Date and Walnut Muffins (Gluten-free, Refined Sugar-free)

These Date and Walnut Muffins are gluten-free, refined sugar-free and a breeze to make.

Delicious as they are, these muffins are sadly lacking in the looks department. After a few failed attempts to photograph them, I ended up topping them with a mix of Greek yogurt and coconut sugar. Some red currants languishing in my refrigerator were also put to good use. The topping is entirely optional because the muffins taste great by themselves.

Starting the new month, year and decade on a sweet note… let’s hope 2021 is kind to us and we to ourselves. Happy New Year everyone! 😊🎉💕✨

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Recipe

Date and Walnut Muffins

(Makes 1 dozen)

Ingredients

3/4 cup rolled oats
1 tbsp cornflour 
1 tbsp chia or flax seeds 
3/4 tsp baking powder 
1/2 tsp ground cinnamon
1 1/4 cups blanched almond flour (I used Bob’s Red Mill)
5 tbsp (75 grams) salted butter, softened
2 tbsp extra virgin olive oil 
1/3 cup coconut sugar 
2 eggs, at room temperature 
1 tbsp pure vanilla extract 
2 tbsp dark rum or water
1/2 cup soft, pitted dates
1/4 tsp baking soda
1/2 cup Greek (or thick) yogurt, at room temperature 
1/2 cup walnuts, toasted and coarsely chopped 

Method

Preheat your oven to 180°C. Line a muffin pan with 12 paper liners. 

In a blender combine the rolled oats, cornflour, chia/flaxseeds, baking powder and cinnamon. Blend until finely powdered. Transfer to a mixing bowl and add the almond flour. Whisk all the dry ingredients together until well combined.

In a small bowl, mix the dates with water or rum. Heat for 30 seconds in the microwave. Add the baking soda and yogurt. Mash well with a fork to break up the dates. 

In a large bowl, combine the butter and sugar. Use a handheld mixer to cream them together until pale and fluffy. Add the eggs and vanilla. Blend until incorporated.

Fold in the the dry ingredients. Add the date mixture and mix well. Lastly, fold in the toasted walnuts. 

Spoon the batter into the muffin liners and bake for 22-25 minutes or until a toothpick inserted into the middle of the muffins come out clean. The muffins should be nice and golden brown on top. 

Remove them from the oven and allow them to cool in the tin for 2 minutes. Then gently transfer to a wire rack to cool completely.

Store the muffins in an airtight container for 2-3 days.