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Whole Wheat Gingerbread Muffins with Dates

Servings 12 muffins
Author Natalie

Ingredients

For the muffins:

  • 120 grams (1/2 cup) dark brown sugar
  • 50 grams (2 ½ tbsp.) date syrup (silan) or molasses
  • 2 large eggs
  • 25 grams (2 tbsp.) tahini
  • 45 ml. (3 tbsp.) of water
  • 200 ml. (1 cup) natural yogurt 3% fat
  • 60 ml. (1/4 cup) vegetable oil
  • Pinch of salt
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • ½ tsp. ground ginger
  • Pinch of ground cloves optional
  • 140 grams (1 cup) all-purpose flour
  • 140 grams (1 cup) whole wheat flour
  • 50 grams (1/2 cup) oats
  • 10 grams (2 tsp.) baking powder
  • 12 pitted dates

For decoration:

  • Whole oats

Instructions

  1. Preheat the oven to 170c degrees and arrange paper crowns in a muffin pan.
  2. In a large bowl, mix brown sugar, date syrup, eggs, tahini, water, yogurt, oil, salt, vanilla, cinnamon, cardamom, ginger and cloves into a uniform mixture.
  3. Add flour, whole wheat flour, oats and baking powder and mix until combined.
  4. Cut the dates into small cubes and mix in gently until they are evenly dispersed in the mixture.
  5. Pour the mixture into the jugs filling about ¾ of their height.
  6. Sprinkle some oats at the top and bake the muffins for 15-20 minutes or until they turn golden and set.
  7. Cool completely and serve.

Recipe Notes