Date muffins are sweet and a little sticky with a caramel-like flavor and hints of orange. The blended dates in this recipe make these muffins perfectly moist.
Dates are one of my favourite ingredients to make recipes with, try my pistachio date balls and this chocolate date bark. Yet, healthy muffins are something I've been baking for over 15 years, I'm excited to share this super delicious recipe, a combo of both dates and muffins!
Jump to:
- Why you will love this recipe
- Ingredients needed
- Danika's quick nutrition tip
- Instructions with photos
- Top tip for healthy date muffins
- Can these muffins be made with chopped dates?
- Substitution and variations
- Key Equipment
- How do you store homemade date muffins?
- Other delicious recipes to try
- Date Muffins
- Danika Vanderpyl, C.H.N
Why you will love this recipe
- Made with a blend of whole wheat and white organic flour, sweetened with dates and a little cane sugar these are healthy date muffins.
- Homemade date muffins are great to have with a cup of tea or as an after-school low-sugar snack.
- Easy to make ahead and freeze for brunch, or something quick to eat post-partum.
Ingredients needed
- Flour: This recipe is half whole wheat flour and half white flour. I choose to use organic flour and I find the best price is to buy it in bulk from my local pantry store.
- Baking Powder & Soda: Using baking powder and baking soda gives these muffins a great rise.
- Salt: Adding salt balances the flavor!
- Cinnamon: With a hint of cinnamon these muffins are so flavorful.
- Orange Zest: The burst of citrus makes these muffins extra delicious. Orange zest or lemon zest can be used.
- Butter: Use softened butter for this recipe, you will mix it with the dates until it's a creamy mixture.
- Dates: Instead of chopping the dates and having chunky bits, this recipe blends the dates making the flavor through the whole muffin. I use medjool dates.
- Cane Sugar: These muffins are not a no-sugar recipe, I add a small amount of organic cane sugar (alternatively use brown sugar or coconut sugar) to compliment the dates.
- Eggs: Using eggs gives the muffins a beautiful rise and texture.
- Water: The dates need to be soaked in hot water to soften them, then we add this water into the muffins to make the batter the right consistency.
See the recipe card below for exact ingredient quantities needed.
Danika's quick nutrition tip
I like to share simple insights from my schooling in Holistic Nutrition. Here are some interesting things about the nutrition of dates.
Dates are a good source of quick energy due to high fructose content. The fiber in date fruit supports blood sugar levels. Dates have a low glycemic index making this fruit a good choice for those with diabetes or low-sugar diets.
Dates will combat free radicals as they are high in antioxidants. Key nutrients of dates include vitamins C, B1, B2, B3, B6, K, and minerals potassium, iron, magnesium, and copper. The potassium, and magnesium, and low sodium in dates maintain healthy blood pressure.
This information comes from Prescription for Dietary Wellness by Phyllis A. Balch and The New Whole Foods Encyclopedia by Rebecca Wood.
For another delicious snack made with dates, try this strawberry smoothie with dates.
Instructions with photos
These are photos from my kitchen, follow along to make these homemade date muffins with orange. Scroll down to see the recipe card for exact ingredient details.
Preheat the oven to 425 degrees F.
Dates: Place the pitted dates in a glass measuring cup, add the hot water on top and let it sit for 10 minutes to soften the dates.
Dry ingredients: In a large bowl mix the dry ingredients (flour, cane sugar, baking powder baking soda, sea salt, cinnamon). Use a whisk to mix everything well.
Food processor: Place the date with the water into the food processor. Add the softened butter. Turn the machine on for 1 minute until it is all blended into a smooth paste. There may be small chunks of dates still.
Add the eggs: Add the eggs one at a time, pulsing for 20 seconds and then repeating with the next two eggs. Add the orange zest and pulse another 20 seconds until it’s mixed in.
Fold everything together: Add date mixture to the dry ingredients. Use a spatula to stir the batter together, about 12-15 folds, just until everything is incorporated so that they rise well.
There may still be a few flour streaks, this is okay.
Scoop & bake: In a lined muffin pan add about ⅓ cup of batter to fill each muffin cup up. Add walnut pieces or halved pecans on top if desired.
Place the muffin tin in the preheated oven for 8 minutes at 425 F, then turn to 375 F for another 8-10 minutes. Remove muffins from the oven when they are golden brown, and when the centre it fully cooked.
