This easy sugarfree date muffins recipe is great as a treat, snack or dessert. Plus, the best part is that since the dates are already very sweet on their own, this recipe doesn’t need any added sweetener or sugar. And we love that, because it makes everything healthier.
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As if that wasn’t enough, this recipe is also vegan. If you look at the list of ingredients this recipe calls for, these muffins do not contain any animal ingredients. So, if you are vegan, this is going to become one of your favorite recipes. Keep it handy, because you’ll be using it a lot, trust me.
However, if you’re not vegan, of course you can make these muffins just as they are in the recipe. Or you can use regular milk (cow’s milk that is) instead of the oat milk, for example, and the recipe would be just as good and the flavor wouldn’t change much.
It should be mentioned that this recipe was given to us by one of our sisters-in-law. She makes these muffins for our nephew with a lot of love. And the truth is that these are perfect for children, because it has no added sugar nor any type of sweetener. And we can guarantee that: all the children we have given these muffins to, for them to try, have loved them. So they are children-approved for sure. Thanks to our sister-in-law!
Plus, these muffins are great for adults too. I personally love the way they taste. They have a very chewy texture that I really enjoy, and a very soft sweetness to them that is delicious!
If you like this recipe, then you have to check out our vegan chocolate mousse recipe.
Easy sugarfree date muffins
Ingredients
- 26 dates, pitted
- 1 1/2 C (12 fl oz) (360 ml) oatmilk
- 1/2 C (4 fl oz) (120 ml) vegetable oil
- 1 C (4.60 oz) (130 gr) whole wheat flour
- 1 tsp (0.17 oz) (5 gr) baking powder
- 1/2 tsp (0.088 oz) (2.5 gr) baking soda
- 1/4 tsp (0.04 oz) (1.2 gr) salt
- 1/2 C pecan nuts or almond, chopped in small pieces (optional)
Instructions
- Preheat the oven to 356º F (180° C). Place muffin cups in a cupcake or muffin mold for 12 large muffins.
- In a large blender or food processor, add all the dates (pitted) with 1 cup of oat milk. Let it sit for 3 hours for the dates to soften. After this time, blend for 30 seconds until a smooth and homogeneous mixture is formed.
- To the same blender or food processor, add the rest of the oat milk, oil, flour, baking powder, baking soda and salt. Blend again just for a few seconds until all the ingredients are perfectly integrated.
- Carefully pour the mixture into the 12 muffin cups filling each one to 3/4 of their capacity and top with chopped walnuts or almonds if desired. Bake the muffins at 356º F (180° C) for approximately 25-27 minutes or until lightly browned on the top and a wooden stick comes out clean when inserted.
- Take the muffins out of the oven, let them cool down for at least 15 minutes and they are ready!
