Description
These Easy Date Muffins are a wholesome, nut-free, and refined sugar-free treat perfect for breakfast or a snack. Made with medjool dates, vegan Greek-style yogurt, and maple syrup for natural sweetness, these muffins offer moist, fluffy texture with a hint of cinnamon. They are vegan-friendly 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
- 80 ml pure maple syrup
- 100 ml olive oil
- 140 g vegan Greek-style yogurt
- 1 batch vegan buttermilk (see note 3)
- 1 tablespoon vanilla extract
Additional
- 75 g medjool dates, pitted and roughly chopped (optional)
Instructions
- Prepare the Oven and Muffin Tray: 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 help promote high muffin tops. The recipe makes 8 large muffins; if you have only one muffin pan, bake in two batches.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, ground cinnamon, baking powder, baking soda, and sea salt. Whisk them to combine evenly.
- Blend Wet Ingredients: In a high-speed blender, add the pitted dates, maple syrup, olive oil, vegan Greek-style yogurt, vegan buttermilk, and vanilla extract. Blend until smooth, allowing some small chunks of dates to remain. Transfer this wet mixture to a large mixing bowl.
- Combine Half Dry with Wet: Add half of the sifted dry ingredients into the wet mixture. Gently fold using a rubber spatula or wooden spoon until just about combined without overmixing.
- Add Remaining Dry Ingredients and Chopped Dates: Add the rest of the dry ingredients along with the roughly chopped dates. Fold carefully again until no pockets or streaks of flour remain. To achieve super high muffin tops, you may rest the batter for 30 minutes before baking.
- Fill the Muffin Liners: Using an ice cream scoop or large spoon, distribute the batter evenly among the muffin liners, piling the batter approximately 1 cm above the surface of the muffin pan.
- Bake the Muffins: Bake at 190°C (375°F) fan-forced or 210°C (410°F) conventional for 5 minutes. Then reduce the temperature to 170°C (340°F) fan-forced or 190°C (375°F) conventional and bake for an additional 15 minutes. Test doneness by inserting a toothpick or knife; it should come out almost clean with a few crumbs. Let muffins cool in the tray for 5 minutes, then transfer to a cooling rack to cool completely for about 30 minutes.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days or refrigerated for up to a week. If refrigerated, allow muffins to sit at room temperature for an hour before serving. Muffins also freeze well; thaw at room temperature for a couple of hours before enjoying.
Notes
- Note 1: Use soft medjool dates as they blend smoothly and provide natural sweetness without added sugars.
- Note 2: Olive oil adds moisture and a subtle richness but you may substitute with any neutral oil if preferred.
- Note 3: Vegan buttermilk can be made by mixing plant-based milk with a tablespoon of lemon juice or vinegar and letting it sit for 5-10 minutes before use.
- Note 4: Resting the batter for 30 minutes before baking improves muffin rise, resulting in higher muffin tops.
