Easy & Nutritious Chocolate Date Muffins

Craving something sweet and chocolatey, but want to avoid refined sugar? These Eggless Chocolate Date Muffins are the perfect solution! Made with whole wheat flour and naturally sweetened with dates, these muffins are not only delicious but also healthier than any regular chocolate muffin.

The beauty of these muffins lies in their simplicity. You don’t need eggs or any kind of sugar. The dates provide all the sweetness you need, while the cocoa powder gives them a rich, chocolatey flavour. Whole wheat flour makes them a great option for anyone looking to add some fiber to their diet.

These muffins are soft, moist, and so decadent. Perfect for breakfast or a snack and great as after meal dessert too. They are easy to make and don’t require any fancy ingredients. You can enjoy them and not feel very guilty, knowing that you are eating something wholesome and nourishing.

If you are looking for more eggfree muffin recipes, you may like these:

Eggless & Glutenfree Jowar/Sorghum Chocolate Chip Muffins

Eggless Wholewheat Gingerbread Muffins

What makes these Chocolate muffins extra special is the combination of dates and chocolate. The natural sweetness of the dates pairs perfectly with the deep, rich flavour of cocoa. Plus, dates are packed with vitamins and minerals, making them a great substitute for sugar.

You can make these muffins into a cake too. Please refer to the notes section for more information.

These muffins are also a great option for kids. Since they are made without refined sugar or refined flour, they are a healthier alternative to store-bought sweets. You can feel good about serving them to your little ones for a quick snack or even as a lunchbox treat.

If you’re looking for a simple, healthy, and indulgent treat, give these Eggless Chocolate Date Muffins a try. They are sure to become a favourite in your kitchen!

Wholewheat Chocolate Date Muffins

Serves: 12 muffins Prep Time: 15 mins Cooking Time: 25 mins 25 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (130 g) - Wholewheat flour

150g-180g - Deseeded Dates

1/3 cup (33 g) - Cocoa Powder (dutch processed recommended)

1/3 cup (67 g) - Ghee/Unsalted Butter

1 tsp - Baking Soda

1 tsp - Baking powder

1/4 tsp - Salt

1/2 tbsp (7.5 ml) - Vanilla Extract

1 cup (250 ml) - Milk

1 tsp (5 ml) - Apple Cider Vinegar/White Vinegar

2 tbsp (12 g) - Chopped Nuts

Instructions

1. Take the wholewheat flour, cocoa powder, deseeded and chopped dates, baking soda, baking powder and salt. Grind it all into a fine powder.  Grinding everything will ensure that the dates are processed into a fine powder and that everything is evenly mixed in.
2. Take it out in a large mixing bowl and make a well in the middle.
3. Add the ghee or butter, vanilla extract, milk and apple cider vinegar or white vinegar.
4. Mix this gently but thoroughly until an even batter forms.
5. Line a muffin case with muffin liners. This batch will make 6 large or 12 cupcake sized muffins. Divide the batter equally amount muffin cases depending on the size of muffins you want to make.
6. Top each one with some chopped nuts.
7. Bake the muffins in a preheated oven at 180C for around 20-25 minutes until the muffins have risen and a skewer inserted in the middle of a muffin comes out clean.
8. Let the muffins cool completely on a wire rack. 
9. Store any leftover muffins in an airtight container in the refrigerator for upto 2 weeks.

Notes

1. This batch will make 6 large or 12 cupcake sized muffins.
2. Chop the deseeded dates into small pieces to make the grinding process easier. But good power blenders will be easily able to grind whole deseeded dates too.
3. Use dutch processed cocoa powder for best results. As this recipe doesn't use any other chocolate elements, the chocolatey flavour and richness comes entirely from cocoa powder. The better the cocoa powder, the better the flavour.
4. To make these muffins vegan, you can replace ghee/butter with oil and use any plant based milk or water in the same quantity as milk.
5. To make this recipe into a cake, add 1/4 cup more liquid in the recipe. Use a greased and lined 7 inch or 8 inch pan. Bake the cake in a preheated oven at 180 C for around 30-40 mins depending on your oven.
6. I have topped these muffins with sliced nuts to provide some crunch and to keep the muffins completely free from added sugars. But you can top them with chocolate chips too if you want.

Did You Make This Recipe?

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