë Thanks!!

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