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Healthyish Date Nut Muffins

Classic date- nut bread gets a healthy makeover with more whole grains and less refined sugar. Perfect for when you want something just a little sweet but also want to stay healthy. Feel free to make this recipe in a loaf pan or in muffin cups, I really like to use silicone muffin cups instead of a muffin pan to help cut down on waste and extra pans taking up space in my kitchen.

Course Breakfast, Snack
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 12 standard size muffins

Ingredients

  • 1 cup pitted, chopped dates Fresh is better than dried, often you can find dates in the refrigerated produce section of grocery stores. I got mine at Trader Joe's.
  • 1 cup chopped pecans or walnuts
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons Match single origin cocoa powder We used Costa Rica.
  • 3 tablespoons coconut oil no need to melt it if it is a solid at your room temperature.
  • 3/4 cup hot coffee, tea, or boiling water in a pinch We used a strong cocoa tea.
  • 2 whole eggs
  • 1/4 cup honey Buy local and support your local bee keepers.
  • 2 tablespoons molasses Make sure it's not blackstrap molasses.
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour

Instructions

  1. Put the dates, nuts, baking soda, salt, and coconut oil in a mixing bowl. Pour the hot liquid over the mixture to melt the oil and stir together. Let this mixture sit for 10 to 15 minutes until cool. This helps to melt the oil and plump up the dates.

  2. In a small bowl beat together the eggs, honey and molasses until smooth. combine the egg mixture and date nut mixture until blended and then stir in the flours until just combined. By doing this in multiple steps you ensure that the flour does not get over mixed, overly activating the gluten and making the finished product tough.

  3. Divide among 12 baking cups or pour into a greased loaf pan and bake in a preheated 350 oven until they are set and a knife slid into the center comes out with a couple crumbs on it. Remember that they will continue to bake from the residual heat after they come out of the oven so you want to be sure to pull them out when a few crumbs still stick to a knife so they will not dry out.

  4. Serve muffins warm with a pat of butter or the loaf cooled with cream cheese spread on each slice. Hey, it's all about balance.