Go Back
–+ servings

Easy sugarfree date muffins

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting time: 3 hours
Total Time 3 hours 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Ingredients Method

Ingredients
  

  • 25 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)

Method
 

  1. Preheat the oven to 356º F (180° C). Place muffin cups in a cupcake or muffin mold for 12 large muffins.
  2. 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.
  3. 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.
  4. 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.
  5. Take the muffins out of the oven, let them cool down for at least 15 minutes and they are ready!

Tried this recipe?

Let us know how it was!