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Easy Date Muffins (Nut Free, Refined Sugar-Free) Recipe

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4.3 from 9 reviews

These Easy Date Muffins are a wholesome and delicious treat that are nut-free and refined sugar-free, perfect for a healthy snack or breakfast. Made with medjool dates, vegan yogurt, and pure maple syrup, these muffins offer natural sweetness, a moist texture, and a delightful cinnamon aroma. Ideal for those seeking a plant-based muffin with clean ingredients and a fluffy, tender crumb.

Ingredients

Dry Ingredients

  • 240 g all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon (optional)
  • ½ teaspoon sea salt

Wet Ingredients

  • 200 g medjool dates (pitted)
  • 80 ml pure maple syrup
  • 100 ml olive oil
  • 140 g vegan Greek-style yogurt
  • 1 batch vegan buttermilk (plant-based milk mixed with vinegar or lemon juice)
  • 1 tablespoon vanilla extract

Additional

  • 75 g medjool dates (pitted and roughly chopped, optional)

Instructions

  1. Prepare: Preheat your oven to fan-forced 190°C/375°F or conventional 210°C/410°F. Line half of the cavities in the muffin tray with muffin liners, filling every second cavity to promote higher muffin tops. This recipe makes 8 large muffins; if using one muffin pan, bake in two batches.
  2. Sift the dry ingredients: In a medium mixing bowl, sift the all-purpose flour, ground cinnamon, baking powder, baking soda, and sea salt. Whisk together to combine evenly.
  3. Blend wet ingredients: Add the 200 g pitted medjool dates, pure maple syrup, olive oil, vegan Greek-style yogurt, vegan buttermilk, and vanilla extract into a high-speed blender. Blend until smooth, allowing some small chunks of dates to remain for texture. Transfer this mixture to a large mixing bowl.
  4. Make the muffin batter: Add half of the sifted dry ingredients into the wet ingredients bowl. Gently fold using a rubber spatula or wooden spoon until almost combined.
  5. Combine remaining ingredients: Add the rest of the dry ingredients along with the roughly chopped medjool dates (if using). Fold gently until there are no visible flour pockets or streaks. Avoid overmixing to keep the muffins tender. Optionally, let the batter rest for 30 minutes to encourage extra tall muffin tops.
  6. Fill the muffin liners: Using an ice cream scoop or large spoon, distribute the batter evenly into the lined muffin cavities, mounding it about 1 cm above the surface of the pan.
  7. Bake: Place in the oven and bake at fan-forced 190°C/375°F or conventional 210°C/410°F for 5 minutes. Then reduce the temperature to 170°C/340°F (fan-forced) or 190°C/375°F (conventional) and continue baking for an additional 15 minutes. Test doneness by inserting a toothpick or knife; it should come out almost clean with a few crumbs. Allow muffins to cool in the pan for 5 minutes, then remove and transfer to a wire rack to cool for 30 minutes.
  8. Store: Store cooled muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to a week. If refrigerated, bring to room temperature for about an hour before serving. Muffins can also be frozen and defrosted for a couple of hours prior to serving.

Notes

  • Note 1: Use soft, ripe medjool dates as they blend smoothly and add natural sweetness.
  • Note 2: Olive oil adds moisture and a mild flavour. You can substitute with other mild vegetable oils if desired.
  • Note 3: Vegan Greek-style yogurt provides creaminess and tang without dairy.
  • Note 4: Resting the batter for 30 minutes before baking can help develop gluten and produce higher muffin tops.

Find it online: https://cookedbysarah.com/easy-date-muffins-nut-free-refined-sugar-free-recipe/