Date Muffins (No Sugar Added)

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.

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 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.

Step-by-Step Recipe Instructions

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 the muffins 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 muffins in an airtight container in the fridge for up to three days or freeze them for up to three months.

5 from 6 votes

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Date Muffins (No Sugar Added) Recipe

These date muffins are easy to make and delicious. They're dairy free, egg free, oil free, and vegan. They're sweetened only with dates and don't contain any added sugar.

Course Breakfast

Cuisine American

Prep Time 12 minutes minutes

Cook Time 33 minutes minutes

Soaking Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12

Calories 179.6kcal

Author Jennifer Bell

Ingredients

• 1 cup tightly packed pitted dates
• 2 cups boiling water
• 1/2 cup smooth almond butter
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 1/3 cups whole wheat flour or spelt flour
• 2 teaspoons baking powder

Instructions

• Add 1 cup tightly packed pitted dates to a bowl, then add 2 cups 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, 1/2 cup smooth almond butter, 1 teaspoon pure vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt to a food processor or blender.
• Blend until smooth.
• Add 2 1/3 cups whole wheat flour or spelt flour and 2 teaspoons 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.
• Store these muffins in an airtight container in the fridge for up to three days or freeze them for up to three months.
   

Nutrition

Serving: 1Muffin | Calories: 179.6kcal | Carbohydrates: 28.3g | Protein: 5.6g | Fat: 6.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 3.5g | Sodium: 122.6mg | Potassium: 244.3mg | Fiber: 4.6g | Sugar: 8.4g | Vitamin A: 3.9IU | Vitamin C: 0.1mg | Calcium: 90.9mg | Iron: 1.4mg

Another Date Recipe to Try

• These peanut butter date cookies are soft, chewy, and delicious.