I love muffins that are not overly sweet and full of textural surprises. This gluten, dairy and refined sugar free muffin recipe delivers a super light and fluffy muffin that forms a blank canvas for a myriad of yummy inclusion options. Fig, date and walnut is one of my favourite flavour combos but other great pairings include apple pear, raspberry blueberry, pineapple coconut and banana chocolate chip. Get creative, anything goes here.
When purchasing olive oil ensure you choose a ‘light’ olive oil as opposed to a ‘robust’ olive oil which has a very assertive flavour (robust oils are great in salads but not ideal for muffins). Olive oil is a staple in my kitchen and one of my ‘go to’ fats when baking dairy free. Olive and coconut oil are much healthier options than heavily refined dairy free spreads.
Coconut sugar is great for those choosing to eliminate refined sugar from their diet. If you prefer to use regular sugar, caster or brown sugar are both suitable. Brown sugar delivers a deeper caramel flavour that pairs beautifully with fruits like apple, pear and rhubarb.
For that rustic cafe look simply place paper muffin cases in your tray holes, you can easily find muffin casing in the supermarket. Cooked muffins can be stored in the freezer for up to a month. Just thaw them to room temperature or pop them in the microwave to defrost and enjoy warm.
- 325g or 2½ cups plain gluten free flour*
- 200g or 1 cup coconut sugar
- 1 tbs baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp allspice
- 350ml light olive oil
- 3 eggs
- 1½ cup dried figs, sliced
- ½ cup medjool dates, chopped
- 100g chopped walnuts
- * I used Bob's Red Mill 1 to 1 plain gluten free flour
- Preheat fan forced oven to 180C. Insert paper muffin cases into a 12 hole muffin tray.
- Add flour, sugar, baking powder, baking soda, cinnamon and allspice to a mixing bowl. Blend on a low speed for a few seconds to combine dry ingredients.
- Add oil, eggs, figs, dates and walnuts and mix until combined.
- Divide thick batter between 12 muffin cases and bake for 20 - 25 minutes or until an inserted skewer comes out clean. Place muffins on a wire rack to cool.
- Preheat fan forced oven to 180c. Insert paper muffin cases into a 12 hole muffin tray.
- Blend flour, sugar, baking powder, baking soda, cinnamon and allspice in bowl for 3 sec/speed 5. Add oil, eggs, figs, dates and walnuts and mix 30 sec/speed 5, scraping down sides of bowl halfway through mixing.
- Divide thick batter between 12 muffin cases and bake for 20 - 25 minutes or until an inserted skewer comes out clean. Place muffins on a wire rack to cool.
Can the gluten free flour be substituted with almond meal, and if so, what ratio?
Yes it can. I would use 2 cups almond meal instead and then reduce oil to about 1/2 cup.
thanks): by the way i love your buckwheat and tapioca flour bread, i saw you make it at Peters of Kensington and it is my new favourite bread
Great. The buckwheat bread is so popular and easy. Enjoy the muffins!
Looks delicious! Curious to try this with almond flour instead – and wonder if you think maple syrup or honey could be used to sweeten and if so, how much?
Hi Kirsten,
If you are looking for a refined sugar-free alternative may I suggest coconut sugar to keep the muffins light and fluffy. You can use honey but it will make the texture denser. If you still wish to use honey or maple syrup start with 1/3 cup and then just taste the batter and adjust accordingly until you reach your desired level of sweetness.
Thanks Helen. I took your advice and stuck with coconut sugar and they turned out delicious! Efharisto (I’m 50% Greek:)).
First time baking gluten free. It’s a friend’s birthday and they are gluten and dairy free. These are delicious – not too sweet. The coconut sugar gives a little crunch on top. Thank you!
Absolutely delicious, I made these using the almond meal substitute method I saw in your comments. They are the best muffins I have ever tasted! Thank you for making gluten free feel normal, you are amazing!
Fantastic. Glad you loved my gluten free muffin recipe.