Chocolate Date Muffins (No Refined Sugar)

Diese Chocolate Date Muffins are simple muffins sweetened with dates, with a soft and fluffy crumb, and made with no eggs and no dairy.

Inhaltsverzeichnis

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Chocolate Date Muffins

Diese Chocolate Date Muffins are simple muffins sweetened with dates, with a soft and fluffy crumb, and made with no eggs and no dairy.

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Zubereitungszeit: 10 Minuten min

Kochzeit: 40 Minuten min

Gesamtzeit: 50 Minuten min

Kurs: Dessert

Cuisine: amerikanisch

Portionen: 12 Muffins

Kalorien: 184.6 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

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Inhaltsstoffe

US üblich - Metrisch

• ▢ 10.5 Unzen Medjool Termine - pitted, equivalent to 1 1/2 cup (300g), or about 17 large Medjool dates (note 1)
• ▢ ¾ Tasse Wasser - warm (note 2)
• ▢ ¾ Tasse Mandelmilch - warm (note 3)
• ▢ ⅓ Tasse Olivenöl mit mildem Geschmack - (Anmerkung 4)
• ▢ 1 Teelöffel Vanilleextrakt
• ▢ 1 ½ Tassen Allzweckmehl - (Anmerkung 5)
• ▢ ½ Tasse Ungesüßtes Kakaopulver
• ▢ 1 Teelöffel Backsoda
• ▢ 1 Teelöffel Backpulver
• ▢ ½ Tasse Kokosnusszucker - (note 6) optional for more sweetness
• ▢ ½ Tasse Chocolate Chips - (Anmerkung 7)

Anleitungen

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin hole with paper cup. Lightly oil the paper cups with oil spray. Set aside.
• Pit the dates if they are not pitted. Weigh them for precision after they have been pitted. Discard the pit. Place the pitted dates in a high-speed blender.
• In a glass jug, add water and almond milk. Microwave for about 80 seconds, until hot.
• In the blender jug where you placed the dates, add the warm liquid mixture and olive oil. Most blender jugs can handle hot liquids. If yours can't, then soak the dates in a glass bowl with the warm liquid. Close the jug or cover the bowl with a plate, set it aside for 10 minutes to soften the dates.
• Meanwhile, in a large mixing bowl, whisk flour, unsweetened cocoa powder, baking soda, baking powder, and coconut sugar if used.
• Blend the date mixture at high speed until smooth and creamy, and pour onto the dry ingredients. Add vanilla extract.
• Use a rubber spatula to gently stir and combine everything until smooth and consistent. If the batter looks too thick and dry, add a little more milk, one tablespoon at a time.
• Stir in the chocolate chips if used.
• Fill each muffin paper cup evenly with the batter and add a few more chocolate chips on top of each if you like.
• Bake the muffins on the center rack of the oven for 30-35 minutes at 350°F (180°C) until a toothpick inserted in the center comes out with just a few crumbs on it, meaning the muffins are baked, but still moist.
• Let it cool on a rack for 2 hours before eating.

Notizen

Hinweise 1: I haven’t tried the cake with other date varieties. It might work, but it’d bring a slightly different taste, texture, and sweetness. I highly recommend weighing the pitted dates for best results.

Hinweise 2: If you like orange and chocolate, you can swap the water for warm orange juice.

Hinweise 3: Any milk works for this recipe, like soy milk, coconut milk, or oat milk.

Hinweise 4: Or any low-flavor oil like melted refined coconut oil or canola oil.

Hinweise 5: You can also use whole wheat flour or white spelt flour. The cake doesn’t work with almond flour or oat flour. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.

Hinweise 6: You can use any granulated sugar, like brown sugar, sugar, or skip it, if you don’t want added sugar in your muffins.

Hinweise 7: Or finely chopped walnuts, pecans, or skip entirely.

Lagerung: Store the muffins in an airtight cake box in the fridge for up to 4 days.

Ofenmodus: Ich verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.

