Chocolate Date Muffins
Moist, rich chocolate muffins naturally sweetened with Medjool dates. Made with simple pantry ingredients and no refined sugar, they’re cozy, chocolatey, and perfect for any time of day.
Ingredients
- 10.5 oz medjool dates, pitted (about 17 dates)
- 3/4 cup warm water
- 3/4 cup warm almond milk
- 1/3 cup mild-flavored olive oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup coconut sugar OR lakanto monkfruit sweetener (optional for more sweet if needed)
- 1/2 cup chocolate chips + more to top
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners and lightly spray with oil. Set aside.
- Pit the dates if needed and measure after pitting. Add the dates to a high-speed blender.
- In a glass measuring jug, combine the water and almond milk. Microwave for about 80 seconds until hot.
- 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.
- Meanwhile, in a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and coconut sugar (if using).
- Blend the date mixture until completely smooth and creamy. Pour it into the bowl with the dry ingredients and add the vanilla extract.
- 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.
- Stir in the chocolate chips, if using.
- Divide the batter evenly among the muffin cups. Sprinkle additional chocolate chips on top if desired.
- Bake on the center rack for 30–35 minutes, until a toothpick inserted comes out with just a few moist crumbs.
- Let the muffins cool on a rack for at least 2 hours before eating — this helps them set and enhances the texture.
Tried this recipe?Let us know how it was!