Top tip for healthy date muffins
Don't overmix the batter, only stir the batter about 12 times to get fluffy moist berry muffins.
Bake at a high temperature to start (425 F) to create a higher muffin dome, then turn the oven down (375 F) to finish baking them completely.
Let the muffins sit for 5 minutes before removing them from the pan, this prevents the muffins from crumbling.
Can these muffins be made with chopped dates?
I haven't tried making these muffins with chopped dates (instead of blending them). However, if you don't have a food processor or blender to make the dates into a paste I recommend mashing the soaked dates until they are smooth then mix them with the wet ingredients and continue the recipe.
Substitution and variations
Here are a couple of ways to make everyone in your household love these moist date muffins. I do not recommend combining all these variations for the muffin structure instead, add 1-2 fun ingredients.
- Add nuts: Add ¾ cup chopped walnuts or pecans when folding in the flour for tasty date nut muffins.
- Add bananas: Make some banana date muffins by adding 1 mashed banana when you add the butter to the food processor.
- Add apples: Add one chopped apple to the flour to make fruity apple date muffins.
- Add carrots: Add ¾ grated carrots right after adding the eggs for yummy carrot date muffins.
- Mini muffins: Bake these muffins to enjoy mini date muffins at snack time! Bake at 400 F for 12-15 minutes.
Key Equipment
To make muffins there is a few important pieces of cookware needed.
How do you store homemade date muffins?
Storing: Let the muffins cool. Place a paper towel in the bottom of a container (this will absorb any moisture) place the muffins on top, and secure the lid. They will last about three days on the counter, or place the muffins in the fridge for up to a week.
Freezing: These healthy date muffins are freezer-friendly. Place muffins airtight bag or container, and freeze. To dethaw leave muffins on the counter at room temperature for a few hours or overnight. Enjoy within three months.
Other delicious recipes to try
Love medjool dates? Try these homemade RX bars (energy bars!).
I want to hear if you made these date muffins! Please give this recipe a star rating and leave your comments below the recipe to help others find this recipe. I read every single comment!
Date Muffins
Equipment
Ingredients
- 2 cups pitted dates
- 1 cup hot water
- ½ cup softened butter
- 3 eggs
- 1 orange or lemon, zested
Dry Ingredients
- 1 cup organic white flour
- 1 cup organic whole wheat flour
- ½ cups organic cane sugar or coconut sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 425 Fahrenheit.
- Dates: Place the pitted dates in a glass measuring cup, add the hot water on top and let it sit for 10 minutes to soften the dates.
- Dry ingredients: In a large bowl mix the dry ingredients (flour, cane sugar, baking powder baking soda, sea salt, cinnamon). Use a whisk to mix everything well.
- Food processor: Place the date with the water into the food processor. Add the softened butter. Turn the machine on for 1 minute until it is all blended into a smooth paste. Add the eggs one at a time, pulsing for 20 seconds and then repeating with the next two eggs. Add the orange zest and pulse another 20 seconds until it’s mixed in.
- Fold everything together: Add date mixture into the dry ingredients. Use a spatula to stir the batter together, about 12-15 folds, just until everything is incorporated so that they rise well.
- Scoop & bake: In a lined muffin pan add about ⅓ cup of batter to fill each muffin cup all the way up. Place the muffin tin in the preheated oven 8 minutes at 425 F, then turn to 375 F for another 8-10 minutes. Remove muffins from the oven when they are golden brown, and when the centre does not look gooey.
Notes
- Add nuts: Add ¾ cup chopped walnuts or pecans when folding in the flour for tasty date nut muffins.
- Add apples: Add one chopped apple to the flour to make fruity apple date muffins.
- Add carrots: Add ¾ grated carrots right after adding the eggs for yummy carrot date muffins.
- Mini muffins: Bake these muffins to enjoy mini date muffins at snack time! Bake at 400 F for 12-15 minutes.
- Add bananas: Make some banana date muffins by adding 1 mashed banana when you add the butter to the food processor.
Nutrition
Danika Vanderpyl, C.H.N
I create snack recipes with healthy ingredients that are mostly already in your kitchen. I'm certified in Holistic Nutrition and I care about giving my kids real food. Let me share my nutrient-dense easy snacks with you.
Jordi says
Super easy and so yummy! I substitute the flour for gluten free flour and they still turned out great! Love the hint of orange!