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Ernährung

Portion: 1Muffin | Kalorien: 184.6kcal | Kohlenhydrate: 31.9g | Eiweiß: 2.1g | Fett: 6.8g | Gesättigte Fettsäuren: 1.9g | Mehrfach ungesättigtes Fett: 0.6g | Einfach ungesättigte Fettsäuren: 3.5g | Natrium: 121mg | Kalium: 193.2mg | Ballaststoffe: 2.5g | Zucker: 18.4g | Vitamin A: 26.4IU | Kalzium: 49.4mg | Eisen: 1.1mg | Magnesium: 25.7mg | Phosphor: 48.9mg | Zink: 0.3mg

Zutaten und Substitutionen

Für dieses Rezept benötigen Sie nur wenige einfache Zutaten. Hier erfahren Sie, wie Sie diese auswählen und austauschen können.

• Medjool Termine – These provide the primary sweetness and moisture for the muffins, creating a naturally sweet and soft crumb. It’s best to weigh them after pitting for the most accurate results.
• Wasser – This helps soften the dates and forms part of the liquid base for the muffin batter. For a delicious twist, you can swap it for warm orange juice if you enjoy the chocolate-orange combination.
• Mandelmilch – This contributes to the liquid content of the muffins, ensuring a moist texture. You can use other plant-based milks like soy milk, coconut milk, or oat milk.
• Leichtes Olivenöl – This adds richness and moisture to the muffins, contributing to their tender texture. Other low-flavor oils, such as melted refined coconut oil or canola oil, also work well.
• Vanilleextrakt – This enhances the overall flavor profile of the muffins, adding a warm and inviting aroma.
• Allzweckmehl – This forms the main structure of the muffins, giving them a soft and fluffy consistency. You can also use whole wheat flour or white spelt flour for a slightly different texture. It won’t work with almond flour or oat flour without many other changes. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.
• Ungesüßtes Kakaopulver – This is responsible for the rich chocolate flavor in your muffins.
• Backsoda – This reacts with the acidic components in the batter, helping the muffins rise and become light.
• Backpulver – Another leavening agent, this works alongside baking soda to give the muffins their airy texture and good rise.
• Kokosnusszucker – This provides additional sweetness to the muffins. It’s an optional ingredient, so you can skip it if you prefer a less sweet muffin with no added sugar. Any granulated sugar like brown sugar or regular sugar also works.
• Chocolate Chips – These add pockets of melted chocolate throughout the muffins for an extra touch of sweetness. You can also use finely chopped walnuts or pecans, or omit them entirely.

How to Make Chocolate Date Muffins

This recipe is super simple to make, here are pics of key steps to see the texture you need.

Combine the dry ingredients in a large bowl.

Combine the other ingredients in a blender and blend until smooth.

Pour the date mixture on the dry ingredients and mix the batter until smooth.

Transfer the batter to a muffin tin and bake them for 30-35 minutes at 350°F (180°C).

Carines Backtipps

Let me share a few more tips for a perfect date chocolate muffins.

• Weigh Dates – Not all Medjool dates are the same size, so weighing your pitted dates for precision is crucial for consistent results in your muffins.
• Warme Flüssigkeiten – Using warm water and almond milk helps to soften the dates quickly, ensuring they blend into a smooth, creamy mixture for your batter.
• Mixer – While most blender jugs can handle warm liquids, if yours can’t, soak the dates in a separate heat-safe bowl with the warm liquid before blending.
• Gentle Mix – When combining the wet and dry ingredients, use a rubber spatula and stir just until everything is incorporated and smooth. Overmixing can lead to tough muffins.
• Adjust Batter – If your batter appears too thick or dry after mixing, gradually add a tablespoon of milk at a time until it reaches a smooth, consistent texture. This can happen if your dates were particularly absorbent or if some liquid evaporated.
• Optionale Süße – If you prefer less added sugar, feel free to skip the coconut sugar. The muffins will still taste good, just with a milder sweetness from the dates.
• Geschmacksschub – Stir in chocolate chips or chopped nuts like walnuts or pecans to add extra texture and flavor to your muffins.

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