Date and Oat Breakfast Muffins

Sweetened mostly by dates, sturdy enough to eat one-handed on the way out.

Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Yield12 muffins
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Before You Start

These lean wholesome without being worthy. Soaking the dates in hot water first turns them into a caramel-ish paste that does most of the sweetening, so there's far less sugar than a bakery muffin. They're dense, in a good way, and they actually fill you up.

Instructions

0 of 6 done

  1. Cover the chopped dates with boiling water and leave them for 10 minutes. Drain, keeping 2 tablespoons of the soaking liquid, and mash roughly with a fork.

  2. Heat the oven to 190°C / 375°F and line a 12-hole tin. Stir the oats into the milk and let them sit while you get everything else ready.

  3. Whisk the oil, maple syrup, eggs and the reserved date water into the oat and milk mixture, then stir in the mashed dates.

  4. Mix both flours with the baking powder, baking soda, cinnamon and salt, then fold into the wet mixture until just combined.

  5. Fill the cases generously and, if you like, scatter a few extra oats on top for the look.

  6. Bake for 20 to 22 minutes until firm and springy. Cool in the tin for 5 minutes, then move to a rack.

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💡 Baker's tips

  • Letting the oats sit in the milk for 10 minutes softens them. Skip it and you get hard oat flecks running through the muffin.
  • Medjool dates make a richer, softer paste than dried deglet ones, but they're sweeter, so pull back the maple syrup a little.

🔀 Make it your own

  • Add a grated apple or a mashed banana in place of 2 tablespoons of the milk for extra moisture.
  • Stir in ⅓ cup (39 g) chopped walnuts or a spoon of ground flax seeds.

📦 Storing & freezing

Airtight for 3 days, or freeze for 3 months. Defrost overnight and warm briefly in the oven to bring back the soft top.

❓ Frequently asked

How many grams is a cup of chopped dates?

About 147 g per US cup, so the 1 cup here is roughly 147 g, which is 8 to 9 Medjool dates once pitted.

Can I make these without eggs?

Yes. Two tablespoons of ground flax seeds mixed with 6 tablespoons water, left for 10 minutes, replaces both eggs. The muffins turn out a little denser.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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