A galette is my cheater version of pie. Just one crust to roll and no…
No-Added-Sugar Raisin Date Apple Muffins
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 🙂
No Sugar Added 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.
Servings 12
Calories 134kcal
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
- 2 large eggs
- 1 cup white whole wheat flour or 1/2 cup each all-purpose white and whole wheat, or GF flour (see note for gluten free blend)
- 1/2 cup almond meal or almond flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup shredded unpeeled apple (or 3/4 cup diced)
- 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 flour, almond meal, baking soda, cinnamon and salt 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 apple makes a slightly moister texture muffin
- GLUTEN FREE: substitute 1/2 cup corn flour or finely ground cornmeal and 1/2 cup chickpea flour for the 1 cup wheat flour.
Love it! Never occurred to me to puree dried fruits to add natural sweetness to baked goods.
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!
I’ve been craving some muffins. I was thinking banana walnut, but this recipe might have convinced me otherwise. 🙂
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/
Amen to goodies in the freezer, Rosemary! And thanks for the compliment of making my recipe.