Walnut-Date Muffins

These muffins are easy to make and freeze very well.

Serves6 Origin North America
Preparation 15 min Heat rating (No heat)
Cooking 20 min Ease (Easy)
Vegetarian Yes


tsp Ground Cinnamon
tsp Ground Ginger
tsp Whole Nutmeg
95g whole-wheat flour
95g all-purpose flour
1/3 cup packed light-brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
125ml milk
75ml maple syrup or 75g dark brown sugar
6 tablespoons sunflower oil
2 large eggs
125g walnuts, coarsely chopped
250g pitted dates, coarsely chopped


Preheat oven to 190C. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda, and salt.
In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates.
Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 23 minutes. Cool 5 minutes in pan, and then remove and cool to room temperature.

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