Chocolate Date Muffins

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These 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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Prep Time10

Cook Time40

Total Time50

Servings: muffins

Calories: 184.6kcal

Author: Carine Claudepierre

Ingredients

10.5 ounces Medjool Dates pitted, equivalent to 1 1/2 cup (300g), or about 17 large Medjool dates (note 1)
¾ cup Water warm (note 2)
¾ cup Almond Milk warm (note 3)
⅓ cup Light Olive Oil (note 4)
1 teaspoon Vanilla Extract
1 ½ cups All-Purpose Flour (note 5)
½ cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Baking Powder
½ cup Coconut Sugar (note 6) optional for more sweetness
½ cup Chocolate Chips (note 7)

US Customary - Metric

Instructions

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.

Notes

Note 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.

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

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

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

Note 5: You can also use whole wheat flour or white spelt flour. The cake doesn't work with almond flour or oat flour. I haven't tried all-purpose gluten-free flour. It could work, but the texture will be different, a bit drier.

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

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

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

Nutrition