Easy and delicious, these muffins are sweetened only with dates. They are made with wholesome ingredients and are a perfect alternative for a dessert or snack to the store-bought candies.
These delicious muffins with dates and dried apricots are made without sugar. They are a delicious healthier treat, perfect for kids' snack or to enjoy when you want to cut on refined ingredients.
Looking for more sugar-free dessert options? Check out also the Banana Cranberry Muffins and the No Bake Petit Fours.
Why is this recipe good
- The muffins don't contain any kind of sugar, they are sweetened only with dates.
- The combination of whole grain spelt flour and coconut flour is healthier but also very tasty. I say it from my experience baking with various kinds of flour.
- The recipe ingredients contain lots of nutrients.
- These muffins are also really delicious, as opposed to many store-bought "healthier" baked goods.
- They are super easy to make.
About the ingredients
- I designed this recipe with whole grain spelt flour which is considered easier to digest than the wheat (and I really like its taste). However if you don't find it, you can use whole grain wheat or einkorn flour instead.
- The dried apricots bring a very nice flavor to the muffins and pair extremely well with dates - as I already realized after making the Dried Apricot Cake with Date Frosting. But if you don't like apricots or you can't find them, you can use other dried fruits.
- I like to use olive oil instead of other vegetable oils because it is healthier. However you can make these muffins with canola, sunflower or any other not too strong oil you like.
- Don't substitute the coconut flour in the recipe! It absorbs more moisture than most other baking flours and substituting it might result in unsuccessful recipe.
Preparation tips
- This recipe is quite easy and there is not much room for mistakes. The most important step is baking: watch them closely and don't overbake them. Test them with a toothpick when they are raised moderately and the tops are golden brown.
- These muffins won't raise as much as the ones made with all-purpose flour. Therefore you can fill the muffin cases with batter almost to the top.
Storing
As most muffin recipes, these ones are good for up to 3 days if you keep them covered at room temperature or in the fridge.
You can also make them ahead and freeze them in ziplock bags for up to 2 months.
This is one of the easiest healthier muffin recipes that you can prepare for the whole family: your kids will love it!
If you've made it, please share how it went!
And if you want to try more recipes without refined ingredients, here is a selection for you:
📝 Recipe
Sugar Free Date Apricot Muffins
Easy and delicious, these muffins are sweetened only with dates. They are made with wholesome ingredients and are a perfect alternative for a dessert or snack to the store-bought candies.
Servings: 12
Ingredients
- 150 g dates, pitted (⅔ cup)
- 150 g plain yogurt, (⅝ cup)
- 150 g whole grain spelt flour, (1,¼ cups)
- 30 g coconut flour, (⅓ cup)
- 50 ml olive oil, (¼ cup)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 50 g dried apricots, (¼ cup)
- optionally: more 50 g dried apricots, (¼ cup)
Instructions
- Preheat oven to 180 degrees C (350 degrees F). Line a muffin tin with paper cases.
- In a medium bowl combine spelt flour, coconut flour, baking powder and salt. Stir to remove any crumbs.
- Cut 50 g (¼ cup) dried apricots into small pieces. They will serve as a topping of the muffins. Optionally double this quantity in order to add some in the batter.
- In a food processor combine dates and yogurt and puree until almost smooth.
- In a large mixing bowl beat the eggs with an electric mixer for about 5 minutes, until the volume increases significantly and the mixture becomes pale. Add oil, dates and yogurt and vanilla and beat for another minute, until combined. Gradually add the dry ingredients, mixing gently with a rubber spatula until a thick batter is formed. Optionally fold in 50 g (¼ cup) chopped dried apricots.
- Spoon the batter into the prepared muffin cases. Sprinkle chopped dried apricots on top of each muffin. Bake for about 20 minutes or until a toothpick inserted in the centre comes out clean.
Notes
Keep the muffins covered at room temperature for up to 3 days.
You can also freeze them for up to 2 months in ziplock bags.
Avoid substituting the coconut flour as it absorbs much more water than most other flours. hence the recipe might go wrong without it.
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