Name: Date Square Muffins
Prep time: 10 s
Cook time: 25 min
Total time: 10 min
Yield: 8
Cuisine: Cholesterol,Low in sodium,Weight loss,Rich in Iron,Vegetarian
Ingredients: Whole grains; Homemade Date Paste* 375 ml (1 ½ cups) pitted; chopped dried dates 180 ml (¾ cup) water Muffins 2 large eggs 60 ml (¼ cup) natural almond butter 60 ml (¼ cup) 2% milk (or plant-based milk of choice) 60 ml (¼ cup) date paste (see above) 60 ml (¼ cup) unsweetened applesauce 5 ml (1 tsp) vanilla extract 80 ml (⅔ cup) quick oats; ground into flour 80 ml (⅔ cup) quick oats 5 ml (1 tsp) baking powder 7.5 ml (1 ½ tsp) ground cinnamon 1 pinch of salt Topping 125 ml (½ cup) date paste (for the center of the muffins) 60 ml (¼ cup) oats 15 ml (1 tbsp) brown sugar 5–6 chopped dates

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Muffins façon carré aux dattes ÉquipeNutrition Date Square Muffins TeamNutrition

These soft, date-filled square-style muffins are a delicious way to increase your fiber intake, an essential part of a balanced diet. Free from refined sugar, they are a favourite of our dietitians, whether as a snack with a good coffee or as a comforting dessert. Their soft center and delicately sweet topping are sure to delight!

Preparation 10 min

Cooking 25 min

Servings 8

Nutrition Facts (per serving)

Calories 215

Fat 7

Carbohydrates 31

Fibre 5

Protein 7

Sodium 20

Ingredients

Homemade Date Paste*

375 ml (1 ½ cups) pitted, chopped dried dates
180 ml (¾ cup) water

Muffins

2 large eggs
60 ml (¼ cup) natural almond butter
60 ml (¼ cup) 2% milk (or plant-based milk of choice)
60 ml (¼ cup) date paste (see above)
60 ml (¼ cup) unsweetened applesauce
5 ml (1 tsp) vanilla extract
80 ml (⅔ cup) quick oats, ground into flour
80 ml (⅔ cup) quick oats
5 ml (1 tsp) baking powder
7.5 ml (1 ½ tsp) ground cinnamon
1 pinch of salt

Topping

125 ml (½ cup) date paste (for the center of the muffins)
60 ml (¼ cup) oats
15 ml (1 tbsp) brown sugar
5–6 chopped dates

Preparation

Preheat the oven to 350 °F (180 °C). Place 8 silicone or paper liners in a muffin pan.
In a small saucepan, heat the dates and water over medium heat until soft. Blend into a smooth paste. Let cool slightly.
In a large bowl, whisk together the eggs, almond butter, milk, ¼ cup (60 ml) date paste, applesauce, and vanilla.
Add the oat flour, oats, baking powder, cinnamon, and salt. Stir until just combined.
Divide the batter into the muffin cups, filling them three-quarters full. Add about 15 ml (1 tbsp) of date paste to the center of each muffin, pressing lightly with a spoon.
In a small bowl, mix the dry ingredients for the topping and sprinkle over each muffin.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool on a wire rack.