Moist, wholesome Date and Walnut Muffins made with whole wheat, soft dates and crunchy walnuts—lightly sweetened and perfect for breakfast or snacks.

Scale

1½ cups whole wheat flour

1 tsp baking powder

½ tsp baking soda

½ tsp cinnamon

Pinch of salt

2 eggs

⅓ cup olive oil or melted coconut oil

½ cup chopped soft dates

¼ cup coconut sugar or brown sugar

1 tsp vanilla extract

½ cup plain yogurt or dairy‑free yogurt

¼ cup chopped walnuts

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1. Preheat oven to 350°F (180°C) and line or grease a muffin tin.

2. Whisk together flour, baking powder, baking soda, cinnamon, and salt.

3. In another bowl whisk eggs, oil, sugar, vanilla, and yogurt until smooth.

4. Fold chopped dates and walnuts into wet mixture.

5. Pour wet into dry ingredients and stir until combined—do not overmix.

6. Spoon batter into muffin cups about ¾ full.

7. Top with extra walnuts if desired and bake for 18–22 minutes until golden.

8. Cool in tin 5 minutes then transfer to rack to finish cooling.

Chop dates small to distribute evenly.

Coat walnuts in a little flour to prevent sinking.

Don’t overmix batter.

Make ahead: chop fruit/nuts in advance.

Freeze cooled muffins individually for longer storage.