These date muffins are easy to make and delicious. They’re sweetened only with dates and don’t contain any added sugar. These muffins are dairy free, egg free, oil free, and vegan. They’re perfect for a make-ahead breakfast or snack.
What to serve with these date muffins
If you’re making these muffins for a brunch party and would like to add another option to the muffin basket, try these yummy vegan apple muffins. Or for gluten-free option, try these chocolate buckwheat muffins.
Main ingredients and substitutions
I like using Medjool dates when making these muffins because they’re particularly sweet and flavorful, but any kind will work. There are so many delicious types of dates to choose from.
Smooth almond butter acts as a binder in these egg-free, dairy-free date muffins and also adds richness. You can substitute any other type of nut butter you prefer. For a nut-free version you can substitute pumpkin seed butter or sunflower seed butter.
These whole grain muffins can be made with either whole wheat flour or spelt flour. Alternatively you can substitute all purpose flour, but I like using whole grain flour for the added nutrients and fiber.
These muffins are flavored with cinnamon and vanilla. Be sure to use pure vanilla extract as opposed to artificial vanilla flavoring if possible.
How to make them
Start by adding the pitted dates to a bowl, then add the boiling water, ensuring that the dates are completely submerged in the water. Let the dates soak in the water for 30 minutes.
After the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit. Add the dates and soaking liquid, smooth almond butter, vanilla extract, cinnamon, and salt to a food processor or blender, then blend until smooth.
Add the whole wheat flour or spelt flour and baking powder to a large mixing bowl, then mix well. Next you’ll add the blended date mixture to the mixing bowl, then stir to combine.
Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the center of a muffin comes out looking clean. Be sure to let the muffins cool to room temperature before removing from the pan and serving.
Optional additions
Add 1/2 cup of chopped pecans or walnuts to the batter, if desired.
Storage
Store these date muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.
More date recipes to try
- These date sweetened peanut butter cookies are soft, chewy, and delicious.
- This mouthwatering vegan date caramel sauce is refined sugar free, dairy free, and vegan.
- If you’ve got leftover dates and are craving a treat, this list of date-sweetened dessert recipes has got you covered.
Date Muffins Recipe
Ingredients
- 2 1/3 cups whole wheat flour or spelt flour
- 2 cups boiling water
- 1 cup pitted dates (tightly packed)
- 1/2 cup smooth almond butter
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
- Add the pitted dates to a bowl, then add the boiling water, ensuring that the dates are completely submerged.
- Let the dates soak in the water for 30 minutes.
- After the dates have finished soaking, preheat the oven to 350 degrees Fahrenheit.
- Add the dates and soaking liquid, smooth almond butter, vanilla extract, cinnamon, and salt to a food processor or blender.
- Blend until smooth.
- Add the whole wheat flour or spelt flour and baking powder to a large mixing bowl, then mix well.
- Add the blended date mixture to the mixing bowl, then stir to combine.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake at 350 degrees Fahrenheit for 33 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.
- Let the muffins cool to room temperature before removing from the pan and serving.
Notes
-
Add 1/2 cup of chopped pecans or walnuts to the batter, if desired.
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Store these date muffins in an airtight container in the fridge for up to three days or freeze them for up to six months.