Description
Date and cinnamon muffins are soft, naturally sweet muffins made with Medjool dates, warm cinnamon, and wholesome flour. These comforting muffins are perfect for breakfast, snacks, or lunchboxes and come together quickly with simple ingredients.
Ingredients
- 100 grams Medjool dates, pitted and chopped
- 1/2 cup coconut sugar or rapadura sugar
- 1 teaspoon bicarbonate of soda
- 1 tablespoon ground cinnamon
- 1 cup boiling water
- 1 cup wholemeal spelt flour or plain flour
- 1 cup white spelt flour or plain flour
- 1 teaspoon baking powder
- 125 grams unsalted butter, melted
- 1 large egg, beaten
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-hole muffin tin with paper liners.
- In a bowl combine chopped dates, coconut sugar, bicarbonate of soda, and cinnamon.
- Pour boiling water over the mixture and let it sit for about 5 minutes to soften the dates.
- Add the wholemeal spelt flour, white spelt flour, and baking powder.
- Stir in the melted butter and beaten egg.
- Mix gently until just combined without overmixing.
- Divide the batter evenly among the muffin cups, filling them about three-quarters full.
- Bake for 20–25 minutes until golden and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before transferring to a wire rack.
Notes
- Add chopped walnuts or almonds for extra crunch.
- Raisins or chopped dried apricots can be mixed into the batter for additional sweetness.
- Replace spelt flour with whole wheat or all-purpose flour if needed.
- Add a pinch of nutmeg or ground ginger for extra spice.
- Store muffins in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: Homemade
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 35 mg
