These are muffins that do not taste like cake, just so you’re warned. They are half-gluten free as written. The almond flour helps with a tender crumb and is found at most grocery stores these days. Sub the all-purpose flour for a gluten free all purpose or super fine brown rice flour, if you need these completely gluten free.

You can make a plant milk buttermilk substitute here by using 1/3 cup plant milk plus 1 tsp. fresh lemon juice or cider vinegar. Or a non-dairy yogurt works as well. Dates are sticky, I chill them in the fridge then cut them up with kitchen scissors.