Date and Walnut Muffins

These Date and Walnut Muffins are a healthy and delicious snack option, low in sugar and high in flavor, ideal for meal prep and diabetic-friendly diets.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 18 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

250 g Pitted Dates (chopped) Naturally sweet and packed with fiber.
200 g Brown Sugar Adds sweetness and moisture; use in moderation.
60 g Butter (chopped into small cubes) Adds richness; substitute with coconut oil for a lighter option.
310 ml Boiling Water Helps to soften dates and melt butter.
1 tsp Baking Soda Leavening agent for fluffy muffins.
1 large Egg (lightly beaten) Source of protein, binds ingredients.
2 tsp Vanilla Extract Enhances sweetness and aroma.
300 g Self-Raising Flour Contains baking powder for leavening.
140 g Walnuts (coarsely chopped) Adds crunch and omega-3 fatty acids.
Extra Walnuts and Dates for Topping For garnish before baking.

Method

Preparation

Preheat your oven to 180°C (350°F).
Grease muffin trays or line a loaf tin with baking paper.

Mixing

In a large bowl, mix chopped dates, brown sugar, and butter.
Pour boiling water over the mixture and stir until the butter melts.
Stir in baking soda, beaten egg, and vanilla extract.
Add self-raising flour and chopped walnuts; mix gently until combined.

Baking

Spoon the batter into muffin tins, filling each about 3/4 full.
Decorate with a walnut and a slice of date on top of each muffin.
Bake for 20-25 minutes until golden brown and a toothpick comes out clean.
Cool in the tray for 5-10 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for 3 days; freeze for up to 3 months. Variations include using different nuts and adding dried fruits.