• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 12

Healthy Nutty Cinnamon Muffins

  • Recipe Submitted by on

 Ingredients List

  • For the Muffins
  • ¾ cup (120g) pitted dates, roughly chopped
  • 1 tsp baking soda (bicarb)
  • 260g (2 cups) Wholemeal flour
  • 2 tsp cinnamon
  • 1 ½ tsp baking powder
  • ½ tsp baking soda (bicarb)
  • ½ cup coconut sugar
  • 1/3 cup mixed nuts and seeds (see note)
  • Pinch of salt
  • ½ cup almond milk
  • 1 tsp apple cider vinegar (see note)
  • 2 tsp vanilla extract
  • 2 eggs
  • 115g unsalted butter (melted)
  • For the topping
  • 1 Tbsp* coconut sugar
  • 4 Tbsp butter, room temp
  • 2 Tbsp nut & seed mix
  • ¼ cup wholemeal flour.


Preheat your oven to 180C (350F). Prepare a 12 hole muffin tin with liners or grease and lightly flour the muffin holes.
In a bowl, cover the dates with boiling water. Stir in 1 teaspoon of baking soda. Let them sit and allow to soften for about 10 minutes while you organise the rest of your ingredients.
In a large bowl mix together the flour, cinnamon, baking powder, ½ teaspoon of baking soda, coconut sugar, nuts, seeds and salt.
In a separate bowl, whisk together the almond milk, vinegar, vanilla, eggs and melted butter.
Once the dates have softened, drain away all the liquid, then use a stick mixer or blender to blend them to a puree. Add the date puree to the wet ingredients and whisk together. Pour the wet ingredients into the dry ingredients and mix until just combined. Try not to over mix.
To make the topping, combine all the ingredients together with your fingers until everything is well combined.
Scoop the mixture into the muffin tin until each one is about ¾ full. This batch will make exactly 12 standard size muffins.
Top each one with about a teaspoon of topping mixture.
Place in the oven for 18-20 or until a toothpick inserted comes out clean.

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