03 Dec 2019 Whole Wheat Date Chocolate Chip Muffins
This is a great muffin when you want a healthy snack that is very low fat, and sweetened with all-natural sugars. The muffins are super quick to throw together, and the most “labor-intensive” part is cutting the dates. They freeze very well.
Whole Wheat Date – Chocolate Chip Muffins
Pre-heat the oven to 350*. Line (approx.) 14 muffin cups with paper muffin liners (see note below). Set aside.
In a mixing bowl, combine:
1 1/2 c. white whole wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
1/3 c. dark chocolate chips
Dice/chop one container of 10 oz. pitted dates. Transfer the dates to a different (heat-proof) bowl, and pour 1 c. boiling water over the dates. Cover the bowl with silver foil and let stand for 5 minutes (set your timer).
While the dates are sitting in the boiling water to soften, into a pyrex measuring cup, measure:
1/4 c. pure maple syrup
1/2 c. orange juice
1/4 c. natural (no sugar added) applesauce
1/4 c. oil (1/4 c. = 4 Tbsp., FYI)
1 tsp. vanilla extract
When the five minutes are up, add the wet ingredients from the measuring cup to the bowl of dates/water, and stir to combine.
Add the flour mixture to the date mixture, and add 1 egg, lightly beaten. Mix together till all the ingredients are incorporated into the batter, taking care not to over mix.
Optional: Add 1/2 c. chopped nuts to the batter, such as pecans, hazelnuts, or walnuts.
Note: For my muffins, I use parchment paper muffin liners. There will be no residue muffin stuck to the paper after baking, and you will have cleaner, more enjoyable, eating experience, with none of the muffin going to waste/stuck to the paper.
Transfer the batter to the prepared muffin cups. Bake the muffins on 350* for about 18-22 minutes, till dry (depending on the heat of your oven). Remove from the oven and cool muffins on wire racks.
Happy baking, b’tay’avon and enjoy!