Description
These Easy Date Muffins are a delicious nut-free and refined sugar-free treat, perfect for a wholesome breakfast or snack. Made with medjool dates, vegan yogurt, and a blend of natural sweeteners, these muffins boast a moist texture with naturally sweet flavors and a delightful cinnamon undertone. They are simple to prepare, baked to perfection, and provide a healthier alternative to traditional muffins without compromising on taste.
Ingredients
Scale
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, see note 1)
- 80 ml pure maple syrup
- 100 ml olive oil (see note 2)
- 140 g vegan Greek-style yogurt (see note 3)
- 1 batch vegan buttermilk
- 1 tablespoon vanilla extract
Optional
- 75 g medjool dates (pitted and roughly chopped)
Instructions
- 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 high muffin tops. This recipe makes 8 large muffins; if you only have one muffin pan, bake in two batches.
- Sift the dry ingredients: In a medium mixing bowl, sift together the flour, ground cinnamon, baking powder, baking soda, and sea salt. Whisk well to combine evenly.
- Blend wet ingredients: Place the pitted dates, maple syrup, olive oil, vegan yogurt, vegan buttermilk, and vanilla extract into a high-speed blender. Blend until the mixture is smooth, with a few small chunks of dates remaining. Transfer this to a large mixing bowl.
- Make the muffin batter: Add half of the sifted dry ingredients to the wet mixture. Gently fold using a rubber spatula or wooden spoon until almost combined. Avoid overmixing to keep muffins tender.
- Add remaining dry ingredients and dates: Fold in the rest of the dry ingredients along with the roughly chopped dates. Mix until there are no pockets or streaks of flour, but do not overmix. Optionally, rest the batter for 30 minutes to achieve higher muffin tops.
- Scoop the batter: Using an ice cream scoop or large spoon, distribute the batter evenly into muffin liners, piling about 1cm above the muffin pan surface for a nice dome.
- Bake: Bake at fan-forced 190°C/375°F or conventional 210°C/410°F for the first 5 minutes. Then reduce the temperature to 170°C/340°F (fan-forced) or 190°C/375°F (conventional) and continue baking for 15 more minutes. Check doneness by inserting a toothpick or knife; it should come out almost clean with a few crumbs. Let muffins cool 5 minutes in the tray before transferring to a wire rack to cool for 30 minutes.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. If refrigerated, allow muffins to warm to room temperature for about an hour before serving. Muffins can also be frozen in an airtight container and defrosted for a couple of hours before eating.
Notes
- Note 1: Use soft, ripe medjool dates for best sweetness and texture.
- Note 2: Olive oil adds moisture and a subtle fruity flavor but can be substituted with a neutral oil like sunflower if preferred.
- Note 3: Vegan Greek-style yogurt lends creaminess; coconut or almond-based yogurts work well.
- Note 4: Resting the batter for 30 minutes before baking enhances muffin rise and results in higher tops.
