Cinnamon Date Muffins

Yield: 12 Muffins


  • 1 3/4 cups almond flour
  • 3/4 cup Erewhon Crispy Brown Rice Gluten Free cereal
  • 1/2 cup unsweetened coconut flakes
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 tbsp. cinnamon
  • 2 tsp. pure maple syrup
  • 1 cup pitted dates
  • 2 medium ripe bananas
  • 3 medium eggs
  • 1 tsp. apple cider vinegar
  • 1/4 cup canola oil
  • 1/2 cup soy milk


Preheat oven to 350.

  1. In a food processor, blend brown rice cereal and coconut until fine. Place blended coconut/cereal mixture in a large bowl. Add almond flour, baking soda, cinnamon, and salt. Stir to combine.
  2. In a food processor place dates, bananas, soy milk, canola oil, maple syrup, eggs, and apple cider vinegar. Pulse until dates are full combined into the liquid.
  3. Mix the wet mixture into the bowl of dry ingredients until thoroughly combined. Using a ice cream scoop place portioned scoops into a paper lined muffin tin [note: recipe makes 12 muffins].
  4. Bake for 22-26 minutes, depending on your oven. Let muffins cool on wire rack.