No-Added-Sugar Raisin Date Apple Muffins


Muffins are ‘sweet’ for breakfast or snack. These fruit-sweetened muffins have no added sugar, thanks to raisins and dates blended into a puree, plus no added fat!  The dried fruit puree plus diced apples add enough moisture to replace butter or oil, yet retain a light cake-y crumb perfect for a muffin.

I created these muffins for a Sun-Maid school foodservice recipe program. I’m glad I did! Now I keep them on-hand in the freezer for a quick-grab breakfast or snack.

The recipe is super simple, just a blender and a bowl, and a few minutes to stir together. Take a look, give it a try, and we’d love to have your comments 🙂

No Sugar Added Raisin Date Apple Muffins

Either natural or golden raisins are fine for blending with the dates, they'll just be a little darker with natural raisins.
Course Bread
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 134kcal
Author Rosie's Kitchen

Ingredients

  • 1 cup Sun-Maid Golden Raisins (or natural/dark raisins) 80 grams
  • 1/2 cup Sun-Maid pitted dates(10 deglet noir or 6 medjoul) 80 grams
  • 3/4 cup hot water
  • 2 large eggs
  • 1 cup white whole wheat flour or 1/2 cup each all-purpose white and whole wheat (see note for gluten free)
  • 1/2 cup almond meal or almond flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup shredded unpeeled apple
  • 1/2 cup natural (dark) raisins

Instructions

  • HEAT oven to 375° F. Grease 12 (2 -inch) muffin cups, or coat with cooking spray. The muffins stick to papers, unless they are foil lined.
  • WHIRL golden raisins, dates and hot water in a blender or food processor until fruit is evenly pureed. Add eggs and whirl just to blend.
  • COMBINE flour, almond meal, baking soda, cinnamon and salt in a medium bowl. Stir with a whisk to blend. 
  • ADD raisin-date puree, shredded apple and 1/2 cup natural raisins to flour mixture; stir just until dry ingredients are moistened.
  • SPOON batter into prepared muffin cups.
    BAKE 16-17 minutes or until tops spring back when lightly to touched. Cool in pan 3 minutes. Transfer muffins to wire rack to cool completely. Store airtight 2-3 days or freeze for longer storage.

Notes

Notes:
  • Greased  muffin tin (preferably non-stick) is recommended as muffins will stick to paper liners
  • Natural raisins can be substituted for golden; muffins will be darker color
  • GLUTEN FREE: substitute 1/2 cup corn flour or finely ground cornmeal and 1/2 cup chickpea flour for the 1 cup wheat flour. Increase almond meal or flour to 3/4 cup.
 

Nutrition

Serving: 1muffin | Calories: 134kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3.5g | Saturated Fat: 0.5g | Cholesterol: 31mg | Sodium: 143mg | Fiber: 3g | Sugar: 13g



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