Whole Wheat Dates & Figs Muffins recipe. A delicious whole – wheat flour muffins and not to forget the dried fruits and nuts that would make a perfect Breakfast on the go. Never miss breakfast with this just grab and go muffins.
As my kids love muffins rather than the cake, I decided to make Whole Wheat Dates & Figs Muffins recipe in a muffin tray.
You would like a much darker muffin then you can settle only for the dates instead of adding figs. I am sure if you use only dates, then your final outcome will be rich brown color.
I was little skeptical how my family would react to this Whole Wheat Dates & Figs Muffins recipe, as this was the first time I was trying muffins with dried figs.
I have always used only the dates and though I have bookmarked and written down countless number of recipes, this was a first time that I actually got to try making with the figs.
And the RESULT!! …….. !!!!!!!!! The batch got vanished before I knew it. Yes.. Finally I had a more healthier muffin recipe that I could make it anytime. I could take it along for a picnic outside or give it to my kids as an evening snack or simply pop it in their school bags along with their lunch. Yummy..
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Let’s get started with the Whole Wheat Dates & Figs Muffins recipe
Whole Wheat Dates & Figs Muffins recipe.
Whole Wheat Dates & Figs Muffins recipe. A delicious whole – wheat flour muffins and not to forget the dried fruits and nuts that would make a perfect Breakfast on the go.
- 1 cup whole wheat flour
- 3/4 cup milk
- 1/2 cup raw sugar or coconut sugar
- 1/2 cup coconut oil
- 1 tsp baking soda
- 1 cup dates raisins and figs approximately 5 big dried figs, handful of raisins and 8 dates
- 5 - 6 dates
- 2 figs
- 2 tbsp raisins
- 3 tbsp chopped nuts of your choice
Soak the 6 dates, 2 figs, 2 tbsp raisins in warm water for 15 mins. Chop them roughly and set aside these chopped dried fruits aside. We will use this later after making the muffin batter.
Soak the 1 cup dried fruits in hot milk for 15 minutes separately. Blend them into a fine paste along with the milk.
Grease the muffin tray or line them with paper muffin cups and pre heat the oven to 180°C / 360°F.
Sift the wheat flour and baking soda together.
In a bowl add the coconut oil, sugar and the ground fruit paste. Mix well.
Fold in the wheat flour little by little and stir thoroughly. Add the chopped fruits and nuts to the batter. Give it a stir.
Transfer the batter to muffin pan and bake for 20 - 25 mins or until a toothpick inserted comes out clean.
Allow this to stand on a cooling tray and serve warm.
Whole Grains: Whole Wheat Flour
Healthy Protein: Milk, Nuts, Dried Fruit
Healthy Fat: Coconut Oil, Nuts, Dried Fruit
Healthy Sugar: Coconut Sugar, Dried Fruit