Date Walnut Whole Grain Muffins

close-up view of date walnut muffins in a vintage baking tin.

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.

5 from 1 vote

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Prep Time 10

Cook Time 20

Course Breakfast & Brunch, Small Bites & Snacks

Cuisine American, Contemporary

YIELD standard muffins

Calories 247 kcal

Equipment

12 silicone muffin cups (or nonstick muffin pans) (substitute: butter & flour regular muffin tin, or use paper liners with baking spray)
1 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.

Nutrition

Calories: 247kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 38mgSodium: 382mgPotassium: 189mgFiber: 3gSugar: 15gVitamin A: 295IUVitamin C: 0.1mgCalcium: 85mgIron: 1mg

Keyword adventure food, brunch, easy, fall foods, healthy, hearty, hiking, hobbit food, lunch, outdoor snacks, quick, quick breads, sweet treats, vegetarian, whole food, whole grain, whole wheat

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