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Rosemary Mark

Rosemary Mark

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No-Added-Sugar Raisin Date Apple Muffins

Brand Recipes, Breads, Breakfast, Sweets

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

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 let me know if you think fruit puree isn’t the best thing you’ve tried to reduce added sugar 🙂

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No-Added-Sugar 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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Bread
Servings: 12
Calories: 134kcal
Author: Rosemary Mark

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 164g
  • 2 large eggs
  • 1 cup white or whole wheat flour, or some of each 120g total or see note for gluten free options
  • 1/2 cup almond meal or almond flour 54g
  • 1 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup shredded unpeeled apple (or 3/4 cup diced) 70g
  • 1/2 cup natural or golden raisins
  • 1/2 cup chopped pecans or walnuts, optional

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 choice of flour, almond meal, cinnamon, baking powder, and baking soda 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
  • Shredded vs diced apple makes a slightly moister texture muffin
  • GLUTEN FREE options:
  • 1/2 cup each corn flour or finely ground cornmeal and chickpea flour 
  • 1/2 cup each sorghum flour and chickpea flour
  • purchased gluten free flour blend
 


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5 Comments

Previous Post: « Cranberry-Orange Pecan Bread
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Comments

  1. Rita says

    January 20, 2017 at 11:51 am

    Love it! Never occurred to me to puree dried fruits to add natural sweetness to baked goods.

    Reply
    • Rosie's Kitchen says

      January 20, 2017 at 12:01 pm

      Kind of like using mashed banana or apple sauce to reduce fat and sugar in baked goods. Wish I had some in my freezer now — it’s time to replenish!

      Reply
  2. Jill Silverman Hough says

    January 20, 2017 at 12:05 pm

    I’ve been craving some muffins. I was thinking banana walnut, but this recipe might have convinced me otherwise. 🙂

    Reply
    • Rosie's Kitchen says

      January 20, 2017 at 12:24 pm

      Like I get cravings for your Maple Oat Pecan Scones! I DO have a couple of those in my freezer ready for baking 🙂
      http://jillhough.com/recipes/maple-oat-pecan-scones/

      Reply
      • Jill Silverman Hough says

        January 20, 2017 at 2:25 pm

        Amen to goodies in the freezer, Rosemary! And thanks for the compliment of making my recipe.

        Reply

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