Chocolate Date Muffins

These chocolate date muffins are rich, moist, and deeply chocolatey — without relying on refined sugar. Instead, they’re naturally sweetened with Medjool dates, which give them a caramel-like sweetness and the softest texture. Think classic chocolate cupcake energy, but made with ingredients you can actually feel good about.

They’re simple to make, perfect for sharing, and one of those desserts that no one guesses is date-sweetened until you tell them (and even then, they’re impressed).

Why You’ll Love These

• Naturally sweetened with dates

• Moist, rich, and chocolate-forward

• No refined sugar required

• Perfect for breakfast, hosting, snack, or freezer treats

• Easy to make with pantry staples

These feel like a treat — not a compromise.

Chocolate Date Muffins

Ingredients

• 10.5 oz Medjool dates, pitted (about 1 ½ cups or 17 large dates)

• ¾ cup warm water

• ¾ cup warm almond milk

• ⅓ cup mild-flavored olive oil

• 1 tsp vanilla extract

• 1 ½ cups all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking soda

• 1 tsp baking powder

• ½ cup coconut sugar OR lakanto monkfruit sweetener (optional, for extra sweetness)

• ½ cup chocolate chips (optional, plus more for topping)

Instructions

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and lightly spray with oil. Set aside.

2. Pit the dates if needed and measure after pitting. Add the dates to a high-speed blender.

3. In a glass measuring jug, combine the water and almond milk. Microwave for about 80 seconds until hot.

4. Pour the hot liquid mixture and olive oil into the blender with the dates. If your blender can’t handle hot liquids, soak the dates in a heat-safe bowl instead. Cover and let sit for 10 minutes to soften.

5. Meanwhile, in a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and coconut sugar (if using).

6. Blend the date mixture until completely smooth and creamy. Pour it into the bowl with the dry ingredients and add the vanilla extract.

7. Gently fold everything together with a spatula until smooth. If the batter feels too thick, add a splash of milk one tablespoon at a time until it loosens slightly.

8. Stir in the chocolate chips, if using.

9. Divide the batter evenly among the muffin cups. Sprinkle additional chocolate chips on top if desired.

10. Bake on the center rack for 30–35 minutes, until a toothpick inserted comes out with just a few moist crumbs.

11. Let the muffins cool on a rack for at least 2 hours before eating — this helps them set and enhances the texture.

Tips & Notes

• These muffins get even better as they cool. Don’t rush them.

• For extra indulgence, serve with a dollop of coconut whipped cream or a drizzle of melted dark chocolate.

• Store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

Chocolatey, cozy, and naturally sweet — these are the kind of muffins you make once and then keep coming back to.

If you make them, tag me at @whatrobineats or send me a photo – I love seeing your recreations.