Sugar Free Date Nut Muffins
Indulge in the naturally sweet goodness of Sugar Free Date Nut Muffins, a wholesome and guilt-free treat perfect for breakfast or snacking. These moist and tender muffins are sweetened naturally with pitted dates and unsweetened applesauce, making them a great option for those seeking refined sugar-free baked goods. Made with a nutritious blend of whole wheat and almond flour, these muffins are packed with fiber and a nutty flavor that’s enhanced by the crunch of walnuts or pecans. Warm notes of cinnamon add a comforting touch, while a simple soak-and-blend technique transforms the dates into a luscious paste for a smooth, naturally sweet batter. Ready in just 35 minutes, these snacks are easy to whip up and a family favorite for any time of day. Perfect for pairing with coffee or tea, these muffins are a deliciously wholesome way to satisfy your sweet tooth without the sugar.
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Recipe Information
Ingredients
- 1.5 cups Pitted dates
- 1 cup Hot water
- 0.5 cup Unsweetened applesauce
- 2 pcs Large eggs
- 1 teaspoon Vanilla extract
- 1.25 cups Whole wheat flour
- 0.75 cup Almond flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.75 cup Chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Place the pitted dates in a heatproof bowl and pour the hot water over them. Let the dates soak for 10 minutes to soften.
While the dates are soaking, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, and ground cinnamon in a medium-sized mixing bowl. Set aside.
Drain the dates and transfer them to a food processor. Add the unsweetened applesauce and blend until smooth, scraping down the sides as needed.
Add the eggs and vanilla extract to the date mixture in the food processor and pulse until fully combined.
Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the chopped nuts until evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 172 mg | 7% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 21.6 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
