Nutritious Spiced Wholewheat & Date Muffins

These muffins are an absolute delight! Soft, fluffy, moist muffin with beautiful flavours of aromatic spices, made with Wholewheat flour and sweetened with jaggery. Topped with a delicious oat and almond crumble. Sounds wonderful, doesn’t it?

If you like muffins for breakfast, these nutritious muffins will make for the perfect quick brekkie on the go. If you like muffins to satisfy your sweet tooth, these muffins will not disappoint you there too. A perfect blend of flavour and nourishment, you will sure love these easy to make muffins!

This recipe however is not egg free. I have to confess, I haven’t been able to successfully make a cake/muffin recipe sweetened only with dates that is eggless. So if you are going to ask me for a substitute for eggs, unfortunately I don’t have one yet.

However, if you are looking for some eggless muffin recipes, you may like this: Gluten-free Jowar Chocolate Chip Muffins, Wholewheat Thandai Crumble Muffins

Here are the main ingredients:

Whole Wheat Flour forms the base of these muffins. This is our regular Gehu aata. It is a fine milled wheat flour and the texture is finer than the whole wheat flour commonly found outside India.

Dates are the only sweetener in this recipe. The muffins as well as the crumble, both are sweetened with dates. In addition to providing sweetness, dates also give a beautiful flavour to the muffins. This recipe however doesn’t require for you to soak the dates.

Eggs provide structure and bring fluffiness to the muffins. As I have said above, I haven’t been able to come up with a substitute for eggs in this recipe yet.

Flavours of aromatic spices is what makes these muffins really special! Cinnamon, Cloves or Cardamom and Nutmeg together bring a wonderful flavour and aroma to these muffins.

Fats: Ghee or Butter can be used to make these muffins. You can also use a neutral flavoured vegetable oil.

Milk brings in the moisture in this recipe.

The Crumble is a simple mixture of whole wheat flour, dates, oats, almonds, ghee/butter and some milk.

Now that we have covered all the ingredients needed, here is the detailed recipe!

Spiced Wholewheat Date Muffins

Serves: 8 Prep Time: 20 mins Cooking Time: 25 mins 25 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For the muffins -

• 1.25 cup (160 g)- Whole Wheat Flour
• 120g - Deseeded Dates
• 1 cup - Milk
• 2 Eggs
• 1/3 cup - Ghee/Oil
• 1 tsp - Baking Powder
• 1/2 tsp - Baking Soda
• 1/4 tsp - Salt
• 1/4 tsp - Powdered Cloves or Cardamom
• 1/2 tsp - Powdered Cinnamon
• 1/8 tsp - Grated Nutmeg

For the crumble -

• 2 tbsp - Oats (Rolled or Instant)
• 2 tbsp - Chopped Almonds
• 1 tbsp - Butter/Ghee
• 1 tbsp - Milk

Instructions

1. Take the wholewheat flour and deseeded dates in a blender jar or food processor and grind it into a fine powder. Grind only until the dates have broken down into very fine powder. Do not over grind. It will turn the dates sticky.
2. To make the crumble, take 1/4 cup (packed) of this date and flour powder out in a bowl and add all the other ingredients for the crumble: oats, chopped almonds, butter/ghee and milk.
3. Mix it thoroughly until everything is evenly combined. Set it aside.
4. To make the muffin batter, crack the eggs in a large bowl and whisk them lightly.
5. Add the ghee/butter and give it another whisk. Now add the salt and spices and whisk to combine.
6. It's time to add the flour and date powder we made in step no. 1 followed by baking powder, baking soda and half of the milk and fold it gently until all the dry ingredients are combined.
7. Add the remaining milk and fold until it is evenly mixed in and a smooth batter forms.
8. Line a muffin try and scoop out the batter equally among 8 muffin moulds. Top each one with 1.5 tbsp of the crumble mixture.
9. Bake these muffins in a preheated oven at 170 C for around 25-30 minutes until the muffins are nicely risen and a skewer inserted in the middle of a muffin comes out clean.
10. Let the muffins cool to room temperature on a wire rack.
11. Store any leftover muffins in an airtight container in the refrigerator.

Notes

1. These muffins will bake perfectly into cakes too.
2. If you do not wish to make the crumble top, you can take 1 cup (130 g) Wholewheat flour and 100g Deseeded dates for the recipe.
3. Grind the flour and dates till the dates have been broken down into fine pieces. Do not over grind as the dates will turn sticky and it will be difficult to mix in, in the batter.

Did You Make This Recipe?

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