I needed to make more than 12 muffins, but I only had 1 egg left. I used the egg to make Delicious Blueberry Muffins and then decided to make a second batch of muffins that didn't require eggs. This recipe uses half whole wheat flour. Next time I'll add nuts too. I'll also try it with half the sugar because dates are sweet as it is. I did use the full cup this time though and they were still delicious! Yum! Great for breakfast.
1 cup chopped dates
1 teaspoon baking soda
1 cup sugar
1/8 cup butter (vegan if desired)
1 tablespoon maple syrup
1 cup boiling water
1 cup whole wheat flour
1 cup all purpose flour
Preheat oven to 400F. Line a muffin tin with 12 paper cups.
In a bowl, mix dates, baking soda, sugar, butter and corn syrup. Add boiling water and stir it up. Let cool for 10 or 15 minutes.
Mix flours together then stir in the date mixture until well combined. Divide between 12 muffin cups. About 1/3 cup of batter each. I used an ice cream scoop.
Bake for about 12 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to wire racks to cool completely.
Original recipe from Egg Free Baking as a Wholemeal Date Loaf.