BAKE: Date Walnut Whole Grain Muffin Recipe
This quick date walnut muffin recipe makes a healthy breakfast treat to start your day off right. Now that’s something to crow about! They’re also a sensible sweet snack or lunch-box filler for yourself or your kids. There’s very little refined sugar in this recipe, but you won’t miss it as they’re packed with dates that are naturally sweet and make these muffins moist and filling.
These muffins have a hint of warm cardamom and cinnamon spice, and a light nutty crunch from the chopped walnuts. They’re made with a blend of whole wheat and all purpose flour for a hearty muffin that is dense but not tough and still super delicious!
Date Walnut Whole Grain Muffins
This quick muffin recipe makes a healthy breakfast treat or snack. There's very little refined sugar in this recipe, but you won't miss it as they're packed with dates that are naturally sweet. They're made with a blend of whole wheat and all purpose flour for a hearty muffin that is dense but not tough and still super delicious! This recipe will make 12 standard size muffins. Adjust quantity and baking time for mini or jumbo muffins.
Equipment
- muffin tin
- mixing bowl
Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- ⅓ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon ground
- ½ tsp cardamom ground
- ¾ tsp salt
- 1 cup dates chopped and pitted
- ½ cup walnuts chopped
Wet Ingredients
- 1 cup milk whole is best, but substitute if you like
- 1 large egg
- ½ cup butter melted
Instructions
- Preheat your oven to 400℉. Prepare a muffin tin with paper or silicone liners, or butter or spray the tin well so the muffins don't stick.
- Measure and mix dry ingredients in a medium mixing bowl. Melt one stick of butter on low heat in a small skillet or a microwave safe container.
- Mix wet ingredients in a large measuring cup or small bowl, and add to the bowl of dry ingredients. Mix all together gently but thoroughly, folding up from the bottom of the bowl to incorporate all the ingredients. You don't want lumps of dry ingredients to remain. Don't overmix though, as this can lead to tough muffins or tunneling and large holes in the crumb. Just gently stir to combine.
- Using a portion scoop, small ladle, or measuring cup, portion out the batter into among your muffin tins. This will be about ½-⅔ cup per muffin.
- Bake the muffins in your preheated oven for 20-25 minutes (less for mini muffins, longer for jumbo muffins) or until a skewer inserted in the center of the muffins comes out clean.
Tried this recipe?Let us know how it was!