Date Muffins Recipe

5 from 6 votes

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.

Prep Time12

Cook Time33

Soaking Time30

Total Time1 15

Course: Breakfast

Cuisine: American

Servings:

Calories: 179.6kcal

Author: Jennifer Bell

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

Nutrition