Whole Wheat Date Nut Muffins
Start your morning with the wholesome goodness of Whole Wheat Date Nut Muffins—rich, tender, and naturally sweetened with honey and chopped dates. Packed with fiber-rich whole wheat flour, crunchy nuts like walnuts or pecans, and a hint of warming cinnamon, these muffins strike the perfect balance between hearty and delicious. They’re easy to prepare, taking just 15 minutes of prep and 20 minutes to bake, making them ideal for busy mornings or a quick snack on the go. Whether paired with coffee, tea, or enjoyed as a stand-alone treat, these muffins offer a healthy, satisfying option that doesn’t skimp on flavor. Perfect for those seeking refined sugar-free indulgence, these muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 cup pitted dates, chopped
- 0.75 cup chopped nuts (such as walnuts or pecans)
- 0.75 cup milk (dairy or non-dairy)
- 1 large egg
- 0.5 cup honey
- 0.25 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with oil.
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir together until evenly mixed.
Stir in the chopped dates and nuts, ensuring they are coated with the dry mixture. This helps prevent them from sinking to the bottom during baking.
In a separate medium-sized bowl, whisk together the milk, egg, honey, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula or wooden spoon until just combined. Be careful not to overmix; a few small lumps are okay.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 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. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy these Whole Wheat Date Nut Muffins as a healthy snack or breakfast treat!
Nutrition Facts
Calories |
238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 151 mg | 7% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 19.7 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 205 mg | 4% | |
*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.
