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No Sugar Muffins Recipe | Healthy Muffins Sweetened with Dates | Whole Wheat Eggless Muffins

Written by: 7aumsuvai

Looking for a healthy and delicious muffin recipe with no refined sugar? Try this No Sugar Muffins recipe made with dates and whole wheat flour. These muffins are naturally sweetened, eggless, and perfect for kids and adults alike!

Whether you're on a refined sugar-free diet or just looking for a healthier dessert or snack, these muffins are soft, moist, and incredibly flavorful — and they come together easily in one bowl! 🔔 Don’t forget to LIKE, COMMENT, and SUBSCRIBE for more healthy recipes and travel vlogs.


🌟 Ingredients:
  • 30 to 35 seedless dates
  • 1½ cups hot milk
  • ¼ cup coconut oil
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • Pinch of salt
  • ½ cup mixed nuts & dry fruits (optional)
  • ¼ cup dark chocolate chips (optional)
📝 Step-by-Step Instructions:
  1. Soak 30-35 seedless dates in 1½ cups of hot milk until soft. Let cool slightly.
  2. Blend into a smooth paste.Transfer paste to a mixing bowl. Add ¼ cup coconut oil and mix well.
  3. Sift in 1 cup whole wheat flour, 1 tsp baking soda, and ½ tsp baking powder. Add a pinch of salt. Mix everything well to form a smooth batter.
  4. Add ½ cup mixed nuts and dry fruits and ¼ cup dark chocolate chips (optional). Mix thoroughly.
  5. Fill muffin liners ¾ full with the batter. Add desired toppings like nuts or choco chips.
  6. Bake at 350°F (180°C) for 20-25 minutes or until a toothpick inserted comes out clean. Let cool and enjoy your soft, naturally sweetened muffins!




Notes: 
  • Use soft, fresh dates for best results. If dates are dry, soak longer or use warm water with milk.
  • Let the date and milk mixture cool slightly before blending to ensure safe and smooth grinding.
  • Coconut oil can be replaced with neutral oils like sunflower or even ghee. For an oil-free version, use mashed banana or yogurt.
  • Always sift the flour, baking soda, and baking powder for a lump-free, soft batter.
  • Do not over mix the batter — mix until just combined for a light and moist texture.
  • Customize with add-ins like grated carrot, mashed banana, chopped apples, cinnamon, or vanilla for extra flavor.
  • Use the toothpick test to check doneness: it should come out clean. Avoid overbaking.
  • Store in an airtight container for 2–3 days at room temperature or refrigerate for up to a week. Reheat before serving.
  • Substitute with plant-based milk (like almond or oat milk) to make it vegan.
  • For kids or lunchboxes, make mini muffins. Reduce baking time by 5–7 minutes.


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