Description
Moist and flavorful Date Muffins with loads of toppings, such as nuts and seeds. Perfect for breakfast, snacks, or a delightful treat anytime
Ingredients
Scale
- 1 cup ripe dates
- 1 cup walnuts, chopped roughly
- mixed nuts (your choice!)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 cup granulated sugar
- 1–1/2 tsps baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- 1/2 cup melted unsalted butter or shortening
- 1 teaspoon vanilla extract
Instructions
- Do this ahead of baking time: soak the dates in boiling water in a medium bowl. Leave until it becomes room temperature. Remove skin and stones. These are your wet ingredients.
- Preheat your oven to 350°F and line a standard muffin tin with paper liners.
- In a separate bowl, mix the combination of flour, salt, baking powder, baking soda, and cinnamon – these are your dry ingredients.
- Using an electric mixing bowl or beater set on medium-high speed, whisk together the melted butter and sugar until smooth, then add the eggs one at a time (one minute in between) then the vanilla extract.
- Add the wet ingredients and the dry ingredients alternatively in the mixing bowl while continuing to beat on medium-high speed.
- Stir in the walnuts.
- Fill each muffin cup with the muffin batter – about 2/3 full using a spoon or an ice cream scoop.
- Top with your choice of nuts and seed. I use more walnuts, oatmeal, sesame seeds, and pumpkin seeds.
- Bake muffins for 35-40 minutes or until a toothpick comes out clean. Let the muffins cool on a baking sheet or a cooling rack for a few minutes before devouring.
Notes
Substitutions
- You can replace the shortening with coconut oil, if you prefer that coconut touch. Or use half a cup of unsalted butter and any oil. The butter and oil mixture helps create moist muffins.
- Replace fresh dates with date paste.
- Use half a cup of white sugar and half a cup of brown sugar. You would love the twist in taste.