These naturally sweetened raisin, date, and walnut muffins are packed with goodness and make a perfect snack or breakfast!
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I’m going to start off by saying that while I LOVE muffins, I don’t love cleaning muffin pans. But I just found something that is going to be a game changer for me. Parchment paper muffin liners!
I already use parchment paper all the time for pizzas and other baking. I’m a fan of anything that saves me a dish to wash. Now that I’ve used parchment muffin liners, I’m pretty sure I’ll never go back. I’m hooked.
I see a LOT more muffins in our future. (They even make mini muffin liners!)
Raisin, Date, & Walnut Muffins
Well, now that you know you won’t have to wash your muffin pan if you don’t want to, let’s chat muffins. To be exact, let’s chat about muffins PACKED with raisin, dates, and walnuts.
The raisin, date, walnut combination is my husband’s favorite oatmeal combination. Most of the time when we make steel cut oats in the Instant Pot, that’s what will be stirred in. Given how much we enjoy raisin, dates, and walnuts in oatmeal, I decided to make muffins using the same.
And, for good measure, I threw in some rolled oats and sweetened the muffins with a little maple syrup.
These muffins are really easy to make, which makes them a great muffin to make with your kids. Stirring, chopping, sprinkling, are all great tasks for junior bakers. My big kids love chopping the dates and nuts with their kid-safe knives, and my toddler is a master stirrer. Well, he manages to keep most of the batter in the bowl, and that’s about all I expect from a one-year-old.
{Watch the live demonstration of making these muffins…available soon}
Raisin, Date, & Walnut Muffins
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 1x
- Category: muffins
Description
These naturally sweetened raisin, date, and walnut muffins are packed with goodness and make a perfect snack or breakfast!
Ingredients
- 2 C flour
- 1 C old fashioned oats
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 C milk
- 1/4 C maple syrup
- 1 egg, lightly beaten
- 1/2 C coconut oil, melted
- 1/2 C chopped walnuts
- 1/2 C raisins
- 1/2 C chopped dates
- Demera sugar for topping (optional)
Instructions
- Preheat the oven to 375 degrees.
- In a medium-size mixing bowl, combine the dry ingredients (flour through baking soda). Whisk together to combine. In a large measuring cup or small mixing bowl, stir together the milk, maple syrup, egg, and coconut oil. Pour the wet ingredients into the dry ingredients and stir until just combined and no streaks of flour remain. Add in walnuts, raisins, and dates and stir.
- Grease a muffin pan and evenly distribute the batter into the twelve wells. (Optional) Sprinkle the tops of the muffins with brown sugar.
- Bake in preheated oven for approximately 15-20 minutes or until the tops are browned and spring back when lightly pressed.
- Let the muffins cool in the pan for 5 minutes before trying to remove them. Transfer to a wire rack to continue to cool. (Or, better yet, throw on some butter and eat them warm!)
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More Muffins to Make ::
- Carrot Raisin
- Chocolate Zucchini
- Nutty Blueberry
- Pumpkin Brown Butter Pecan
- Oatmeal Date Apple
- Strawberries & Cream
what great walnut muffins!
★★★★★
These are very delicious and come together quick and easy, but the nutrition facts listed are WAY off. I used grape seed oil and oat milk because it’s what I had on hand, did not use a sugar topping, and when I entered the ingredients into a trusted nutrition calculator each muffin is more than double what you have listed in your post (I’m sure everyone’s vary, but that’s a big difference). These are definitely worth the calories, but if the information is provided it should be trustworthy. Thanks for the recipe!
I make these every 3-4 days. Today I switched to olive oil instead of coconut oil. I added banana and blueberries. DELICIOUS!
★★★★★
Decided to try muffins for lunch ? We are not going for a picnic but kids were excited for muffins. Yummy.
These were super easy to put together. No weird ingredients that I don’t normally have….BONUS
5 stars from our family for sure
★★★★★
Hi Lisa, ihow much whole wheat flour and bread flour would I use if I left out the oats? Also if I left out the raisins, could I just add more dates and it would be sweet enough? Thanks. 🙂
We love these muffinss, even my almost 2 year old is a huge fan! I can:t have maple syrup so, on Lisa’s recommendation I substituted in the same amount of honey. These are definitely on our keeper list! Thanks Lisa for your help and your fabulous recipe!
★★★★★
Came together quickly and very satisfying. I will be adding these into the rotation for sure
★★★★★