Easy Date Muffins (Nut Free, Refined Sugar-Free)
Naturally sweetened with dates and maple syrup, these moist and fluffy muffins are a guilt-free treat perfect for any occasion.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 240 g (2 cups) all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon optional
- ½ teaspoon sea salt
- 200 g (1 ⅓ cups) medjool dates pitted
- 80 ml (⅓ cup) pure maple syrup
- 100 ml olive oil
- 140 g (½ cup + 4 teaspoons) vegan Greek-style yogurt
- 1 batch (1 cup / 240 ml) vegan buttermilk
- 1 tablespoon vanilla extract
- 75 g (½ cup) medjool dates pitted and roughly chopped, optional
Instructions
- 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 liners.
- Sift flour, cinnamon, baking powder, baking soda, and salt into a bowl.
- Blend dates, maple syrup, olive oil, yogurt, buttermilk, and vanilla until smooth.
- Transfer to a large mixing bowl.
- Fold in half the dry ingredients until almost mixed.
- Add remaining dry ingredients and chopped dates, fold until no flour streaks.
- Rest batter for 30 minutes if desired.
- Distribute batter in muffin liners, pile batter 1cm above pan.
- Bake at 190°C/375°F for 5 minutes, then lower to 170°C/340°F for 15 minutes.
- Check doneness with a toothpick, cool in tray for 5 minutes, then on a rack.
Notes
Rest the batter for 30 minutes for better rise.
Avoid overmixing to keep muffins light.
Ensure dates are pitted to prevent hard bits.
Start with high oven temp for initial rise.